Description

This nostalgic treat layers rich peanut butter fudge, creamy vanilla centers, and smooth chocolate, finished with a sprinkle of toasted pecans. No coconut—just pure, buttery indulgence!

Ingredients

Scale

For the peanut butter layer:

1½ cups smooth peanut butter (no stir)
1 cup unsalted butter, softened
2 tsp vanilla extract
3¼ cups powdered sugar

For the creamy center:

½ cup unsalted butter, softened
1¾ cups powdered sugar
1½ tsp vanilla extract
2 tbsp heavy cream (milk works too)

For the chocolate topping:

2 cups semi-sweet chocolate chips
2 tbsp shortening or coconut oil (for shine)

Optional topping:

½ cup toasted pecans, finely chopped

Instructions

1️⃣ Line your pan:
Line a 9×5″ loaf pan with parchment paper so edges hang over—this makes it easy to lift out later.

2️⃣ Make the peanut butter layer:
In a bowl, beat together peanut butter, 1 cup softened butter, and 2 tsp vanilla until creamy. Gradually beat in 3¼ cups powdered sugar until thick and smooth. Press evenly into bottom of the pan. Chill 20–30 minutes to set.

3️⃣ Prepare the creamy center:
In a fresh bowl, beat ½ cup softened butter, 1¾ cups powdered sugar, 1½ tsp vanilla, and 2 tbsp cream until light, fluffy, and smooth. Spread evenly over the chilled peanut butter layer. Chill another 20 minutes.

4️⃣ Create the chocolate topping:
Melt chocolate chips with shortening (or oil) in 30-second intervals, stirring until smooth. Spread over center layer. If desired, sprinkle chopped pecans immediately on top. Chill until fully set, about 1 hour.

5️⃣ Slice and serve:
Use parchment overhang to lift out the candy slab. Let sit 5 minutes at room temperature before slicing into ½″ squares.

Notes

Swappable nut butter: If you’re allergic to peanuts, use smooth almond or cashew butter for Layer 1.
Flavor twist: Add ½ tsp almond extract into either creamy layer instead of vanilla.
Cutting tip: Warm your knife under hot water, then wipe clean before each cut for smooth edges.
Storage: Keep refrigerated in an airtight container for up to 2 weeks—or freeze for a holiday treat later.

Prep Time: 15 min
Cook Time: 2 hrs