This Easy Peanut Butter Chocolate Fudge is a heavenly treat that combines two of the best flavors on the planet: peanut butter and chocolate. Perfect for holidays, parties, or just because, this layered fudge is rich, creamy, and delightfully sweet. It’s an easy recipe that yields impressive results, sure to satisfy your sweet tooth and make you the star of any gathering!

Why You’ll Love This Easy Peanut Butter Chocolate Fudge

You’ll love this Easy Peanut Butter Chocolate Fudge because it’s a perfect blend of smooth chocolate and creamy peanut butter, creating a deliciously indulgent treat that’s hard to resist.

1. Decadent Layers: The combination of chocolate and peanut butter layers makes every bite a dreamy experience.
2. Simple Ingredients: This recipe uses pantry staples that you likely already have on hand.
3. Quick and Easy: With straightforward steps, you’ll have this fudge ready to chill in no time.
4. Perfect for Gifting: Package up this fudge in pretty boxes or tins for a homemade gift that’s sure to impress.

Ingredients For Easy Peanut Butter Chocolate Fudge

For Greasing the Foil

• 2 – 3 teaspoons butter, at room temperature

Chocolate Fudge

• 3 cups milk or semi-sweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter

Peanut Butter Fudge

• 2 cups sugar
• ½ cup whole milk
• 1 + ⅓ cups peanut butter (coat the measuring cups with baking spray first)
• 1 jar (7 ounces) marshmallow creme

How to Make Easy Peanut Butter Chocolate Fudge

Prepare the Pan

Line an 8×8-inch square pan with foil and grease with butter. This will make it easy to remove the fudge later.

Make the Chocolate Fudge

1. Combine Ingredients: Add the chocolate chips, sweetened condensed milk, and butter to a medium, heavy-duty saucepan set over medium-low heat. Stir continuously until the chocolate chips are melted and the mixture is smooth.
2. Cool: Remove from heat and let the mixture cool for 10 minutes.
3. Pour and Set: Pour the chocolate fudge mixture into the prepared pan and spread it evenly. Let it cool completely at room temperature, then refrigerate for 2-3 hours or until completely chilled.

Make the Peanut Butter Fudge

1. Boil Sugar and Milk: Add the sugar and milk to a heavy-duty saucepan over medium heat. Stir constantly and bring to a boil. Continue boiling for 3 minutes, stirring all the while.
2. Mix in Peanut Butter and Marshmallow Creme: Remove the saucepan from the heat and stir in the peanut butter and marshmallow creme. Keep stirring until the mixture is smooth and well combined.
3. Layer and Chill: Pour the peanut butter fudge mixture over the set chocolate fudge layer in the pan. Spread it evenly from edge to edge. Let it cool for 15-20 minutes at room temperature, then cover with foil and refrigerate overnight.

Cutting the Fudge

1. Remove from Pan: Use the foil to lift the fudge out of the pan and transfer it to a cutting board.
2. Peel and Cut: Peel off the foil and cut the fudge into squares with a chef’s knife. For clean cuts, dip the knife into hot water and wipe it off between each cut.

Storage

Store the fudge tightly covered in a cool, dry place for up to 2 weeks. This fudge also freezes well if you want to enjoy it over a longer period.

Variations

• Nutty Addition: Add chopped nuts like walnuts or pecans to the peanut butter fudge layer for added crunch.
• Swirled Fudge: Instead of layering, try swirling the peanut butter mixture into the chocolate for a marbled effect.
• Dark Chocolate: Use dark chocolate chips for a richer, more intense chocolate flavor.

Equipment

• Medium heavy-duty saucepan
• 8×8-inch square pan
• Foil
• Mixing spoons
• Chef’s knife
• Cutting board

Storage

Keep the fudge tightly covered in a cool, dry place for up to 2 weeks. If you need to store it longer, the fudge can be frozen. Wrap it tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.

What to Serve with Easy Peanut Butter Chocolate Fudge

This fudge pairs perfectly with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream. It’s also fantastic on a dessert platter with other holiday treats like cookies, brownies, and candies.

Tips

• Greasing the Measuring Cups: Coat your measuring cups with baking spray before measuring peanut butter to make it easier to release.
• Cooling Time: Make sure to let the chocolate fudge layer cool completely before adding the peanut butter layer to avoid melting and mixing.
• Clean Cuts: For neat squares, dip your knife in hot water and wipe it clean between each cut.

FAQ

Can I use a different type of peanut butter?

Yes, you can use smooth or crunchy peanut butter depending on your preference. Natural peanut butter may separate, so it’s best to use a regular, stabilized variety.

Can I make this recipe ahead of time?

Absolutely! This fudge can be made ahead and stored in the refrigerator for up to 2 weeks, making it perfect for holiday planning or gift-giving.

What if I don’t have marshmallow creme?

Marshmallow creme adds a creamy, smooth texture to the fudge. If you don’t have it, you can try using mini marshmallows as a substitute, but the texture may be slightly different.

How do I prevent the fudge from sticking to the foil?

Make sure to grease the foil well with butter before pouring in the fudge mixture. This will help prevent sticking and make it easier to lift the fudge out of the pan.

Yield: 16

EASY DOUBLE DECKER PEANUT BUTTER CHOCOLATE FUDGE

Print

Easy-to-make "cheater's" fudge with two flavors in one! Chocolate and peanut butter like a Reese's peanut butter cup. No candy thermometer required.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 2 - 3 teaspoons butter, at room temperature, for greasing the foil
• Chocolate Fudge:
• 3 cups milk or semi-sweet chocolate chips
• 1 can, 14 ounces sweetened condensed milk
• 2 tablespoons butter
• Peanut Butter Fudge:
• 2 cups sugar
• ½ cup whole milk
• 1 + ⅓ cups peanut butter, coat the measuring cups with baking spray first
• 1 jar, 7 ounces marshmallow creme

Instructions

1. Line an 8x8-inch square pan with foil and grease with butter.

Make the Chocolate Fudge:

1. Add all the ingredients for the chocolate fudge to a medium, heavy-duty saucepan set over medium-low heat. Stir until all the chocolate chips are melted and the mixture is smooth.
2. Remove from heat and let cool 10 minutes.
3. Pour into the prepared pan and let cool completely.
4. Refrigerate 2 - 3 hours or until completely chilled.

Make the Peanut Butter Fudge:

1. Add the sugar and milk to a heavy-duty saucepan over medium heat and bring to a boil, stirring constantly.
2. Boil for 3 minutes all the while stirring. Remove from heat.
3. Stir in the peanut butter and marshmallow creme, keep stirring until smooth and well combined.
4. Pour over the chocolate fudge and spread evenly from edge to edge. Let cool 15 - 20 minutes then cover with foil and refrigerate overnight.
5. Use the foil to lift the fudge out of the pan to a cutting board.
6. Peel off the foil and cut into squares with a chef's knife. For clean cuts dip the knife into hot water and wipe it off between each cut.
7. Store fudge tightly covered in a cool dry place up to 2 weeks.

Notes

Approximate Nutrition Information

Per serving (based on 16 servings):

• Calories: 250
• Fat: 12g
• Carbohydrates: 35g
• Protein: 4g
• Fiber: 1g

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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