Chocolate Peanut Butter Double-decker Fudge

Ingredients

• 1 14oz can sweetened condensed milk, divided
• 4 tbsps unsalted butter
• 3/4 cup packed light-brown sugar
• Coarse salt
• 3/4 cup smooth peanut butter
• 2 1.4 cups confectioners' sugar, divided
• 9 oz (2 cups) bittersweet chocolate, chopped

• Brush an 8-by-8-inch baking dish with butter and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
• Heat 1/2 cup condensed milk, 4 tbsps butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring until melted, about 4 minutes.
• Remove from heat and mix in peanut butter and 1 1/2 cup confectioners sugar.
• Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
• Melt chocolate in a double boiler or heatproof bowl set over a pan of simmering water, stirring until melted, about 3 minutes.
• Remove from heat and stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined.
• Mix in remaining 3/4 cup confectioners' sugar.
• Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula.
• Refrigerate until firm, about 2 hours.
• Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment and use a warm knife to cut.