- 8oz. semi-sweet baking chocolate, chopped
- Vegetable oil
- 1/2cup salted dry roasted peanuts, finely chopped
- 1/2cup creamy peanut butter
- 4tablespoons unsalted butter
- 1 7 oz. jar marshmallow fluff
- 1/2cup salted dry roasted peanutswhole
- 4oz. soft caramels(like Kraft)
- 2tablespoons heavy cream
- nonstick cooking spray
Line an 8 x 8 baking dish with foil, leaving enough overhanging foil on 2 sides so you can use as handles to lift out of dish. Grease foil.
Combine 6 oz. chocolate and 2 tablespoons vegetable oil in a medium bowl. Microwave at 50 percent power, stirring occasionally until melted, 2-3 minutes. (If you don’t have medium power, try defrost setting. Chocolate will scorch at full power). Mix in chopped peanuts then transfer to prepared pan. Smooth into an even layer. Refrigerate until set, about 30 minutes.
Meanwhile, combine peanut butter and butter in a medium bowl and microwave until butter is melted, about 30-45 seconds. Stir until incorporated. Fold in marshmallow fluff and stir until well combined (mixture might look separated which is fine). Fold in 1/2 cup whole peanuts. Spread evenly over chilled chocolate layer and chill in the refrigerator until firm, about 1 hour.
Heat caramels and heavy cream in small saucepan over medium-low heat, stirring constantly, until caramels melt and sauce is smooth; set aside.
Melt remaining 2 oz. chocolate with 1 teaspoon vegetable oil in microwave at 50 percent power until smooth. Drizzle caramel and chocolate over peanut butter layer and freeze until set, about 4 hours (may freeze longer).
Using greased knife, cut into 36 squares. You can either serve immediately as Fudge will become soft after about 20 minutes OR place in an airtight container and continue to freeze until ready to serve.