Go Back
–+ servings
Cut up cubes of Chocolate Peanut Butter Fudge.
Print Recipe
5 from 16 votes

Chocolate Peanut Butter Fudge

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 Time10 minutes
Cook Time10 minutes
Cooling time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Fudge
Servings: 30
Calories: 192kcal
Author: Erica Walker

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 9x13 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 1/4 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.

Video

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

Calories: 192kcal | Carbohydrates: 39g | Protein: 0.3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 38mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 38g | Vitamin A: 107IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg