This simple 6-ingredient Chocolate Peanut Butter Fudge recipe may just be the best you've ever had. Think: classic chocolate fudge but with peanut butter swirls. What could be better?!
You can't go wrong with any sort of chocolate peanut butter dessert, especially when it's Chocolate Peanut Butter Fudge.
To me, fudge is an underrated recipe, and one that we should all be making more often. I tend to forget how easy it is to whip up, but the total prep time is under 10 minutes. It seriously couldn't be simpler!
It's along the same lines as my no bake chocolate pie or my edible vegan cookie dough in terms of how quick it is, though this fudge is admittedly a tad more decadent (in the best way possible of course!).
- The perfect fudge recipe both in terms of flavor and texture.
- It's smooth, creamy and basically melts in your mouth.
- Made with minimal ingredients, making it a very simple dessert to make.
Sweetened condensed milk - This is a classic fudge recipe after all, so sweetened condensed milk is a must in order to get the proper texture.
Butter - I used unsalted butter because that's what I tend to use in all of my dessert recipes; however, salted butter should be fine in this recipe if that's what you have on hand.
Chocolate - This recipe calls for a combination of chopped dark chocolate and semi-sweet chocolate chips. You can use one or the other, but using both makes the chocolate flavor more interesting (and delicious!).
Vanilla extract - No substitution.
Peanut butter - Creamy peanut butter is the way to go, but feel free to use any kind of nut butter you prefer if peanut butter isn't your thing or if you're wanting to avoid nuts. Almond butter, cashew butter or tahini would all work well.
Step 1: Melt ingredients. Start by adding the condensed milk, butter, and chocolate to a small saucepan over the stovetop, stirring occasionally until the chocolate has melted. Remove the pan from the heat and stir in the vanilla.
Step 2: Add the peanut butter. Line an 8x8 baking dish with parchment paper, then pour the fudge into the prepared pan, using a rubber spatula to smooth it out. Then, dollop the peanut butter overtop and use a knife or toothpick to swirl the peanut butter.
Step 3: Refrigerate. Place the baking dish in the fridge for at least 1 hour, or in the freezer for at least 30 minutes, allowing the fudge to solidify. Slice the fudge into bite-size pieces and enjoy!
Tips and FAQs
- Make sure to stir the chocolate/milk/butter mixture somewhat frequently so that the chocolate melts but doesn't scorch.
- The texture of the fudge should be smooth but thick, so it takes a minute to spread the fudge into the baking pan.
- Though fudge is typically best stored at room temperature, if you're making it during the middle of the summer and/or you live in a humid climate, you may want to opt to store it in the fridge or freezer instead.
- While this fudge is perfect to make during the holidays or as gifts, I personally think it's delicious year-round!
Add-ins: If you want to take this fudge up a notch, you could stir in some chopped walnuts, M&M's or crushed pretzels
Is this fudge healthy?
Not particularly, but it's so delicious and such a treat. If you're looking for a healthier fudge recipe, I highly recommended my peanut butter fudge, which is a freezer fudge recipe.
Can I double this recipe?
Yep! To do so, simply use a 9x13 baking dish instead of a square pan.
Room temperature: Store fudge in an airtight container at room temperature for up to 2 weeks. Make sure to use wax paper in between layers so it doesn't stick.
Freezer: If you want to store fudge long-term, you'll want to freeze it. Simply store it in a freezer-safe bag or container for up to 3 months, and then thaw it in the refrigerator overnight before eating.
More chocolatey recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chocolate Peanut Butter Fudge
- 14 oz. sweetened condensed milk
- ¼ cup butter
- 6 oz. dark chocolate chopped
- 12 oz. semi-sweet chocolate chips (1 ½ cups)
- 1 teaspoon vanilla extract
- 3 tablespoon peanut butter
- Line an 8x8 baking dish with parchment paper and set aside.
- Add the condensed milk, butter, dark chocolate, and chocolate chips to a small saucepan over medium heat. Stir somewhat frequently until the butter and chocolate are melted and the mixture is smooth but thick; remove from the heat then stir in the vanilla.
- Transfer the chocolate mixture to your prepared pan, using a rubber spatula or the back of a spoon to smooth it out.
- Make sure the peanut butter is smooth and runny. If it's on the thicker side, you'll want to microwave it for 10 seconds or so to thin it out. Then, dollop the peanut butter over the fudge and use a knife or toothpick to swirl the peanut butter.
- Place the fudge in the refrigerator for at least 1 hour or in the freezer for at least 30 minutes until it's firm. Slice and enjoy!
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