Chocolate Peanut Butter Fudge (Printable)
Rich, creamy chocolate and peanut butter treat perfect for sharing.
# What You'll Need:
→ Chocolate Layer
01 - 1½ cups semisweet chocolate chips
02 - 1 (14 oz) can sweetened condensed milk
03 - 2 tbsp unsalted butter
04 - 1 tsp pure vanilla extract
→ Peanut Butter Layer
05 - 1½ cups creamy peanut butter
06 - 1 cup powdered sugar, sifted
07 - 4 tbsp unsalted butter, melted
08 - ½ tsp fine sea salt
09 - 1 tsp pure vanilla extract
# Directions:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and 2 tbsp butter. Stir constantly until melted and smooth. Remove from heat and stir in 1 tsp vanilla extract.
03 - Pour the chocolate mixture into the prepared pan and spread evenly into a smooth layer.
04 - In a separate bowl, mix together creamy peanut butter, powdered sugar, melted butter, salt, and 1 tsp vanilla extract until the mixture is smooth and creamy.
05 - Gently spread the peanut butter mixture over the chocolate layer. Use a spatula to smooth the top without disturbing the chocolate underneath.
06 - Refrigerate for at least 2 hours, or until the fudge is completely firm.
07 - Remove the fudge from the pan using the parchment paper overhang. Cut into 36 small squares using a sharp knife.
08 - Store in an airtight container in the refrigerator for up to 1 week.
# Expert Tips:
01 -
- No mixer needed—just a bowl and a spatula, which means less cleanup and more time eating fudge.
- The two-layer magic means you get both chocolate and peanut butter in every single bite.
- It actually tastes homemade without any of those weird chemical aftertastes from grocery store fudge.
02 -
- Low heat on the chocolate layer is non-negotiable—rushing it or using high heat makes it grainy and separated, which no amount of stirring can fix.
- The peanut butter mixture needs to be completely smooth before you spread it, or you'll end up with little powdered sugar granules that catch on your teeth.
03 -
- If you're sifting powdered sugar and don't have a sifter, push it through a fine mesh strainer with the back of a spoon—it takes an extra 30 seconds but makes a real difference.
- Letting the fudge sit on the counter for 10 minutes after you pull it from the fridge makes it slightly softer and more melt-in-your-mouth, which is worth the small wait.