Peanut Butter Caramel Crunch Dark Chocolate Fudge in One Pan

Dark chocolate, ribbons of peanut butter caramel, and a crunchy layer of salted peanuts come together in one pan. This fudge is simple to make and slices into clean, striking layers. It looks as good on a board as it tastes, with flaky salt and chocolate shavings on top.

This peanut butter caramel crunch dark chocolate fudge is built in layers. Start with a glossy dark chocolate base made from a block of chocolate grated and melted, then add warm peanut butter caramel swirled in ribbons.

Finish with salted peanuts and crunchy caramel pieces pressed into the top. Once the slab is set firm, slice it into pieces and dust them with sea salt and shavings. The method keeps the steps short and the results neat, and the layers hold their shape on the board.

Ingredients

Why this recipe works

Grating the dark chocolate creates fine curls that melt quickly and evenly, so the base becomes smooth and glossy without long stirring. Melting it gently keeps the chocolate silky and easy to spread into the pan, which gives the fudge a clean, even foundation for the other layers.

Warm peanut butter caramel swirled into the chocolate creates ribbons that set into a marbled pattern.

Pressing salted peanuts and crunchy caramel pieces onto the top adds texture on the surface, so each slice shows three distinct layers: chocolate, caramel swirl and crunch, all held together once the fudge sets.

Notes and substitutions

Choose a good quality dark chocolate block for the base, because it sets glossy and firm and grates cleanly.

Chopping the peanut butter caramel and crunchy caramel into small pieces lets them distribute through the topping. Use salted peanuts for the crunch, and keep the flaky sea salt for finishing so the flavor stays balanced.

You will need a wooden end-grain cutting board for chopping and grating, a chef's knife, a box grater and an 8-inch baking pan lined with parchment paper so the slab lifts out easily.

A heatproof bowl set over simmering water or a microwave works for melting the chocolate. If you prefer, dark chocolate chips can replace the grated block, but the texture of the fudge will be slightly less glossy.

• dark chocolate block: dark chocolate chips, melted, with a grater-free finish
• salted peanuts: salted cashews or pretzel pieces for extra crunch
• flaky sea salt: fine sea salt, used in a smaller amount

Equipment

• Wooden end-grain cutting board
• Chef's knife
• Box grater
• 8-inch square or rectangular baking pan
• Parchment paper
• Heatproof bowl and microwave or double boiler