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This Chocolate Peanut Butter Fudge is easy to make and incredibly creamy and delicious! Tastes like a Reese’s Peanut Butter Cup in fudge form.
This easy Chocolate Peanut Butter Fudge swirl is quite possibly heaven on earth. Think Reese’s Peanut Butter Cup in fudge form. At first glance, I know this looks like a complicated recipe but it is actually SUPER easy. This is a variation of our See’s Fudge Recipe. And much like that classic fudge recipe, this one can be made in less than 20 minutes. It’s a simple, foolproof, no-bake recipe that has a smooth, creamy texture, and a huge peanut butter and chocolate flavor that just melts in your mouth. This 7 ingredient fudge makes wonderful Christmas gifts or just a sweet treat for any occasion.
Ingredients for Chocolate Peanut Butter Fudge
This treat is really easy to make and even more fun to eat! Here’s all you need:
- 8 ounces of milk chocolate – I use two Hershey bars, broken into pieces.
- Semi-sweet chocolate chips – one bag, or 12 ounces. Dark chocolate chips should work fine, too. We don’t recommend milk chocolate chips as they may make the fudge too sweet.
- Peanut butter chips – 2 packages, 10-12 ounces each. I like the Reese’s brand.
- One stick of butter – divided.
- Marshmallow fluff (also known as Marshmallow Creme or Marshmallow Cream) – one 7-8 ounce jar, divided
- Sugar – regular granulated sugar. No substitutions.
- Evaporated milk – NOT sweetened condensed milk.
Update:
I have updated this recipe due to many comments about the difficulty in finding white chocolate bars. The original recipe called for an eight ounce white chocolate bar, but this is now substituted with an additional package of Reese’s Peanut Butter chips. You can still use the white chocolate bars if you can find them, but I’ve found that doubling up on the peanut butter chips gives this fudge a richer peanut butter flavor (no complaints here)! I have tested this substitute with success, and think you’re going to love it!
That Being Said… No (Additional) Substitutions Please
With this recipe, you really don’t want to substitute anything. Trust me, it is perfect the way it is. Some have tried substituting marshmallows for the marshmallow fluff and have been disappointed. Same with using creamy peanut butter instead of peanut butter chips. It won’t set up the same. If you want it to turn out right, it is worth following the recipe exactly (I know, I am not one to follow recipe instructions EXACTLY, but I do with this recipe. Always.)
Tips for this Fudge Recipe
- Stir and scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a heavy rubber scraper spatula to help you accomplish this. Make sure to scrape all the way down to the bottom of the bowl to incorporate every last bit of chocolate into the fudge mixture. Make sure your fudge is completely smooth before pouring it into the pan. You also want to stir until the sheen is gone. It will become thick and harder to stir, which is a good thing!
- Pan sizing – This recipe makes a lot of fudge so a 9×13 inch pan works great. A 8-inch square pan probably won’t be big enough to fit it all.
- Use parchment paper – For easy removal of the fudge from the pan, butter the baking dish, lay the parchment paper in, and then butter the wax paper. Avoid using aluminum foil. It rips easily and can stick to the fudge.
- Keep it cool – For this fudge recipe you will want to keep it in the refrigerator in an airtight container so it keeps its form. Keeping it at room temperature will make the fudge too soft and the texture won’t be right.
- Pour it in quickly then leave it alone – Pour the chocolate mixture into your prepared pan. Quickly smooth it into an even layer while it’s still hot. It will begin to set fast and it won’t look as smooth if you keep running your spatula over it. Also try not to bump your pan after it gets set. It will cause ripples in the fudge (I learned this the hard way). Try to quickly set it somewhere it won’t get bumped or moved until it has cooled enough to put in the fridge.
- Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
- Slice before serving – Again, be patient. For fresh, creamy fudge, cut it just before you serve it. Fudge tends to dry out over time. Cut it into 1-inch squares just before you eat it. If you must cut it earlier, be sure to keep the cut pieces in an airtight container or covered with plastic wrap.
Frequently Asked Questions
In a word… no. We have had readers try it and they say it doesn’t turn out right. I haven’t tried it before (if it ain’t broke…) but I can tell you it won’t be the same. We have had some say that they have melted marshmallows down or used a recipe to actually make marshmallow fluff but again, we haven’t tried this so we can’t tell you for sure that it will work. We like to keep things simple and always stick to this original recipe.
We don’t recommend using less sugar or using sugar substitutes for this recipe. It just won’t set up the way it is supposed to. If you are trying to cut back on sugar I suggest maybe just cutting yourself a smaller piece (if you have that kind of self control).
No, you don’t. If you follow the directions, a candy thermometer isn’t necessary. Please use a timer!
Read More: 33+Easy Dessert Ideas
More Fudge Recipes
Can’t get enough of this sweet stuff? Try our plain See’s Chocolate Fudge Recipe or any of these delectable fudge flavors:
- If you prefer mint over peanut butter in your fudge, see our Mint Chocolate Fudge Swirl Recipe.
- Or try the Marshmallow Rocky Road Fudge for a textured treat.
- Creamy Chocolate Coconut Fudge is rich and creamy with a hint of coconut
- Then there’s the German Chocolate Fudge for even more variety.
How to Make Chocolate Peanut Butter Fudge
Chocolate Peanut Butter Fudge
Ingredients
- 8 ounce milk chocolate bar such as Hershey Bar, broken into pieces
- 12 ounces semi-sweet chocolate chips
- 20 ounces peanut butter chips (2 – 10 ounce bags)
- 1/2 cup butter divided
- 7 ounces marshmallow fluff (marshmallow whip), divided
- 4 1/4 cups sugar
- 12 ounces evaporated milk
Instructions
- Prepare a greased 9×13 glass baking dish, set aside. In a large mixing bowl, put in the milk chocolate bar pieces, semi-sweet chocolate chips, 4 tablespoons butter, and half of the marshmallow fluff. No need to mix. Set aside.
- In a separate large mixing bowl, put in the peanut butter chips, 4 tablespoons butter and remaining marshmallow fluff. No need to mix, set aside.
- In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Quickly pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- The boiling mixture will melt the butter and chocolate. Stir each bowl until all chocolate and butter is melted and the texture is smooth.
- Scoop spoon fulls of each fudge (alternating about ¼ of each type) into the prepared baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design. Cover tightly and refrigerate until hardened (several hours or overnight).
- Keep refrigerated until ready to serve. Store cut up pieces of fudge in an airtight container in the refrigerator.
Video
Notes
Recipe tips
- To remove the block of fudge from the pan before cutting, line the pan with parchment paper or wax paper.
- Store fudge in the fridge for up to three weeks.
This is very close to my grandmothers recipe. I’ve been making it for years. However when you bring the sugar and evaporated milk to a boil, I’ve always stirred it constantly and then do the test in ice cold water to see if it’s at softball stage. All this part usually takes me a half an hour. How high do you keep yours set at? I don’t mind shortening cook time, I make a lot at the holidays.
This recipe is a different way of preparing fudge. You heat the sugar and evaporated milk just long enough so it melts the chocolate pieces. In traditional fudge recipes, like I am assuming the one you have, you heat most of the ingredients together until you reach a softball stage, which takes much longer. You don’t need to do that with this recipe. It is not as technical as traditional fudge yet you will get similar results!
A standard Hershey bar is 1.55oz; do I use multiple up to 8oz.?
You can do that but it is more expensive, I like to get the BIG bars that are 8 oz.
Hi – Can you not swirl this recipe, will it set up with the peanut butter fudge on top?
I haven’t tried it that way before so I can’t say for sure. If you try it, please let us know how it turnt out!
I love this recipe its so good.
Your list of ingredients call for Marshmallow fluff but the picture has a jar of marshmallow CRÈME and I know there’s a difference between the two when it comes to texture of the final product. Is it fluff or crème? I have both and just want to know which one to use. Thank you!
I would use fluff! You can use creme, but the original recipe is with fluff.
I love this fudge recipies! And the pie recipies!