Feel like clogging the arteries of your friends and loved ones? Boy do I have the recipe for you! This heart attack fudge is based off of a dear friend’s family recipe that I nudged in the direction of flavors I prefer. It’s a simple, no-bake journey through nostalgia town.

• Ingredients (peanut butter base)
  • 2 sticks of butter
  • 2 cups of smooth peanut butter – I use Justin’s or Skippy
  • 3/4 cup graham cracker crumbs
  • 3/4 cup Biscoff cookie crumbs (or just do 1 1/2 cups graham, but I like both)
  • 3 cups of confectioner’s sugar
• Ingredients (top)
  • 1 stick of butter
  • 2 cups dark chocolate chips (original recipe calls for semi-sweet)
  • 1/2 teaspoon vanilla
  • Sea salt (optional)

• Instructions (base):
  • Toast the crumbs in a 350 oven for 5 – 10 minutes (keep an eye on them so they don’t burn)
  • Brown 2 sticks of butter in a medium saucepan
  • Add the peanut butter and stir until completely melted
  • Gradually add the powdered sugar 1 cup at a time and stir to completely combine before adding each additional cup
  • Add crumbs and mix to combine fully
  • Pour into a 9×13 pan, spread to be even, and let cool for about an hour – you want it to be solid enough so that when you pour the chocolate top it doesn’t displace the base
    • Tip: you can line the pan with foil so that once the fudge is cooled completely you can lift it out of the pan to slice, but it’s not a critical step.

• Instructions (top):
  • Melt (or brown) 1 stick of butter
  • Stir chocolate into melted butter until smooth
  • Pour over firm peanut butter base and smooth out
  • Sprinkle with sea salt (optional)
  • Refrigerate for several hours so both layers set completely
  • Slice and serve
    • tip: let warm slightly to cut, if you try to cut it when still very cold the chocolate top will splinter

I brought this fudge to work and the response was basically “you’re cruel for introducing us to this.” It has a similar consistency to a peanut butter cup, and when you brown the butter and toast the crumbs you get a lovely, nutty undertone that compliments the peanut butter. I’ve made it true to the original before which calls for just melting the butter not browning it, and semisweet chocolate rather than dark, and just graham not mixed crumbs, and it’s delicious but I had a hard time getting past the “you’re eating a stick of raw butter” feeling. For some reason browning the butter tricks my brain.

This ish is really, really, really, good – but why take my word for it? Here’s what the folks are saying: