This easy Chocolate Peanut Butter Fudge recipe calls for only 6 ingredients and doesn’t require a candy thermometer! This rich and creamy chocolate fudge is topped with a peanut butter swirls, combining sweet and salty for a delicious and irresistible treat.
Easy Peanut butter and chocolate fudge recipe
If you love the combination of peanut butter and chocolate, you will love this chocolate peanut butter fudge swirl!
Not only is it luxurious and decadent, it’s also super simple to make:
- 6 ingredients
- no candy thermometer
- no baking
- made in microwave (stovetop can be used but not necessary)
My goal is to share a chocolate peanut butter fudge recipe that anyone can easily make. With the holidays around the corner, I want to make fudge-making less intimidating and more accessible, yet still super delicious!
This peanut butter chocolate fudge consists of rich and decadent chocolate, and is topped with peanut butter swirls that brings a little salty to the sweet.
It’s creamy, luxurious, and melts in your mouth. And we love it a whole lot.
Peanut butter chocolate fudge is so fun to make together with family during the Christmas holidays. It’s an easy make-ahead item that you can bring to parties and gatherings, and they also make the best gifts!
To make chocolate peanut butter fudge, here are the ingredients you will need:
- semi sweet chocolate chips – use good-quality chocolate chips – it makes a difference!
- sweetened condensed milk – do not substitute with evaporated milk or regular milk. Condensed milk is sweet and super thick in consistency.
- vanilla extract – pure vanilla extract will bring about the best flavors
- peanut butter – I like to use creamy peanut butter, but if chunky is all you have, that works as well
- butter – salted or unsalted works just fine
How to make chocolate peanut butter fudge
I’m going to show you this super easy and simple method to make chocolate peanut butter fudge.
No cooking needed – just a microwave!
What else you will need:
- 13′ x 9′ rectangular dish
- parchment paper or wax paper – this is used to line the baking dish so that it will be a lot easier to remove and slice your fudge
- sharp knife – the sharper your knife, the easier it is to cut your fudge into squares
There are two key parts to the fudge: chocolate and peanut butter.
To make the chocolate fudge, we are simply combining chocolate chips, condensed milk and vanilla extract in a large bowl, and then heating it in the microwave.
To make sure chocolate doesn’t overheat, microwave the mixture at 50% power at 30 seconds increment. Every 30 seconds, remove bowl from microwave and stir, and repeat until all the chocolate chips are melted.
Do not try to rush it and cook it on higher power or for too long. Chocolate will burn and harden.
You can heat chocolate chips on the stovetop to melt it if you prefer.
To heat on the stove top, bring chocolate chips, condensed milk and vanilla extract to a pot. Heat under low heat, continuously stir until all chocolate chips have melted.
Peanut butter fudge
As for the peanut butter mixture, we are simply combining peanut butter, butter and a pinch of salt.
You can microwave it or cook it slowly on the stovetop as well.
Combining and refrigerating
Once you’ve melted the chocolate chips and the peanut butter separately, let’s bring them together to make chocolate peanut butter fudge swirls!
I like to layer them in distinct layers so that 1) you can actually taste the chocolate and peanut butter separately, and 2) the two distinct layers look more appealing
To do that, first you’ll want to spread the chocolate mixture onto the bottom of a rectangular 9’x13′ baking dish lined with parchment paper or wax paper.
Lining with paper is super important because that will make removing the fudge and cutting them into squares a lot easier.
Top the chocolate mixture to dollops of peanut butter. If you want to create distinct peanut butter swirls, do not overlap the peanut butter dollops.
Use a chopstick or a toothpick and spread the dollops out.
Move horizontally and then vertically so that you create the lovely swirls when you spread the peanut butter out.
Then bring your peanut butter chocolate fudge to the refrigerator and refrigerate until it hardens…about 4-5 hours.
Slicing the fudge
Once they are harden, slice them into small 1.5-2-inch squares.
Tips for slicing chocolate peanut butter fudge so that they come out nice and clean:
- Lift the whole piece of fudge out from the dish and set on a cutting board, and then peel off parchment paper or wax paper from the fudge before cutting into them. Trust me, it’s a lot easier to get rid of the paper first.
- Make sure fudge is fully solidify and cold before slicing.
- Use a sharp knife to slice your chocolate peanut butter fudge
- Fudge will stick to the knife after cutting into them, so use a towel wet with hot water to wipe off the knife every now and then.
Best way to store your peanut butter chocolate fudge is in the fridge. Store them in air tight container for up to a week.
You can also freeze fudge. Freeze them in air tight container for up to 2 months.
Frequently Asked Questions
Yes! Freeze them in air tight container for up to 2 months. The texture and flavor should not change.
No – they are not the same.
Yes you can. Make sure to cook it on low heat and stir continuously so that your chocolate do not burn. Once it is melted, remove from heat promptly.
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More Sweets and Treats
- No Bake Oreo Truffles
- Almond Butter Energy Balls
- Chocolate Marshmallow Cookies
- Peanut Butter Rice Krispie Treats
- Chocolate Cherry Brownies
Chocolate Peanut Butter Fudge
- 3 cups semi sweet chocolate chips
- 28 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
- 4 tbsp butter
- 1/2 tsp salt
- In a large microwave-safe bowl, bring together chocolate chips, condensed milk and vanilla extract. Melt in the microwave by microwaving bowl on 50% power for 30 seconds, remove and stir, and then repeating until all chocolate chips are melted.
- In a medium microwave-safe bowl, bring together peanut butter, butter and salt. Melt in the microwave by microwaving bowl on 50% power for 30 seconds, remove and stir, and then repeating until peanut butter can be stirred easily.
- Line a 9' x 13' baking dish with parchment paper. Spread chocolate mixture to the bottom of the dish. Place dollops of peanut butter all over the top of chocolate without overlapping.
- Using a toothpick or a chopstick, spread the peanut butter by moving your chopstick or toothpick horizontally and then vertically.
- Refrigerate for 4-5 hours, or until fudge is harden.
- Lift parchment paper and transfer the large piece of fudge onto a cutting board. Remove parchment paper from the bottom of the fudge and discard.
- Using a sharp knife, slice fudge into 1.5-2-inch squares. If fudge gets stuck on the knife, wipe it with a towel or paper towel rinsed in hot water – this will help you get cleaner cuts of fudge squares. You may have to wipe your knife a couple of times.
- Serve and enjoy!