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Chocolate-Peanut Butter Fudge Recipe

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4.3 from 73 reviews

This rich and creamy Chocolate-Peanut Butter Fudge is a decadent no-bake treat combining smooth peanut butter and silky semisweet chocolate. Swirled together for a beautiful marbled effect and garnished with chopped peanuts, this fudge sets in the refrigerator and is perfect for satisfying your sweet tooth in bite-sized squares.

Ingredients

Fudge Ingredients

  • 1 cup creamy peanut butter
  • 1 can sweetened condensed milk (14 ounces, divided in half)
  • 1 bag semisweet chocolate chips (12 ounces)
  • 1/2 teaspoon vanilla extract
  • 1 pinch kosher salt
  • Chopped peanuts (optional, for garnish)

Instructions

  1. Prepare pan: Line an 8x8-inch pan with parchment paper or foil, ensuring there is an overhang on two sides to make removal easier later. Lightly coat the lining with cooking spray or butter to prevent sticking.
  2. Melt peanut butter mixture: In a medium microwave-safe bowl, combine the peanut butter and half of the sweetened condensed milk. Microwave the mixture on high in 30-second intervals, stirring between each, until smooth and slightly thickened, about 60 to 90 seconds total. Set aside.
  3. Melt chocolate mixture: In a separate microwave-safe bowl, combine the chocolate chips, vanilla extract, kosher salt, and the remaining half of the sweetened condensed milk. Microwave in 30-second increments on high, stirring after each, until the chocolate is just melted and the mixture is silky smooth, around 60 to 90 seconds total. If small chocolate chips remain, let stand for 1-2 minutes and stir again until fully melted.
  4. Swirl mixtures: Pour the chocolate mixture into the prepared pan and spread it evenly. Spoon dollops of the peanut butter mixture over the chocolate layer. Using a butter knife or skewer lightly sprayed with cooking spray, gently swirl the two mixtures together to create a marbled effect without fully blending them. If desired, sprinkle chopped peanuts evenly over the surface and press lightly so they adhere.
  5. Refrigerate fudge: Cover the pan tightly and refrigerate for 3 to 4 hours, or until the fudge is firm and set.
  6. Cut and serve: Use the parchment or foil overhang to lift the fudge out of the pan. Transfer it to a cutting board and cut into small squares. Serve chilled or at a cool room temperature for best texture and flavor.

Notes

  • Use creamy peanut butter for a smooth texture; chunky peanut butter can alter the consistency.
  • For easier swirling, lightly coat your knife or skewer with cooking spray to prevent sticking.
  • This fudge should be stored in the refrigerator and is best consumed within one week.
  • Feel free to add a pinch of sea salt on top before chilling for an added salty contrast.
  • If you prefer a firmer fudge, let it chill overnight.

Find it online: https://recipethrive.com/chocolate-peanut-butter-fudge-recipe/