Chocolate Peanut Butter Fudge

5 from 16 votes
85 Comments

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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.

Whole brick of Chocolate Peanut Butter Fudge with cut up pieces next to a plate of Chocolate Peanut Butter Fudge pieces.
Featured with this recipe
  1. Ingredients for this Chocolate Peanut Butter Fudge Recipe
  2. Update:
  3. That Being Said… No Substitutions Please
  4. Tips for this Fudge Recipe
  5. Frequently Asked Questions About Chocolate Peanut Butter Fudge
  6. More Fudge Recipes
  7. How to Make Chocolate Peanut Butter Fudge
  8. Chocolate Peanut Butter Fudge Recipe

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.

Reese's Peanut Butter Chips, butter, sugar, chocolate chips, Hershey's Bars, evaporated milk, and marshmallow creme for Fudge.


Ingredients for this Chocolate Peanut Butter Fudge Recipe

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:

We have updated this recipe due to many comments about the difficulty in finding white chocolate bars. The original recipe asked for an eight ounce white chocolate bar and we have substituted that for an additional package of Reese’s Peanut Butter chips. You can still use the white chocolate bars if you can find them. The double peanut butter chips give this fudge a richer peanut butter flavor. We have tested this substitute with success and it is one substitution we have found that works just fine.

That Being Said… No Substitutions Please

With this recipe, you really don’t want to substitute anything. Trust me, this 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.)

Chocolate Peanut Butter Fudge in cubes next to plate.

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 way down to the bottom of the bowl to incorporate it all into the fudge mixture. Make sure your fudge is completely smooth before pouring it in. 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.
Hand holding a piece of Hand holding piece of Chocolate Peanut Butter Fudge.

Frequently Asked Questions About Chocolate Peanut Butter Fudge

Is fudge better with condensed milk or evaporated milk?

It depends on the recipe of fudge you are using. The important thing to remember is that condensed milk and evaporated milk can’t be substituted for each other. Condensed milk, also known as sweetened condensed milk, contains a substantial amount of sugar. Evaporated milk is unsweetened. Follow the recipe and use the exact canned milk ingredient required.

Can I use Marshmallows instead of marshmallow fluff?

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.

This has a lot of sugar… is there a way to cut back?

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).

Do I need a candy thermometer for this recipe?

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

Glass dish with a Chocolate Peanut Butter Fudge swirl. Butter knife on the side.

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:

How to Make Chocolate Peanut Butter Fudge

Cut up cubes of Chocolate Peanut Butter Fudge.

Chocolate Peanut Butter Fudge

5 from 16 votes
This Chocolate Peanut Butter Fudge is so easy to make and incredibly creamy and delicious! Tastes like a Reese's Peanut butter cup in fudge form.
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 30

Video

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.
    Bowl of Chocolate chips, Hershey bars, marshmallow creme and butter for Fudge.
  • 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.
    Bowl of Peanut Butter chips, marshmallow creme and butter for Fudge.
  • In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
    Pot of sugar and evaporated milk mixture for Chocolate Peanut Butter Fudge.
  • 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.
    Bowl of Chocolate Fudge mixing with a wooden spoon for Chocolate Peanut Butter Fudge.
  • The boiling mixture will melt the butter and chocolate. Stir each bowl until all chocolate and butter is melted and the texture is smooth.
    Bowl of Peanut Butter Fudge and bowl of Chocolate Fudge.
  • Scoop spoon fulls of each fudge (alternating about ¼ of each type) into the prepared baking dish.
    Glass baking dish with dollops of Chocolate and Peanut Butter Fudge.
  • 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).
    Glass dish with a Chocolate Peanut Butter Fudge swirl. Butter knife on the side.
  • Keep refrigerated until ready to serve. Store cut up pieces of fudge in an airtight container in the refrigerator.
    Pieces of Chocolate Peanut Butter Fudge.

Notes

*We have updated this recipe due to many comments about the difficulty in finding white chocolate bars. The original recipe asked for an eight ounce white chocolate bar and we have substituted that for an additional package of Reese’s Peanut Butter chips. You can still use the white chocolate bar if you can find them. The double peanut butter chips give this fudge a richer peanut butter flavor. 

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.

Nutrition Information

Calories: 192kcalCarbohydrates: 39gProtein: 0.3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 38mgPotassium: 11mgFiber: 0.1gSugar: 38gVitamin A: 107IUVitamin C: 0.1mgCalcium: 10mgIron: 0.1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 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!

  2. Hi,
    I made this fudge exactly as written and was so excited to try it, but it ended up very very crumbly. What happened? Usually dry crumbly fudge is a result of overcooking.

    1. I’m sorry this didn’t turn out for you! We haven’t had a problem with it being crumbly before. Maybe it was cooked over too high heat?

  3. I’ve made this recipe twice and I’m not sure what is going wrong. I followed the directions as described and both the white fudge and chocolate fudge ended up being very thick after mixing with the evaporated milk mixture. It was so thick that it was difficult to blend the two fudges together. Any suggestions?

    1. It should be fairly thick- you should be able to swirl it right when you put it in the pan. If you wait too long before swirling it will be difficult to swirl. Has it already set up? Did it end up working out in the end?

    1. We haven’t tried that variation, so I can’t speak to how it would affect the taste or texture.

  4. I’m in the UK. What is 1 stick of butter in grams and what us a pkg please; if it means package what is the weight?
    Thanks

    1. 1 stick = 1/2 cup. for the packages in this recipe, they are 10-12 oz. per package. Hope this helps!

    1. The peanut butter chips and chocolate chips range from 10-12 oz. per package– either size is fine. Hope this helps!

  5. I’ve got a couple of questions, as I want this recipe to work for me. I have to say upfront that I am a former professional chef but pathologically incapable of following any recipe as is. The idea of adding such a highly processed ingredient such as marshmallow fluff is anathema to me. What if I were to substitute a Swiss or Italian meringue instead? I realize that you may not be familiar with either of these techniques, but would appreciate any feedback you have. Could you at least give me a ballpark estimate of how much meringue I would need to fluff up the recipe?

    1. Since meringue isn’t as thick as marshmallow whip, I would try a 1:1.5 ratio maybe.. but even then, I don’t know if it will set as well as the whip because the consistencies are different. I feel like the meringue would be absorbed too much. You can always experiment! Sorry I’m not much help on this! I know there are recipes online for homemade marshmallow whip, that may be a better way to go?

  6. 5 stars
    If I use chocolate chips, the “batter” for the fudge is lumpy. Does that mean that I should try to melt the chocolate chips before I add the evaporated milk?

    1. They should melt once you pour the hot milk in. You can try melting the chocolate chips over a double boiler first, but it isn’t necessary. Are you using marshmallows or marshmallow cream (fluff)?

    1. You can try it but the consistency may not match with the chocolate fudge. If you try it let us know how it turns out!

    1. It should yeild appx. 115 1″ squares when measured exactly. Probably closer to 100. It should make 13 rows of 9 squares but I usually cut them a little bigger.

    1. No, sorry, it is 1 jar that is 7-8 oz. That is the typical jar size of the fluff. Hope this helps!

  7. Just to be sure I understand, are you layering the two different chocolate mixtures alternately 3 times each, all in the same pan? Thank you. This sounds wonderful for my church’s Christmas bazaar, and I don’t want to mess up!

    1. That is correct. You can also pour the chocolate one it and then do globs of the peanut butter and THEN swirl. Either way works 🙂

    1. Yes, that should be fine, just make sure that you line with wax paper to avoid sticking 🙂 Hope this helps!

  8. 5 stars
    Loved this recipe!! My first time making fudge and I followed your directions step by step and it came out delicious! It was a huge hit with everyone!! Thank you :)!

    1. Thank you for taking the time to comment! So glad you enjoyed this recipe. I LOVE it with the peanut butter swirl 🙂

  9. Hello,
    I’m sorry but you don’t include the weight of the chocolate chips or peanut butter chips….that would be great!
    Thanks!
    Eileen

    1. Hi Eileen, a package of semi-sweet chocolate chips is 12 ounces (or 1 1/2 cups), and a package of peanut butter chips is 10 ounces (about 1 1/3 cups). Thanks for asking!

  10. I followed this recipe to a T. I don’t know what happened but it is soft and hard to cut because it is sticking to the knife. I am so upset and disappointed. It was way to expensive to just throw away. Ughhh. Does anyone know what happened. It does have a really good taste tho it’s just not the “fudge” I had in mind and definitely won’t be able to give as the gifts I was planning to.

  11. An 8 oz Hershey bars? Bakers chocolate bars, whether white or milk chocolate are 4 oz, so you are saying to use 2 whole bars OF EACH?

    1. Yes, you need 8 ounces of milk chocolate (Hersheys Bar) and 8 oz of white chocolate (Bakers white chocolate will work great). Thanks for asking!

    1. I would say it stays really well for about 5-7 days… maybe longer if you keep it really air-tight and in the fridge. It has a tendency to dry out if left uncovered for too long. It’s not that it will go rancid or anything– it will just get dry (and dry fudge is not my favorite).

  12. Used the white chocolate morsels and I was so disappointed in the outcome… recipe isn’t cheap to do so in crushed!!! 🙁

    1. I’m so sorry it didn’t turn out– you definitely want to use white chocolate candy bars– it is expensive but it makes it oh so good!

  13. Carolyn….I sure hope you didn’t throw away your “fudge” mixture! Can you just imagine how amazing it would be as a topping for ice cream….or cake….or pudding….or a graham cracker crust type of pie?!! YUM! Such a delicious mistake! HA!

  14. I made this for the first time today. I was so excited because it looked so good. But mine did not set up (get hard). And I had way more peanut butter/white chocolate mixture than just the chocolate. What did I do wrong? I followed the instructions with the exception of I could not find a white choc candy bar so I used white choc chips. But I saw a question where someone asked about that and the reply said the chips should be fine only maybe not as creamy. I hate that it did’t turn out since it calls for so many ingredients. But I will try it again some day. Can anyone offer information as to my problems iwht it?

    Thanks!

    1. It sounds like the white chocolate candy bar missing was the issue. The candy bars definitely set up best and have less of a grainy texture. It could have been that the chocolate fudge didn’t match the consistency of the PB fudge and for some reason it wouldn’t set up. Did you try refrigerating?

  15. I followed this recipe and found the proportions of chocolate/white chocolate/ peanut butter chips to be wrong. You need half the total amount you’ve called for here. 4oz of milk choc chips etc…

    1. If you use white chocolate morsels the consistency won’t turn out right… there have been several complaints from people who have tried and it ruined their batch 🙁

    1. You will be ok gifting it at room temp– it’s just that sometimes if you leave it in a warm room for too long they can get soft– my husband took them to his work a couple weeks ago and left them on a table for his co-workers all day and they were totally fine

  16. I’m in the uk…..i so want yo try this recipe but don’t know what peanut butter chips are. can anyone enlighten me…?

    1. They look like chocolate chips.. but they are made out of peanut butter. You can find them by the chocolate chips in your grocery store (hopefully you will have them in the U.K…)

        1. We haven’t used brown sugar for this recipe before… I really don’t think it would turn out quite the same but you could try! If you do it, come back and let us know how it turns out!

  17. I guess I am old fashioned, any ‘fudge’ recipe that calls for chocolate chips, marshmallow fluff, and a Hershey bar, is not real FUDGE. I make my fudge using the recipe on the can of Hershey cocoa. You use milk, butter, cocoa, sugar, vanilla and a pinch of salt, peanut butter and lots of love and patience. That is how real ‘fudge’ is made.

    1. This is a different type of fudge than old fashioned but its still fudge. I think its better, creamier, and not as sweet. Its the type I use and I sell it in my local area.

    2. I have made both “true” old fashioned as you describe and the kind with chocolate chips and marshmallow fluff and I absolutely prefer the marshmallow fluff fudge. My family and everyone I’ve made it for loves it. I love the texture and taste much better and I consider both to be “real” fudge. I’m excited to try this recipe!

    1. You can sure try it– haven’t done it with actual marshmallows before so if you try it, let us know how it turns out!

  18. Love peanut butter fudge but with chocolate ,hard to leave to cool without a sample bite ~ Thanks for sharing

    1. I found a plain white chocolate at the grocery store with the regular candy bars. I don’t remember what brand it was. Next time I go to the store I will double-check and include it here on the recipe. Any brand of white chocolate will work though!