Easy Chocolate Peanut Butter Fudge Recipe

This Chocolate Peanut Butter Fudge is a chocolate and peanut butter lover’s dream come true! So easy and delicious!

A simple, yet delicious fudge recipe is pretty golden around the holidays. One that you can whip up and have chilling in the refrigerator before a party or that friends look forward to as gifts each year is a fudge recipe that you want in your arsenal for sure.I always hear that this tastes like a Reese’s Peanut Butter Cup and if you have peanut butter cup lovers in your life, this is a gift they will surely love!

Easy Chocolate Peanut Butter Fudge Recipe

How to Make Chocolate Peanut Butter Fudge Recipe

This fudge couldn’t be any simpler to make. The microwave really does all the hard part for you in about two minutes. From that point, it’s just stirring and pouring, chilling, slicing, and eating.

Prep. I line my 8×8 baking dish with parchment paper, making sure to leave a bit of an edge around the baking dish so that I can easily lift the fudge out of the baking dish for cutting when it is ready. I lightly spray the parchment paper with nonstick cooking spray so that the fudge easily releases.

Melt. Once I have the baking dish all prepped, I add the chocolate, peanut butter, and butter to a microwave-safe bowl and place into the microwave and heat for 1 1/2 minutes at 80% power, until the chocolate has begun to melt. You may need to adjust the power depending on your particular microwave. Remove the bowl from the microwave and stir until smooth. Stir in the sweetened condensed milk and vanilla extract and stir until smooth.

Pour. Pour the fudge mixture into your prepared baking dish and smooth the top with the back of a spoon. Allow the fudge to rest for about 5 minutes to begin hardening. Then sprinkle with sea salt.

Chill. Place in the refrigerator to chill until hardened, about 2 hours or into the freezer for 30 minutes.

To serve your fudge, lift the edges of the parchment paper out of the baking dish. Place onto a cutting board and cut into 1 inch pieces using a sharp knife.

How to Make Ahead, Store and Freeze Chocolate Peanut Butter Fudge Recipe

Make Ahead – this recipe makes a wonderful make ahead candy recipe. While it is quick and easy to make right before serving, you can make ahead to make sharing even easier. 

Store – If storing cut into pieces, arrange in an airtight container in layers with parchment or waxed paper to divide the candies. You can store in an airtight container in a cool place for up to a week or in the refrigerator for up to 3 weeks. 

Freeze – Wrap the uncut block of fudge well with plastic wrap and then foil, store in the freezer up to 3 months. Place pieces of waxed paper between layers of cut fudge in an airtight, freezer-safe container and store for up to 3 months. 

The other fudge I make each year is my Chocolate Fudge Recipe. It’s just pure chocolate without the added peanut butter, making it perfect for adding mix-ins like dried fruit, nuts or crushed candy. I think you’ll love them both!

More Chocolate REcipes

The Best Chocolate Cake Recipe {Ever}

45 mins

Southern Chocolate Cobbler Recipe

40 mins

Chocolate No Bake Cookies Recipe

10 mins

Chocolate Pots de Creme

20 mins

Here’s the recipe for my favorite fudge recipe – it’s a chocolate and peanut butter lover’s ultimate fudge recipe!

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Chocolate Peanut Butter Fudge Recipe

Robyn Stone

5 from 2 votes

This Chocolate Peanut Butter Fudge is a chocolate and peanut butter lover's dream come true!  So easy and delicious!

Cook ModePrevent your screen from going dark

Prep Time: 8 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 10 minutes minutes

Servings: 12

Ingredients

• ▢ 8 ounces (224 g) bittersweet chocolate
• ▢ 1 cup (270 g) peanut butter
• ▢ 3 tablespoons (42 g) butter
• ▢ 1 1/4 cups (380 g) sweetened condensed milk, or 1 (14-ounce) can store-bought
• ▢ 1/2 teaspoon (2 g) vanilla extract
• ▢ sea salt

Instructions 

• Line an 8×8 baking pan with parchment paper, including an additional 2-inches of parchment paper to hang over both sides of the baking pan. Lightly spray the parchment paper with nonstick cooking spray. Set the baking pan aside.
• Add chocolate, peanut butter, and butter to a microwave safe bowl. Heat between 1 1/2 – 2 minutes on 80% power, depending on your microwave, until chocolate has begun to melt. Remove from microwave and stir until smooth.
• Add sweetened condensed milk and vanilla to chocolate peanut butter mixture and stir until well-combined. Pour into the prepared pan and smooth the top of the mixture with the back of a spoon.
• Allow the fudge to sit at room temperature for about 3-5 minutes to begin to firm slightly. Sprinkle with sea salt.
• Place baking pan into the refrigerator to chill until hardened, about 2 hours or the freezer for about 30 minutes.
• To cut the fudge, lift the fudge out of the baking pan using the overhanging parchment edges. Cut into 1-inch squares.
• Store fudge in an airtight container lined with parchment paper in the refrigerator.

Notes

Make Ahead – this recipe makes a wonderful make ahead candy recipe. While it is quick and easy to make right before serving, you can make ahead to make sharing even easier. 

Store – If storing cut into pieces, arrange in an airtight container in layers with parchment or waxed paper to divide the candies. You can store in an airtight container in a cool place for up to a week or in the refrigerator for up to 3 weeks. 

Freeze – Wrap the uncut block of fudge well with plastic wrap and then foil, store in the freezer up to 3 months. Place pieces of waxed paper between layers of cut fudge in an airtight, freezer-safe container and store for up to 3 months. 

Nutrition

Calories: 363kcal | Carbohydrates: 31g | Protein: 9g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 166mg | Potassium: 364mg | Fiber: 2g | Sugar: 26g | Vitamin A: 180IU | Vitamin C: 0.8mg | Calcium: 112mg | Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2012.