Go Back
+ servings
Print
two squares of fudge stacked, with a bite taken out of the top square and more fudge around it

Chocolate Peanut Butter Fudge

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!

Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling time 2 hours
Total Time 20 minutes
Servings 49
Author Kelsie

Ingredients

Peanut butter layer

  • 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

Chocolate layer

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instructions

Peanut butter layer

  1. 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.
  2. 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!)
  3. Add the sweetened condensed milk and salt and stir until combined. Scrape into the prepared baking dish.
  4. Refrigerate while you work on the chocolate layer.

Chocolate layer

  1. Combine the chocolate chips and heavy cream in a small microwave-safe bowl.
  2. Heat in 20-second intervals, stirring after each, until the chocolate is melted and smooth.
  3. 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.)
  4. Slice your fudge and serve.
  5. 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.
  6. 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.

Recipe Notes

  • *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.)