Easy chocolate peanut butter fudge is made with just a few ingredients and no candy thermometer or other special tools. It turns out smooth, creamy, and delicious every single time!
What’s more dreamy than chocolate peanut butter fudge? NOTHING.
It’s a bold statement I know. But you guys, it’s rich and creamy and soooo easy to make. If you’re anything like me and buy peanut butter cups by the truckload, you’ll go crazy for this fudge.
And you probably have everything to make it in your kitchen right now. So go! Make fudge! You can thank me later :).
Why you’ll love this chocolate peanut butter fudge:
- It’s easy to make, no candy thermometer required
- All of the ingredients are readily available at any grocery store—and you probably have most of the ingredients on hand right now!
- The fudge will keep for a couple of months in the freezer so you can always have a stash on hand for candy emergencies
How to make your fudge
You’ll start with the peanut butter layer
- Combine baking chips and peanut butter in a large bowl
- Microwave in 30-second intervals, stirring well after each interval, until smooth
- Add sweetened condensed milk, then stir to combine
- Smooth into an even layer in an 8-inch square baking dish
The pop in the fridge while you work on the chocolate topping!
The topping here is chocolate ganache, which is just chocolate melted with heavy cream.
Ganache is not a traditional fudge component but it adds an extra layer of richness and makes this recipe really special.
- Combine chocolate chips and heavy cream in a bowl
- Microwave in 20-second intervals, stirring after each, until smooth
- Spread into an even layer on top of the fudge
And that’s it! Just pop your fudge in the fridge for for a couple of hours to set, then slice and serve.
- You can use peanut butter chips, white chocolate chips, or regular chocolate chips in both the peanut butter layer and the topping. I like white chocolate best in the fudge layer and semi-sweet for the topping but use whatever you prefer or have on hand.
- Some brands of baking chips are more difficult to melt than others; just stir really well after each heating interval and they’ll melt eventually.
- Be sure to use sweetened condensed milk, not evaporated milk. If you use evaporated milk your fudge will not set.
How to store your fudge
Uneaten fudge can be stored in the refrigerator, in an airtight container, for about a week. I strongly recommend putting wax paper in between layers of fudge.
You can also freeze the fudge (in an airtight container, layered with wax paper) for up to a couple of months. Slice it before freezing it!
Can I substitute evaporated milk for sweetened condensed milk?
Unfortunately no. Evaporated milk and sweetened condensed milk are very different and one cannot be substituted for the other.
Sweetened condensed milk is thicker and has sugar added. If you use evaporated milk in its place, your fudge will not set properly.
Can I use crunchy peanut butter?
Definitely! You can use either crunchy or creamy peanut butter for the fudge.(Obviously if you use crunchy pb your fudge won’t be smooth and fudge-like, but I like texture in my desserts so crunchy peanut butter works for me!)
Just don’t use natural peanut butter; you need to use the processed kind to ensure your fudge will have the proper consistency.
Did you make this peanut butter chocolate fudge? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
Easy chocolate peanut butter fudge is made in the microwave without a candy thermometer or other special equipment. It turns out creamy and delicious every time!
- 12 ounces peanut butter chips*
- 1 1/2 cups creamy peanut butter don’t use natural
- 14 ounces sweetened condensed milk
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper or aluminum foil). Set pan aside.
- Combine the peanut butter chips and peanut butter in a large microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the baking chips and peanut butter are both melted and the mixture is smooth. (Sometimes the chips don’t melt well, just keep stirring!)
- Add the sweetened condensed milk and salt and stir until combined. Scrape into the prepared baking dish.
- Refrigerate while you work on the chocolate layer.
- Combine the chocolate chips and heavy cream in a small microwave-safe bowl.
- Heat in 20-second intervals, stirring after each, until the chocolate is melted and smooth.
- Smooth the chocolate into an even layer over the peanut butter fudge. Refrigerate until the fudge is set, about 2 hours. (It might take less time, it just depends on how warm the fudge was when you put it in the pan.)
- Slice your fudge and serve.
- Uneaten chocolate peanut butter fudge can be stored in an airtight container in the fridge for up to 1 week. It can also be stored in the freezer (again in an airtight container) for about two months.
- If you freeze your fudge, you don’t need need to thaw it before serving. It’s delicious frozen. If you prefer it thawed, however, you can defrost it in the fridge overnight or on at room temperature for a few hours.
- *You can substitute white chocolate chips or regular chocolate chips. I prefer the fudge made with white chocolate or peanut butter rather than regular.
- Be sure to use sweetened condensed milk, not evaporated milk. The fudge will not set if you use evaporated milk.
- When you measure your peanut butter, it helps to spray your measuring cup with cooking spray first; that way the pb just slides out. (You can also spray the spatula or spoon you use to scoop it.)