- 1 bag (10 oz) peanut butter chips
- 1 can (14 oz) sweetened condensed milk
- 6 tablespoons butter
- 1/2 cup salted peanuts, chopped
- 1 bag (10 oz) white chocolate chips
- 1 medium banana, very ripe
- 2 cups semi-sweet chocolate chips
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the peanut butter chips in a medium microwave-safe bowl. Add one cup of condensed milk and two tablespoons of butter. Reserve the remaining condensed milk to be used later for the chocolate layer. Microwave until melted, stirring after every 45 seconds to prevent overheating.
3. Stir until the peanut butter chips are melted and smooth. Quickly add the chopped peanuts and stir until they are combined, then pour the peanut butter fudge into the prepared pan and smooth it into an even layer.
4. Place the soft banana in a blender or food processor and blend until it is completely smooth and liquidy.
5. Place the white chocolate chips, banana puree, and two tablespoons of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. White chocolate can burn quickly, so watch carefully during this step!
6. Once the white chocolate is melted, stir it until the mixture is smooth. It may seem broken at first, but keep stirring until it comes together. Pour it on top of the peanut butter fudge layer and refrigerate it for at least an hour, or until it is starting to set on top.
7. Place the semi-sweet chocolate chips, the remaining condensed milk, and two tablespoons of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent overheating.
8. Once the chocolate is melted and smooth, pour it on top of the banana fudge and smooth it into an even layer. Refrigerate until the fudge is completely set, at least 4 hours or overnight.
9. ] To serve, cut into small 1-inch squares. Chocolate Elvis fudge can be stored in an airtight container in the refrigerator for up to a week.