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Chocolate Peanut Butter Fudge is a classic recipe that you simply need to have in your back pocket. EVERYONE loves chocolate and peanut butter together, so making it into a beautiful fudge elevates this vintage treat! It’s the perfect combination…
Chocolate Peanut Butter Fudge
Chocolate Peanut Butter Fudge is an incredibly delicious treat that comes together so easily. You can whip it up for a bake sale, a gift, a potluck, or a party. There’s always a good reason to enjoy this easy fudge recipe.
Chocolate Peanut Butter Fudge Ingredients
- 3 cups granulated sugar
- 3/4 cup butter, softened
- 2/3 cup evaporated milk
- 6 ounces semi-sweet chocolate chips
- 1/2 cup peanut butter
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla
How to Make Chocolate Peanut Butter Fudge
Grease or line the pan with parchment paper and set it aside. In a small pot on the stovetop over medium-low, combine half of the sugar, half of the butter, and half of the evaporated milk. Bring to a full boil whisking and stirring constantly so nothing burns.
Add the chocolate chips and continue to stir until they are melted. Next, remove the pot from the heat and add half of the fluff as well as half of the vanilla extract. Stir well and then transfer the mixture to a 9×9 pan, spreading in an even layer.
Repeat the process in a pot using peanut butter instead of chocolate. Pour the peanut butter mixture on top of the chocolate mixture in the baking pan. Allow it to cool at room temperature for 1-2 hours or until hardened.
Once the peanut butter fudge has cooled and is set, cut it into pretty little squares before serving. The biggest tip I have for fudge-making is to take your time! You don’t want your fudge to be grainy or creamy, so it is important to allow the ingredients to melt and cook enough over the necessary amount of time.
How do you store Fudge?
If you are planning on eating it within 2 weeks, you can refrigerate the fudge in an airtight container. Cut it into pieces and separate the pieces with parchment or wax paper. If you need longer storage, like months, the freezer is the best option. Wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag.
More Desserts by The Blogette to Try Next:
- Uncrustable Donuts
- Monster Cookie Balls
- Ice Cream Sandwich Cake
- Banana Pudding
- Chocolate Turtles
- Fluff Salad
Chocolate Peanut Butter Fudge
Equipment
- 9" x 9" pan
- Non-Stick cooking spray or parchment papper
Ingredients
- 3 cups granulated sugar
- ¾ cup butter, softened
- â…” cup evaporated milk
- 6 ounces semi-sweet chocolate chips
- ½ cup peanut butter
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Grease or line the pan with parchment paper and set aside.Â
- In a small pot on the stovetop over medium-low, combine half of the sugar, half of the butter, and half of the evaporated milk. Bring to a full boil whisking and stiring constantly so nothing burns. Continue for 4 minutes.Â
- Add the chocolate chips and stir until melted. Remove from heat and add half of the fluff and half of the vanilla extract. Stir well and transfer to 9×9 pan, spreading in an even layer.Â
- Repeat the process using peanut butter instead of chocolate. Pour the peanut butter mixture ontop of the chocolate mixture.
- Allow to cool at room temperature for about an hour or until hardened. Cut into squares for serving.Â
