Peanut Butter Nutella Fudge

I spent the Thanksgiving holidays trying out new recipes and making some goodies.  This one was so good that I had to make a second batch just to make it through the holiday!  It went that fast :)

I got this recipe from the Cake Duchess.  She has a lot of really good recipes that I want to try; I would recommend visiting her site.

And now the fudge...

Chocolate Nutella Peanut Butter Fudge

Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tablespoons peanut butter (*I tried adding an extra tablespoon which was good if you want the peanut butter flavor to be stronger than the Nutella)
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, peanut butter, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt.

Refrigerate until the fudge is firm, at least 2 hours.

Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Makes approximately 50 3/4-inch squares.