Chocolate- Peanut Butter Fudge

Yield: 30 to 40 pieces of fudge

Prep Time: 25 min

Cook Time: 10 min

Chocolate- Peanut Butter Fudge

This is an incredibly creamy, wonderful fudge. The two flavors in one bite is a nice surprise.

Ingredients:

1 cup peanut butter chips
1 cup bittersweet chocolate chips
2 1/4 cups granulated white sugar
One (7 ounce) jar marshmallow creme
1 (5 ounce) can evaporated whole milk
1/4 cup butter
1 teaspoon vanilla extract

Directions:

1. Line an 8" X 8" pan with foil and spray lightly with nonstick spray

2. In 2 separate heat-safe medium bowls, place 1 cup peanut butter chips in one and chocolate chips in the other

3. In a 3 quart sauce pan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and continue to stir for 5 minutes. Remove from heat and quickly stir in vanilla.

4. Quickly stir one-half of the hot mixture into peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly pour into prepared pan. Stir the chocolate chip mixture until fully melted and carefully spread over top of peanut butter layer.

5. Let sit at room temperature until completely cool (or refrigerate). Cut into small squares.

Source: RecipeGirl.com (Adapted slightly from Culinary in the Country)

42 Responses to “Chocolate- Peanut Butter Fudge”

  1. postedDec 16, 2010 2:22 PM
    The Fromagette

    Mmm… gorgeous + festive!!

  2. postedDec 16, 2010 7:40 PM

    I always wanted to make this but couldn’t quite get it, thanks for sharing. Peanut Butter and Chocolate, my favorite!

  3. postedDec 17, 2010 11:04 AM

    Love the two together and it looks pretty simple, thanks for the recipe.

  4. postedDec 19, 2010 7:02 AM

    Oh, not the chocolate-peanut butter combination again!!! I can not say NO to something like these! I bet they taste heavenly!!!

  5. postedDec 21, 2010 5:47 AM
    Blair

    I made this a few days ago…mmm SO good. The peanut butter came out much better than I had thought. Thanks for this wonderful recipe!

  6. postedOct 24, 2011 2:25 PM
    Rosie

    Hi, this looks AMAZING. One question though, since my boyfriend is diabetic, I like to use as little sugar as possible. Is there anyway I could reduce the amount of sugar without compromising the whole thing? Any suggestions would be greatly appreciate! Look forward to making it!

    • October 24th, 2011 @ 6:57 PM

      I wouldn’t mess with the sugar amounts. If you’re looking for a lower sugar fudge recipe, you’d do better finding one that is meant to have a lower sugar content. Good luck!

  7. postedNov 12, 2011 7:52 AM
    Jamie

    Was wondering…it wouldn’t compromise the recipe too much if I just mixed it all together instead of layering, would it? just the look?

    • November 12th, 2011 @ 7:35 PM

      I’m not sure… since I didn’t prepare it that way.

  8. postedDec 1, 2011 1:00 PM
    Rachel

    Oh no! I must’ve done something wrong with this recipe, because the fudge came out dry and crumbly. any suggestions?

    • December 1st, 2011 @ 7:11 PM

      Sounds like it cooked for too long.. or too high heat?

  9. postedDec 9, 2011 12:55 AM
    Caro

    Do you know what one half of the hot mixture measures out to be by any chance?

    • December 9th, 2011 @ 6:35 AM

      No, but you can just eyeball it.

  10. postedJan 19, 2012 7:32 AM
    sarah ross

    Is there anything I can use instead of the marshmallow creme? I don’t eat gelatin.

    • January 20th, 2012 @ 7:58 PM

      Not sure about that…

  11. postedMar 8, 2012 6:07 PM
    Jessica white

    Yay to finding this recipe thru pinterest! :) After the fudge is cooled does it need to be kept refrigerated or can it just be stored in an air tight container? Thanks!

    • March 8th, 2012 @ 9:31 PM

      A covered container is just fine :)

  12. postedDec 9, 2012 1:29 PM

    Me and my mom made these a couple weeks ago. They were amazing! Chocolate and peanut butter is my favorite combination. Event though it says let sit at room temperature, try one when they are warm. They are delicious!

  13. postedDec 13, 2012 5:02 AM
    Barbara Sanner

    How long will this last refridgerated or can it be frozen?

    • December 13th, 2012 @ 9:26 PM

      I have frozen it during the holidays. If frozen for too long, it gets a little dried out, so be sure to wrap it well and keep it in a sealed container.

  14. postedDec 16, 2012 8:53 AM
    Jenna W

    I absolutely love peanut butter fudge! I made this recipe and it wouldn’t set. It tasted great, but it was too soft. Do I need to boil it longer? Not as long? Help, I don’t know what I did wrong!

    • December 16th, 2012 @ 8:34 PM

      Hi Jenna, Fudge can be tricky. Problems with it usually have something to do with temperature not being quite right.

  15. postedNov 29, 2013 12:38 AM
    Crystal

    Made this twice. The first time I followed the recipe exactly and it was dry and crumbly. The second time I used a thermometer and followed the temp guide on the marshmallow container. I think it cooked too hot or too long the first time but the second time it was amazing. Got rave reviews from my husband’s work. Thanks!

    • December 1st, 2013 @ 7:46 PM

      Glad it turned out- problems that surface usually have something to do w/ temperature.

  16. postedDec 16, 2013 6:43 PM
    Jennifer

    I am eager to try this, but I do NOT have bitter sweet chocolate…would another chocolate due, such as milk choc, semi sweet choc.
    seems like I have them all but BITTER SWEET! LOL!
    Thank you for your help!
    Jen

    • December 18th, 2013 @ 11:28 AM

      You’ll have to try and see!

  17. postedDec 17, 2013 7:21 AM
    Diane

    This was a hit in my house & with friends! I went to a cookie swap & this is what I brought. It was pretty easy & came out very delicious! Hard to just have a bite.

  18. postedDec 18, 2013 12:12 PM
    Jennifer

    Thanks figured it out, thanks to fb friends, yes you can use semi sweet chocolate instead of bitter sweet.

  19. postedDec 22, 2013 1:36 PM
    Jamie

    I made this today but it seems like it’s taking forever to harden…..how long does it usually takE?

    • December 24th, 2013 @ 6:26 AM

      I usually stick fudge in the fridge to harden. How did it turn out?

  20. postedJan 3, 2014 8:06 PM
    Loan phan

    It was delicious! Easy recipe to follow.

  21. postedJan 7, 2014 8:35 PM
    TARYN

    Hello, can you tell me the boiling time for a double recipe? Thanks

    • January 9th, 2014 @ 8:18 AM

      I wouldn’t try to double the recipe- candy making is too fickle for that.

  22. postedMar 1, 2014 12:58 AM
    angela Hunter

    Hi Lori these look fab.. just quickie i live in UK and have never heard of or seen peanut butter chips..where can i buy or what can i use instead..many thanks..Angela..

    • March 3rd, 2014 @ 6:20 AM

      I’m not entirely sure what you would use in its place.

  23. postedMar 19, 2014 10:23 AM
    Chris

    This fudge is fantastic. My 12 y/o daughter and I have made it a couple of times now and it gets rave reviews from everyone. This consistency is perfect – creamy and smooth. I have purchased and eaten a lot of fudge over the years and this one is as good as any of them. We’ll be making more this weekend for a bake sale in support of the troops overseas. Should sell out quickly.

    • March 20th, 2014 @ 8:54 PM

      Nice to hear!

  24. postedNov 15, 2014 6:36 PM
    Taylor

    I exchanged regular peanut butter for the chips(which came out to be 5/8 cups gram for gram), and they came out flawlessly. My dad loves PB/chocolate, but is picky on his fudge if it isn’t grandma’s recipe, but he couldn’t get enough of this! LOVE this recipe.

  25. postedDec 16, 2014 2:28 PM
    Jen

    Just made this, wish it would have worked since I have been looking for a good chocolate and peanut butter fudge.

    Here’s my problem. When it says to pour the hot mix 1/2 over choc and 1/2 over peanut butter chips then stir peanut butter mix then add to pan….that’s fine, it’s when you get to the stirring of the choc mix. The choc mix seized up and was ruined.

    • December 21st, 2014 @ 6:52 AM

      Seizing problems usually have something to do with the temperature being off. Fudge can be tricky- sorry you had trouble!

  26. postedDec 22, 2014 9:50 AM
    donna

    this was always a favorite.

  27. postedDec 23, 2014 11:33 PM
    Lisa

    Made recepie as directed , but was too soft! How to make creamer where it will cut?

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