This Chocolate Peanut Butter Fudge recipe is super easy to make! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.
Chocolate Peanut Butter Fudge Recipe
This is an incredibly creamy, wonderful fudge. The two flavors in one bite are a nice surprise. Make this fudge as an easy recipe for holiday gifting or to add to holiday sweet treat platters. It’s a big-time favorite!
This recipe calls for using both peanut butter chips and bittersweet chocolate chips. I’ve had people ask me before about the peanut butter chips because they are not sold internationally. Reading through the comments on this recipe, it looks like people have substituted regular peanut butter for the peanut butter chips without a problem. I haven’t tried making this chocolate peanut butter fudge with regular peanut butter, but it appears others are having success!
You will also need a jar of marshmallow creme. I don’t believe using regular marshmallows is an option. And you’ll also need a small can of evaporated milk (don’t use sweetened condensed milk!)
Do you need a candy thermometer to make fudge?
No candy thermometer is needed for this recipe- yahoo! Just don’t over-heat the sugary mixture as that usually turns out a dry fudge. If you’d like to play it safe and use a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done.
Here are a few more fudge recipes you might enjoy:
Is fudge difficult to make?
This recipe seriously could not be any easier to make. It calls for chocolate chips and peanut butter chips (no specialty chocolates), and it magically turns into this wonderful fudge.
Let me know how you like it!
Can you freeze fudge?
I’ve had good luck freezing fudge. I like to place it in a even layer in a sealable, freezer safe container, and wrap it in wax paper too. If you want to stack layers, just place a piece of wax paper between layers. Let sit at room temperature to defrost. The fudge may have a bit of moisture on it after defrosting, so just let that dry.
If you love fudge, you might enjoy these homemade candy recipes too:
Chocolate Peanut Butter Fudge
Ingredients
- 1 cup peanut butter chips
- 1 cup bittersweet chocolate chips
- 2¼ cups granulated white sugar
- One 7-ounce jar marshmallow creme
- One 5-ounce can evaporated whole milk
- ¼ cup (½ stick) butter
- 1 teaspoon vanilla extract
Instructions
- Line an 8" X 8" pan with foil and spray lightly with nonstick spray
- In 2 separate heat-safe medium bowls, place the peanut butter chips in one and the chocolate chips in the other.
- In a 3-quart sauce pan, combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until the mixture boils; boil and continue to stir for 5 minutes. If you are using a candy thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done. Remove from heat and quickly stir in the vanilla.
- Quickly stir one-half of the hot mixture into the peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly scrape into the prepared pan and smooth evenly along the bottom. Stir the chocolate chip mixture until fully melted and carefully spread evenly over the top of the peanut butter layer.
- Let the fudge sit at room temperature until completely cool (or refrigerate). Cut into small squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this was always a favorite.
Just made this, wish it would have worked since I have been looking for a good chocolate and peanut butter fudge.
Here’s my problem. When it says to pour the hot mix 1/2 over choc and 1/2 over peanut butter chips then stir peanut butter mix then add to pan….that’s fine, it’s when you get to the stirring of the choc mix. The choc mix seized up and was ruined.
Seizing problems usually have something to do with the temperature being off. Fudge can be tricky- sorry you had trouble!
I exchanged regular peanut butter for the chips(which came out to be 5/8 cups gram for gram), and they came out flawlessly. My dad loves PB/chocolate, but is picky on his fudge if it isn’t grandma’s recipe, but he couldn’t get enough of this! LOVE this recipe.
So did you use about 2/3 cup of peanut butter? I would prefer to use PB than chips. TIA
Heidi, I don’t think using regular peanut butter is going to work in this recipe. The chips will help solidify the fudge.
This fudge is fantastic. My 12 y/o daughter and I have made it a couple of times now and it gets rave reviews from everyone. This consistency is perfect – creamy and smooth. I have purchased and eaten a lot of fudge over the years and this one is as good as any of them. We’ll be making more this weekend for a bake sale in support of the troops overseas. Should sell out quickly.
Nice to hear!
It was delicious! Easy recipe to follow.
Thanks figured it out, thanks to fb friends, yes you can use semi sweet chocolate instead of bitter sweet.
This was a hit in my house & with friends! I went to a cookie swap & this is what I brought. It was pretty easy & came out very delicious! Hard to just have a bite.
I am eager to try this, but I do NOT have bitter sweet chocolate…would another chocolate due, such as milk choc, semi sweet choc.
seems like I have them all but BITTER SWEET! LOL!
Thank you for your help!
Jen
You’ll have to try and see!
Made this twice. The first time I followed the recipe exactly and it was dry and crumbly. The second time I used a thermometer and followed the temp guide on the marshmallow container. I think it cooked too hot or too long the first time but the second time it was amazing. Got rave reviews from my husband’s work. Thanks!
Glad it turned out- problems that surface usually have something to do w/ temperature.
How long will this last refridgerated or can it be frozen?
I have frozen it during the holidays. If frozen for too long, it gets a little dried out, so be sure to wrap it well and keep it in a sealed container.