Oh Fudge!

Fast and easy just the way I like it! (adapted form Cooks Illustrated) I recommend spending a good long day at the gym after eating...

Chocolate Peanut Butter Fudge Ingredients:

18	ounces peanut butter chips
1/2	teaspoon baking soda
1/8	teaspoon table salt
1	(14-ounce) can sweetened condensed milk
1	tablespoon vanilla extract

12 ounces bittersweet chocolate chips

Instructions:

1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. Toss peanut butter chips, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chips are almost fully melted and few small pieces remain, 2 to 4 minutes.

3. Remove bowl from heat and continue to stir until chips are fully melted and mixture is smooth, about 2 minutes. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 1 hour. Melt bittersweet chocolate in a double boiler and spread evenly atop fudge. Refrigerate for 1 hour. Remove fudge from pan using foil and cut into squares.

Chocolate Walnut Fudge Ingredients:

16	ounces semisweet chocolate , chopped fine
2	ounces unsweetened chocolate , chopped fine
1/2	teaspoon baking soda
1/8	teaspoon table salt
1	(14-ounce) can sweetened condensed milk
1	tablespoon vanilla extract
1	cup coarsely chopped and toasted walnuts

 * The same directions as above. Just mix in the nuts right before pouring into the pan. And omit the extra chocolate layer.