A layer of velvety chocolate fudge topped with a creamy peanut butter layer is a treat no one will turn down! Make this classic Chocolate Peanut Butter fudge to enjoy with those you love.
What’s the only thing better than velvety chocolate fudge? Chocolate fudge with peanut butter on top!
My mom gave me this recipe years and years ago for Fannie May Fudge, aka the BEST fudge in the world. I’ve been using it as a base for all kinds of fudgy creations. This time, it was time to add peanut butter to the mix!
Why this recipe works
This recipe makes fudge that’s just as good, if not better, than the fudge you buy by the pound at the fancy candy stores. No candy thermometer or special equipment needed.
It gets its perfect velvety soft texture thanks to an ideal ratio of butter to cream to solid chocolate. Marshmallows melted in with the chocolate help the fudge stay smooth as it solidifies instead of getting crackly or crumbly like other recipes.
Chilling the fudge in the fridge lets everything set and firm up so it’s easy to cut and share! This recipe makes a TON of fudge, so you’ll have plenty to go around (or freeze for later).
- The original recipe calls for a combination of milk and semi-sweet chocolate morsels. Feel free to use all milk or all semi-sweet if you prefer a lot of one flavor over the other.
- Make sure to use sweetened condensed milk, not evaporated milk in the peanut butter fudge layer.
Step by Step Instructions
STEP 1. Make the chocolate fudge
Add marshmallows, both kinds of chocolate morsels and baking chocolate to a large mixing bowl. Set aside.
In a large pot, bring the sugar, milk, vanilla and butter to a boil over medium high heat. Boil for 2 minutes, stirring constantly, then remove from heat.
Immediately pour the hot butter mixture over marshmallows and chocolate. Using an electric mixer, beat with whisk attachment until all the chocolate is melted and smooth. This may take a few minutes.
Pour into a baking pan lined with parchment paper.
STEP 2. Make the peanut butter fudge
Heat the butter and condensed milk in a small saucepan until the butter is melted. Add in peanut butter morsels and whisk by hand until the butter is melted and the mixture is smooth.
STEP 3. Let set
Pour the peanut butter layer over the chocolate layer in the pan. Do not mix. Let the fudge set for about 2 hours or until firm.
Cut into bite sized squares and enjoy!
Tips & Tricks
- How to store: No need to refrigerate this Chocolate Peanut Butter Fudge! Keep cut fudge in an airtight container at room temperature for up to a week.
- Freezing: For longer storage, keep this fudge in the freezer in freezer safe bags. Let thaw at room temperature or in the fridge over night, any time a fudge craving strikes. I love having fudge in the freezer in case of unexpected company or emergency chocolate cravings!
- This can be made without the peanut butter layer for a straight up decadent chocolate fudge.
- I used a 15 x 10 inch baking pan with a 1 inch rim for this fudge. You could also make it in two smaller 8 x 8 square pans if necessary.
More Fudge Recipes
- Peanut Butter Fudge: for those of you who prefer more peanut butter to chocolate ratio!
- Cinnabon Fudge– fudge that tastes like a cinnamon roll. You’re welcome.
- Strawberry Swirl Fudge– otherwise referred to as strawberries and cream fudge. Delish.
- Peppermint Fudge– gorgeous and perfect for your Christmas tray!
Rich and indulgent Chocolate Peanut Butter Fudge is just perfect with a glass of milk or a cup of coffee. No chocolate and peanut butter lover will be able to resist it!