This recipe for chocolate peanut butter fudge is a layered treat made with two types of fudge and topped with peanut butter cups. It’s an easy dessert that’s perfect for parties and gift giving!
If you’re a peanut butter cup fan, you’ll adore this peanut butter chocolate fudge! It looks so impressive with all the layers but is actually quite easy to make. I serve it for Christmas along with other dessert recipes such as Oreo brownies, red velvet cookies, snowball cookies and peanut butter blossoms.
Chocolate and peanut butter is a classic combination that just can’t be beat. When you put those flavors into fudge form, it’s even more delicious! This chocolate peanut butter fudge is simple to make and will satisfy even the biggest chocolate craving.
Table of Contents
Chocolate Peanut Butter Fudge Ingredients
To make this recipe, you will need semisweet chocolate chips, sweetened condensed milk, butter, creamy peanut butter, vanilla extract, powdered sugar and mini peanut butter cups.
How Do You Make Chocolate Peanut Butter Fudge?
Line a baking dish with aluminum foil or parchment paper and coat the foil with cooking spray. Start by placing chocolate chips, sweetened condensed milk and butter in a large bowl. Microwave the mixture, then stir it until it is smooth. Pour the chocolate mixture into the prepared pan. Immediately make the peanut butter layer by melting together peanut butter, vanilla and butter in the microwave. Whisk in the powdered sugar. Pour the peanut butter layer over the chocolate layer. Quickly press the peanut butter cups into the peanut butter fudge layer, then chill until firm. Use the foil to lift the fudge out of the pan, then cut into small squares and serve.
Tips For The Perfect Fudge
- It is very important to make sure you layer the fudge while everything is still warm. If you try to layer peanut butter fudge onto cool chocolate fudge it may not stick. Have all your ingredients measured out and ready to go so you can work quickly.
- This recipe works best with creamy peanut butter; do not use natural peanut butter.
- Use a good quality brand of chocolate chips for the best flavor. I recommend Guittard and Ghirardelli.
- This fudge is very rich, so a little goes a long way! You can cut the squares small and still have a satisfying treat.
Fudge will stay fresh in the refrigerator in an airtight container for up to one week. You can also freeze fudge for 2 months.
Chocolate bars and chocolate fudge have similar flavors, but the difference is in the texture and the ingredient list. Fudge is softer, sweeter, and always contains ingredients like butter or sweetened condensed milk. Chocolate bars do not contain butter or condensed milk and are firm in texture.
Fudge is typically made with chocolate, butter and a sweetening agent. This particular recipe calls for sweetened condensed milk. Many fudge recipes also call for other ingredients such as marshmallow fluff, nuts, milk, or vanilla extract.
This fudge is delicious as-is, but you can easily customize the ingredients to suit your tastes.
- Peanut Butter: You can also make this recipe with cookie butter or almond butter. If you choose to go this route, omit the peanut butter cups on top and instead try using chopped almonds or crushed biscoff cookies.
- Chocolate: I use semisweet chocolate, but the bottom layer of fudge will also work with white chocolate or milk chocolate.
- Toppings: Try topping your fudge with other items to add more textures such as chocolate sprinkles, chopped peanuts or crushed peanut butter candy such as butterfinger.
I make this chocolate peanut butter fudge every year for the holidays, it’s a family tradition! It always gets rave reviews from friends and family.
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Chocolate Peanut Butter Fudge
For the chocolate layer
- 2 cups semisweet chocolate chips do not use Nestle Toll House, they do not melt well
- 14 ounce can sweetened condensed milk
- 1 tablespoon butter
- Cooking spray
For the peanut butter layer
- 1 cup butter cut into slices
- 1 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 1 cup miniature peanut butter cups quartered
- Coat an 9 inch square pan with cooking spray and line the pan with foil, leaving a 2 inch overhang on the sides. Coat the foil with cooking spray.
For the chocolate layer
- Place the chocolate chips, butter and sweetened condensed milk in a microwave safe bowl.
- Heat for 60 seconds, then stir and heat for an additional 30 seconds or until melted. Stir until smooth.
- Use an offset spatula to firmly press the chocolate fudge into an even layer in the bottom of the pan. Immediately prepare the peanut butter layer to put over the warm chocolate layer.
For the peanut butter layer
- Place the peanut butter, butter and vanilla in a large microwave safe bowl. Heat in 45 second increments until melted.
- Stir until smooth, then gradually add the powdered sugar to the peanut butter mixture while whisking constantly.
- Immediately pour the peanut butter mixture over the chocolate layer. Quickly press the peanut butter cups into the top of the peanut butter layer.
- Chill until firm, then use the foil to lift the fudge out of the pan and cut into 36 squares.
- It’s important to put the two layers together when both types of fudge are warm so that they will stick together and come out as one piece when you cut the fudge. If you put warm peanut butter fudge onto cool chocolate fudge the layers may not stick together when you go to cut them.