Chocolate Peanut Butter Fudge — Rich and decadent chocolate fudge adorned with peanut butter swirls! Made in the microwave with just SIX ingredients, there’s no boiling or candy thermometers involved in this FAST and EASY recipe for PERFECT fudge every time! Make it in advance, it keeps for weeks, and it’s great for gifting and holiday entertaining!
Table of Contents
- Chocolate Peanut Butter Fudge Recipe
- Ingredients for Chocolate Peanut Butter Fudge
- How to Make Chocolate Peanut Butter Fudge in the Microwave
- Recipe FAQs
- Should Fudge Be Refrigerated?
- Tips for the Best Chocolate Peanut Butter Fudge
- More Easy Fudge Recipes:
- Microwave Chocolate Peanut Butter Fudge Recipe
Chocolate Peanut Butter Fudge Recipe
‘Tis the season for fudge and all things rich, decadent, and chocolaty!
I can think of nothing better than a fast, easy, no-bake recipe for perfect fudge that’s adorned with creamy peanut butter swirls.
This holiday fudge recipe is actually a spinoff of my popular Foolproof Chocolate Fudge recipe which readers have been loving for years now.
But this time around I added peanut butter to take the decadence level up a notch. After all, chocolate and peanut butter are perfect companions!
What you’re left with is chocolate and peanut butter fudge that’s perfectly smooth in texture, sweet in taste, yet a tiny bit salty from the peanut butter, and practically effortless in the workload factor!
This fudge doesn’t need to be boiled nor cooked, there are no candy thermometers involved, it’s literally made in the microwave, and there’s less than 15 minutes of active work time which is music to my ears during the holiday season.
If you’re wondering what to bring as a hostess gift, or add as your cookie exchange contribution, look no further than this easy chocolate peanut butter fudge recipe.
It keeps for weeks at room temp or longer in the fridge, making it an excellent make-ahead dessert recipe.
Ingredients for Chocolate Peanut Butter Fudge
For this peanut butter and chocolate fudge, you only need 6 very common fridge and pantry ingredients. Truly doesn’t get easier than this so take out the following:
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Unsalted butter
- Creamy peanut butter
- Confectioners’ sugar
- Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chocolate Peanut Butter Fudge in the Microwave
Making microwave chocolate peanut butter fudge is a cinch! Follow my basic and straightforward steps and you’ll be enjoying this easy fudge in no time!
Step 1: Line an pan with parchment or foil, spray with cooking spray, and set aside.
Step 2: In a microwave-safe bowl, add the chocolate chips, sweetened condensed milk, part of the butter, and heat until you can stir the chocolate chips smooth.
Step 3: Turn the melted chocolate mixture out into the prepared pan.
Step 4: Now melt the remaining butter, and then stir in the peanut butter, confectioners’ sugar, and vanilla.
Step 5: Spoon the peanut butter mixture in large dollops over the chocolate in the prepared pan.
Step 6: Use a knife to make swirls with the peanut butter.
Step 7: Place the pan in the fridge to set for 2 hours before slicing and serving!
I know there are lots of types of peanut butter on the marker from good ‘ole fashioned types like Jif and Skippy to super organic varieties.
For this chocolate peanut butter fudge recipe:
-I strongly recommend using peanut butter like Jif or Skippy which are classic no-stir peanut butters that do not separate.
-I haven’t tried the Jif Naturals or Skippy Naturals in this recipes so I can’t speak to results.
-Peanut butter that separates into solids + oil isn’t advisable.
-I like smooth peanut butter but you can use crunchy.
-Stick with full-fat and full sugar options for best results.
Sifting is a pain, but worth the extra minute to ensure that when you add it to the peanut butter, that you’re not battling and struggling with little lumps of sugar that are tricky to incorporate. Therefore, sift if in doubt. And definitely sift if your confectioners’ sugar is lumpy – some bags are just lumpier than others.
To slice this fudge neatly, I simply lift the entire batch out of the baking pan because I always line my pan with either aluminum foil or parchment paper. From there, I can cut it with a large knife.
I never try to slice in the pan because not only do (sharp) knives destroy pans, but I can’t get the same clean cuts.
Running your knife under hot water is another trick for easier slicing if you don’t have the sharpest of all knives. Dry it first, then slice. The heat from the hot water will help the knife pierce more easily through the Christmas fudge.
Should Fudge Be Refrigerated?
Not necessarily! This holiday fudge recipe keeps for weeks at room temperature!
If you want to refrigerate it because you prefer chilled fudge or you live in a warmer climate and have a warm kitchen, you can store it airtight in the fridge for up to 3 months.
Can the Fudge Be Frozen?
You can also freeze it, however I don’t find that necessary since it keeps for so long either at room temp or in the refrigerator.
This is also why chocolate fudge with peanut butter makes for an excellent cookie or candy exchange contribution. It can be made weeks in advance and stay nice and fresh.
Being able to set something out on your holiday dessert table for entertaining needs that you were able to make far in advance is always a great feeling!
Fudge is also great for gifting. I mean who doesn’t love a a homemade gift with chocolate and peanut butter.
Tips for the Best Chocolate Peanut Butter Fudge
For the best chocolate chocolate peanut butter fudge, I have a few final tips and tricks to ensure this easy fudge recipe will go on your annual holiday baking list!
Sweetened Condensed Milk – It’s imperative that you buy sweetened condensed milk and NOT evaporated milk. They’re two totally different products, and evaporated milk would result in very runny fudge.
Peanut Butter – As I already mentioned, use old-fashioned, no-stir, creamy (or crunchy) peanut butter for best results. Anything that separates isn’t advised for baking purposes.
Peanut Butter Swirls – The peanut butter layer will be thick and will need to be dropped by tablespoon over the chocolate. Then use a knife to swirl it into the chocolate layer but avoid over swirling. Less is more when it comes to swirling in any baking project.
Pin This Recipe
- 3 cups semi sweet chocolate chips
- one 14-ounce can sweetened condensed milk
- 1/4 cup + 2 tablespoons unsalted butter, diced into pieces; divided
- 1/2 cup no-stir peanut butter (I prefer creamy but you can use crunchy)
- 3/4 cup confectioners' sugar, sifted if yours is lumpy
- 1/2 teaspoon vanilla extract
- Line an 8×8-inch pan with nonstick foil or parchment for easier cleanup, leaving a 2-inch sling or overhang on the sides for easier slicing later on; set aside. Spray the foil with nonstick cooking spray if desired.
- To a large, microwave-safe bowl, add the chocolate chips, sweetened condensed milk, 1/4 cup butter, and heat on high power to melt, about 2 1/2 minutes but all microwaves vary in intensity. Stop to check and stir after 2 minutes and heat from there in 15 to 30-second intervals, if necessary, until the mixture can be stirred smooth. Tip - Do NOT overheat the chocolate because it will turn powdery, scorch or burn, and you'll have to start over.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
- To a large, microwave-safe bowl (the same one you already used is fine, just wipe it clean with a paper towel), add the remaining 2 tablespoons butter and heat to melt, about 30 to 60 seconds.
- Add the peanut butter (I like Jif or Skippy), confectioners's sugar, vanilla, and stir to combine. Note - The mixture will be thick, this is normal.
- Drop the peanut butter mixture over the fudge in tablespoon-sized "blobs" or dollops evenly spaced over the surface.
- Using a small knife, make swirls and spread the peanut butter mixture around the surface. However, don't over-swirl or overmix. You can gently push the peanut butter into the chocolate a bit, but I don't push it very far down as I like it to remain more superficial.
- Place on the counter to cool and set up fully, about 4 hours. Or, If you are in a hurry, you can place the pan in the fridge for about 2 hours to expedite.
- Allow the fudge to come to room temp if you chilled it in the fridge, remove the foil or parchment from the pan using the sling you made, and set the slab of fudge on a cutting board.
- Using a sharp knife (Tip - run your knife under very hot water, and then dry it, if your knife isn't very sharp; the carryover heat will help pierce through the chocolate), slice the fudge as desired. Fudge will keep airtight at room temp for many weeks (up to about 1 month), in the fridge for up to 3 months, or in the freezer for even longer.
Adapted from my Easiest Foolproof Fudge recipe
Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 56mgCarbohydrates: 31gFiber: 2gSugar: 28gProtein: 4g
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