This Peanut Butter Chocolate Fudge recipe is a double-layered fudge that combines rich chocolate fudge and creamy peanut butter fudge.
This recipe makes 32 pieces of fudge for only $0.20 per serving! The entire recipe costs just $6.93 to make.
There is something special about combining two contrasting flavors into one recipe. This fudge recipe combines peanut butter and chocolate into one delicious treat that is hard to resist.
The fudge is genuinely a no-fail recipe that comes out rich and creamy every time. Folks just can’t resist sinking their teeth into a piece of this chocolate peanut butter fudge!
I love how pretty this fudge looks for gifting. It is a quick and simple recipe to whip up if you need a last-minute gift idea for neighbors or friends. Or if you want a treat for yourself.
My favorite thing about this fudge is that it’s fuss-free. You do not need a candy thermometer to make it, and it only takes 22 minutes of active prep time before letting it chill in the fridge to set.
Ingredients and Cost
Per Serving Cost: $0.20
Recipe Cost: $6.93
- ½ cup unsalted butter – $0.80
- 2 cups light brown sugar – $0.96
- ½ cup milk – $0.06
- ¾ cup creamy peanut butter – $0.51
- 2 teaspoons vanilla extract – $0.62
- 3 ½ cups powdered sugar – $1.01
- 2 cups semi-sweet or dark chocolate chips – $1.74
- 14 oz can sweetened condensed milk – $1.23
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, line an 8×8-inch baking dish with parchment paper. Set the dish aside.
- Next, using a heavy bottom saucepan, melt the butter.
- Stir in the brown sugar and milk and bring the mixture to a boil.
- After cooking the mixture for two minutes, remove it from the heat and stir in the peanut butter and vanilla extract.
- Stir in the powdered sugar, using a hand mixer if necessary.
- Spread the fudge into the baking dish and let it sit for fifteen minutes.
- In a microwave-safe bowl, melt the chocolate chips, sweetened condensed milk, and vanilla extra. Stir until smooth.
- Smoothly spread the chocolate mixture over the peanut butter mixture.
- Finally, place the dish in the fridge to chill for about two hours. Remove the fudge from the dish and slice into squares.
- I use creamy peanut butter in this recipe but you can substitute chunky peanut butter if you want to add more texture.
- You can always add some peanuts, mini chocolate chips, Reese’s Pieces, and chopped peanut butter cups to the fudge.
SERVE: Slice the fudge into squares and serve chilled or at room temperature for very soft consistency.
STORE: Store the peanut butter chocolate fudge in an airtight container in the refrigerator for up to two weeks.
FREEZE: Wrap the fudge in wax paper and then with plastic wrap or aluminum foil. The fudge will keep in the freezer for about 2 months when frozen this way.
- 8×8-inch baking dish
- Heavy bottom sauce pan
- Microwave-safe bowl
- Wooden mixing spoon
- Offset spatula
- Handheld mixer
- Mixing spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Liquid measuring cup
- Parchment paper
If your fudge did not set, it is usually because the sugar, butter, and milk mixture did not cook long enough. Be sure to bring the mixture to a boil and cook for two minutes to ensure the sugars break down and the mixture is smooth. You could try reheating the fudge and adding a little more evaporated milk if it did not set. Bring it back to a boil, cook again, and then allow the fudge to sit again after pouring it into the pan.
Similar to the question above, getting the right consistency with fudge is all about the cooking time. When it is undercooked or overcooked, it will not set properly. Read the recipe twice to be familiar with it, and as long as you follow the cooking times, you should be fine!
Vanilla Extract accentuates the flavor of chocolate. This is why it is so often added to chocolate candies or cookies.
More Holiday Recipes
- Easy Almond Fudge
- Christmas Oreo Pops
- Shortbread Cookie Recipe for Embossed Rolling Pin
- Cranberry Bliss Bars
- Cheesecake Bars
- Chocolate Meringue Cookies
- Caramel Pretzel Turtles
- Cut Out Sugar Cookies
- Red Velvet Whoopie Pies
- Gingerbread Oreo Truffles
Chocolate Peanut Butter Fudge
PEANUT BUTTER FUDGE LAYER:
- ½ cup unsalted butter
- 2 cups light brown sugar packed
- ½ cup milk whole or 2%
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar divided
CHOCOLATE FUDGE LAYER:
- 2 cups semi-sweet or dark chocolate chips
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- Line a square 8×8 inch baking dish with parchment paper leaving an overhang.
MAKE PEANUT BUTTER FUDGE LAYER:
- In a heavy bottom saucepan, melt butter.
- Add brown sugar and milk.
- Bring to a boil, stirring frequently and cook for 2 minutes.
- Remove from the heat.
- Stir in peanut butter and vanilla extract.
- Pour in powdered sugar and mix until well to combine. Use a hand mixer if necessary.
- Evenly spread the fudge mixture into the bottom of the prepared baking dish.
- Let the fudge set for about 15 minutes to firm up.
MAKE CHOCOLATE FUDGE LAYER:
- Add chocolate chips, sweetened condensed milk and vanilla extract to a microwave safe bowl and heat for 1 minute.
- Stir and continue heating for 10-15 seconds longer if necessary to melt the chocolate. Remove and stir until completely smooth.
- Spread chocolate mixture over peanut butter layer, smoothing the top with an offset spatula
CHILL FUDGE AND FINISH:
- Refrigerate the fudge until firm, about 2 hours.
- Remove from the refrigerator, lift fudge from the pan using parchment paper and transfer to a cutting board.
- Peel off parchment paper.
- Using a warm knife, cut fudge into 34 evenly sized squares.
- Store in an airtight container.