1tbspinstant mocha powder or 1/2 tbsp instant espresso powder; I use Starbucks VIA Ready Brew
Peanut Butter White Chocolate Layer
2.5tbspsmooth peanut butter
Coconut Dark Chocolate Layer
1/2cupshredded coconutmore for sprinkling
Line a 8x8 inch baking pan with wax or parchment paper. Leave overhang on all sides for easier lifting out later.
Mocha Milk Chocolate Layer:
In a small bowl stir together 1/3 of the can (good 1/2 cup) of sweetened condensed milk with the instant mocha powder. Heat the mixture up on top of a double-boiler (or in the microwave), stir occasionally until the mocha powder dissolves.
Add in 1 tbsp of butter and chopped up milk chocolate. Place back on top of a double boiler and cook for about 8-10 minutes. Stir occasionally until the mixture is melted and smooth and has thickened. Pour into prepared pan and chill before adding the next layer - half an hour in the fridge or 15 minutes in the freezer.
Peanut Butter White Chocolate Layer:
Heat up peanut butter and 1/3 can (about 1/2 cup) of sweetened condensed milk on top of double boiler until mixture is combined. Add chopped white chocolate and continue heating and stirring until melted and smooth.
Pour over chilled milk chocolate layer (has to be somewhat firm and set) and continue chilling.
Coconut Dark Chocolate Layer:
Place remaining 1/3 can of sweetened condensed milk, chopped dark chocolate and 1 tbsp butter into a small bowl.
Heat on top of a double boiler and cook for about 8-10 minutes. Stir occasionally until the mixture is melted and smooth and has thickened. Stir in shredded coconut and pour over set up peanut butter layer. Sprinkle with some more shredded coconut.
Let the layered fudge set fully in the fridge for at least 2 hours, then cut into 1” pieces.