Our easy Chocolate Peanut Butter Fudge recipe is made with a few simple ingredients and the best rich and creamy chocolate and peanut butter combo.
Epic Chocolate Peanut Butter Fudge
Epic Chocolate Peanut Butter FudgeThere’s so much to love about this Chocolate Peanut Butter Fudge, and it’s easier than you think to make! I’ve adapted my favorite chocolate fudge recipe to include a marble of peanut butter and I am already obsessed! Grab a candy thermometer if you want to make it perfectly, and be sure to see my notes about altitude, if you live at a higher elevation (your fudge will cook for less time).
Peanut butter fudge is the perfect treat to take to a holiday party or food gift for neighbors and friends. It’s joining the ranks of our other favorite no-bake desserts, and it’s freezer-friendly, too!
Try my other candy recipes, like Chocolate Turtles, Pretzel Bark, Rocky Road, Graham Cracker Toffee, Buckeyes, and Homemade Caramel!
How to make Chocolate Peanut Butter Fudge:
Prep Chocolate Chips and Make Peanut Butter Swirl: Add both kinds of chocolate chips to a bowl with vanilla and butter (make sure the butter is room temperature or it will “seize” when you pour the hot mixture over it and negatively impact the texture of the fudge). In a separate bowl, mix peanut butter, powdered sugar, and melted butter until smooth then set aside.
Heat Ingredients on Stove: Add evaporated milk, sugar, and marshmallows to a large saucepan and cook over medium heat. Stir constantly, being sure to scrape the sides and bottom. It should boil for around 10 minutes, but exact time and temperature will depend on your elevation. You can use a candy thermometer, but I love using the ice water test (just drop some of the hot mixture into a cup of ice water and feel it with your hand). It should come together in a soft ball, but not hard hard- that means it’s overcooked.
Combine: Pour hot mixture into the bowl with chocolate chips, using a hand mixer to mix it thoroughly, then pour into a prepared 9×13 baking dish. This step needs to be done quickly since fudge starts to set up immediately.
Swirl Peanut Butter: Pour peanut butter over hot fudge immediately after it is poured into the pan. With a butter knife, drag through the fudge and peanut butter in smooth motions back and forth to create a marbled look. Let fudge fully chill in the refrigerator. When you’re ready to cut, just pick the parchment paper up and move out of the pan. Cut into squares, or I prefer cutting into slabs and gifting them to friends and neighbors in these cute boxes. Check out my homemade food gifts post for more gift-worthy desserts and free tags.
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Chocolate Peanut Butter Fudge
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Equipment
- 9×13 glass baking dish
- Pot
- Candy Thermometer , optional
Ingredients
Chocolate Fudge:
- 1 cup butter
- 1 1/4 cups milk chocolate chips*
- 1 1/4 cups semi-sweet chocolate chips*
- 1 teaspoon vanilla extract
- 1 12-ounce can evaporated milk
- 4 cups granulated sugar
- 2 1/4 cups mini marshmallows
Peanut Butter Swirl:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup butter , melted
Instructions
- Prep Chocolate Chips: Add the butter, both types of chocolate chips, and vanilla to an extra-large mixing bowl. Set aside.1 cup butter, 1 ¼ cups milk chocolate chips*, 1 ¼ cups semi-sweet chocolate chips*, 1 teaspoon vanilla extract
- Line a 9×13” pan with parchment paper and set aside.
- Heat Ingredients: In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)1 12-ounce can evaporated milk, 4 cups granulated sugar, 2 ¼ cups mini marshmallows
- Boil for about 10 minutes*. The fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235 degrees F. Reduce candy temp 1 degree for every 1,000ft of elevation as temperature will vary depending on altitude).
- Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
- Peanut Butter Swirl: Combine peanut butter, powdered sugar, and melted butter until smooth. Pour over hot fudge and use a butter knife to draw lines down and back the pan, and side to side, to swirl/marble the peanut butter throughout.1 cup creamy peanut butter, 1 cup powdered sugar, ½ cup butter
- Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan.
- Cut into small squares, or I like to cut it into a few "bricks", wrap in plastic wrap and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.
Notes
Make Ahead and Freezing Instructions: Prepare peanut butter fudge as instructed and once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.
Adapted from our Chocolate Fudge recipe
Nutrition
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