Chocolate Peanut Butter Fudge

This decadent Chocolate Peanut Butter Fudge is wonderfully creamy and rich – perfect for sharing with family and friends! With two distinct layers of rich chocolate fudge and nutty peanut butter fudge, this stunning fudge promises to be a glorious addition to your collection of cherished recipes!

Love chocolate and peanut butter together? Make sure to try my Chocolate Peanut Butter Cupcakes, Peanut Butter Chocolate Bars and Peanut Butter Cookies with Chocolate Filling!

Chocolate Peanut Butter Fudge Recipe

Indulge in the ultimate sweet treat with our Chocolate Peanut Butter Fudge! There is possibly no flavor combo more deeply loved than peanut butter and chocolate. This delightful candy combines a rich, creamy chocolate fudge layered with peanut butter fudge for a melt-in-your-mouth experience. Perfect for dessert lovers and ideal for sharing, this homemade fudge is sweet and rich and easy to make!

Although the recipe from start to finish will take a bit of time (and several hours to chill), the end result is smooth, rich and delicious. This fudge recipe is sure to cure any craving for peanut butter and chocolate and satisfy any sweet tooth!

Why You’ll Love This Recipe

• Indulgent Flavor: The combination of chocolate and peanut butter is a classic that never disappoints.
• Texture Delight: The smooth, creamy fudge is irresistible!
• Versatile Treat: A delicious addition to dessert tables, cookie trays and makes a great gift!

Storage Information

One cooled, cut the fudge into squares and enjoy. To store, transfer fudge to an airtight container, layered fudge with parchment, and refrigerate for up to 2 weeks,

To freeze, transfer fudge to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Variations To Try

• Mix in chopped nuts like almonds or pecans for added crunch.
• Experiment with different chocolate types, like milk or dark chocolate.
• Sprinkle fudge with sea salt, toasted coconut flakes, or drizzled caramel or chocolate for a fancy finish.

Recipe Tips

• Ensure the sugar mixture boils consistently for smooth texture.
• Allow the first layer to chill slightly before adding the second for distinct layers.
• Use a warm, dry knife for clean cuts. Clean the knife after each cut.

Can this fudge be made ahead of time?

Absolutely! It can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Do I need to use a candy thermometer?

While not mandatory, a candy thermometer helps in achieving the perfect fudge consistency. The fudge can be made without a thermometer but if you have one, you are looking for 234°F.

More Delicious Candy Recipes

1. Caramels with Pecans
2. Pecan Turtles
3. Rocky Road Fudge
4. Rolo Pretzel Bites
5. Candy Cane Hearts

How to Make Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge

This decadent Chocolate Peanut Butter Fudge is wonderfully creamy and rich – perfect for sharing with family and friends! With two distinct layers of rich chocolate fudge and nutty peanut butter fudge, this stunning fudge promises to be a glorious addition to your collection of cherished recipes!

5 from 3 votes

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Refrigerate 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 36

Calories 180 kcal

Ingredients

 

Chocolate layer

• 1 ½ cups sugar
• 6 tablespoons butter
• ½ cup heavy cream or (canned) evaporated milk
• 8 ounces semi sweet chocolate
• 3.5 ounces marshmallow cream 1/2 of a 7 oz jar, eye ball it the best you can
• ½ teaspoon vanilla extract

Peanut Butter layer

• 1 ½ cups sugar
• 6 tablespoons butter
• ½ cup heavy cream or canned evaporated milk
• 1 cup white chocolate morsels, or 8 oz from a bar
• 6 tablespoons creamy natural peanut butter 1/4 cup plus 2 tablespoons
• 3.5 ounces marshmallow cream 1/2 of a 7 oz. jar
• ½ teaspoon vanilla extract

Instructions

 

Prepare the pan

• Line an 8" square pan with parchment paper or foil, leaving extra hanging over the sides, so the fudge can be easily removed once set.

Make the chocolate layer

• In a large saucepan, heat sugar, butter and cream over medium-high heat. Bring ingredients to a boil, gently stiring constantly. Allow mixture to boil 4 minutes (set a timer), or until the mixture reaches 234*F (gently stiring constantly).
• Remove pan from heat and add chocolate and marshmallow cream. Stir until melted and fully combined, 1-2 minutes.
• Add vanilla. Stir well to fully incorporate.
• Pour fudge into prepared pan. Smooth as needed. Set pan in the fridge while preparing the next layer.

Peanut Butter layer

• In a large saucepan, heat sugar, butter and cream over medium-high heat. Bring ingredients to a boil, gently stiring constantly. Allow mixture to boil 4 minutes (set a timer), or until the mixture reaches 234*F (gently stiring constantly).
• Remove pan from heat and add white chocolate, peanut butter and marshmallow cream. Stir until melted and fully combined, 1-2 minutes.
• Add vanilla. Stir well to fully incorporate.
• Pour peanut butter fudge on top of (slighly chilled) chocolate fudge. Return pan to fridge and refrigerate about 3 hours, until firm.
• To cut, lift entire block of fudge from the pan, by pulling up on the parchment (or foil) liner. Use a sharp, straight edge knife, rinsing off the knife in warm water (then wiping dry) as needed between cuts. Store fudge in fridge until ready to serve.

Notes

Use unsalted butter plus a pinch of salt, or salted butter.

Use natural peanut butter, the only ingredients should be peanuts and salt (or just peanuts).

I added the desired temperature (234°F.) for those who like exacting recipes. I have been able to successfully make this recipe without the use of a thermometer, by following the directions listed.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 11mgSodium: 24mgPotassium: 75mgFiber: 1gSugar: 25gVitamin A: 109IUCalcium: 22mgIron: 1mg

Keyword chocolate peanut butter fudge

Tried this recipe?Let us know how it was!

Originally posted November 8, 2012.