Chocolate Peanut Butter Fudge in 2 Hours 10 Mins

Instructions:

1. Prep the pan. Line your 8x8 pan with parchment paper, leaving a 2 inch overhang on at least two sides.
2. Melt the chocolate base. Combine 1 cup of the sweetened condensed milk with the 12 oz semi sweet chocolate chips in your saucepan over low heat.
3. Stir until glossy. Stir constantly until the chips are completely melted and the mixture looks like liquid velvet. This usually takes about 3 to 5 minutes.
4. Finish the first layer. Remove from heat and stir in the 1 tsp vanilla and 1/4 tsp sea salt.
5. Spread and set. Pour the chocolate mixture into the prepared pan, smoothing the top with your spatula. Let this sit at room temperature for about 15 minutes until it looks matte rather than shiny.
6. Mix the peanut butter base. In a clean saucepan (or microwave safe bowl), combine the remaining sweetened condensed milk, 3/4 cup creamy peanut butter, and 2 tbsp unsalted butter over low heat.
7. Incorporate the sugar. Once melted and smooth, remove from heat and whisk in the 1/2 cup sifted confectioners' sugar until no white streaks remain and the mixture is tacky.
8. Layer the flavors. Gently dollop the peanut butter mixture over the chocolate base. Spread it carefully to the edges.
9. Final chill. Refrigerate the pan for at least 2 hours until the center feels firm when pressed lightly with a fingertip.
10. Slice and serve. Lift the fudge out using the parchment handles and use a sharp, warm knife to cut into 36 even squares.