Fudge Slab Manteiga de Amendoim

The peanut butter layer is dense and salty enough to cut through the sugar, so it doesn't feel cloying. I've been eating it straight from the slab with a spoon and the evaporated milk keeps the whole thing super creamy.

The caramelized sugar crust on top gives it that nice crack when you cut into it, and the peanut butter layer underneath is salty enough to balance the sweetness. I had to stop myself from eating the whole slab in one sitting.

The peanut butter flavor really comes through strong and balances the sweetness perfectly—I keep sneaking another piece from the fridge. That palm oil in the ingredients must be doing something right for the texture, because it stays soft and fudge-like instead of getting rock hard.