Step 1

Butter or use baking spray on an 8-inch square baking pan.

Step 2

You can line it with a strip of parchment paper for easy removal, covering the pan's bottom and two sides. The other two sides remain unlined but greased. This will help you easily lift the block of fudge from the pan.

Step 3

In a large bowl, beat powdered sugar, brown sugar, butter, vanilla, and peanut butter until completely integrated. It will be crumbly.

Step 4

Pat into the prepared pan. Try to even the top as much as you can.

Step 5

Refrigerate while preparing the chocolate glaze. You can keep it in the fridge for 2 days, covered in plastic wrap so it doesn't dry out.

Step 6

Melt the chocolate, butter, and syrup in the microwave or double boiler. Mix well.

Step 7

Add cream and mix until completely smooth and shiny. Use a whisk or a rubber spatula.

Step 8

Pour on top of the peanut butter mixture and spread to cover evenly. Use an offset spatula, a rubber spatula or a spoon.

Step 9

Refrigerate until firm, anywhere from 30 minutes to a couple of hours, depending on your fridge.

Step 10

Slide a smooth-bladed knife along the sides of the pan to release any chocolate that might be stuck, and lift the whole block of fudge with the help of the paper.

Step 11

Transfer to a flat surface and cut into 1-inch squares, triangles, or rectangles. A sharp large kitchen knife works very well for this part.

Step 12

Store leftovers in the fridge, covered, or in an airtight container. It lasts for several weeks or a month.