Chocolate Peanut Butter Fudge

Creamy and rich, this chocolate peanut butter fudge is simple to make. You only need three ingredients and most of the work is done in the microwave! You can’t go wrong combining these two classic flavors!

Making fudge is an annual ritual for me. I love having it on hand to share with friends who drop by. Also, it's so nice to package up in a festive box and have ready to give as gifts around the holidays. If you're a fan of both peanut butter fudge and chocolate fudge, then this recipe is for you!

Why This Recipe Works

This  recipe works for so many reasons:

• You can make fudge with only three ingredients,
• This peanut butter fudge can be made in the microwave,
• This is a no bake recipe. A simple recipe that takes only 10 minutes to make!

Ingredients You'll Need

Fudge comes in all kinds of flavors and this version highlights both chocolate and peanut butter. Condensed milk fudge is my favorite; not only is it delicious but the sweetened condensed milk is that special ingredient that gives this recipe its creamy texture and holds it together.

Adding additional ingredients is always an option and is a fun way to customize this recipe. I've added peanuts, almonds, shredded coconut, and pecans to this recipe and it was amazing! And if you like fruit in your fudge, try adding dried cherries and mangos. I also love the taste when I've added white chocolate or butterscotch chips. And I've been know to add in some leftover Halloween candy!

In this recipe, I've used smooth peanut butter, but you could also use a chunky version to add texture. Dark chocolate is also wonderful in this recipe but use any type of chocolate chips that you like!

Combining Peanut Butter and Chocolate

Chocolate and peanut butter are a classic combination. In this recipe, the chocolate is melted with half of the sweetened condensed milk. The peanut butter will be separately melted with the remaining condensed milk.

One of the ways you can build the fudge is in two distinct layers with a solid layer of one and then the other. Or, you can make one solid layer of chocolate, which is what I chose to do, and then add the peanut butter and swirl it in with a spatula. I like the bottom layer of chocolate because it sets a firm foundation and the creamy peanut butter layer sits beautifully on top.

You can also create swirls by adding scoops of the chocolate, then the peanut butter with either an ice cream scoop or a large spoon. This method is similar to how you might create swirls in a bundt cake. You'll want to alternate the flavors and then take a knife and go back and forth to mix them together.

And you can also melt the peanut butter and the chocolate together with all of the sweetened condensed milk to have one uniform layer that is a mixture of the two flavors. As you can see, making this fudge recipe is not only super easy but it's very versatile!

Using a Microwave to Make Fudge

Your microwave is a great tool to use with this fudge recipe. It cuts your prep time down to nearly nothing (honestly, less than 10 minutes start to finish and if you are in a hurry, you can make it in 5-6 minutes). Plan ahead, though, as this sweet deliciousness will need time in the refrigerator to set.

If you don't have a microwave, no problem! Just heat the ingredients in two small saucepans on the stovetop.

Step-by-Step Recipe Instructions

First, prepare a 8x8 pan with aluminum foil and spray the foil with cooking spray. In a medium bowl, melt the chocolate chips with ½ of the sweetened condensed milk in the microwave. Combine the peanut butter with the remaining sweetened condensed milk in a separate medium bowl and then microwave.

Layer the melted chocolate and melted peanut butter mixtures in the prepared pan. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. After it has chilled, cut it into squares and enjoy!

Expert Tips and FAQs

• Fudge slices best with a sharp chef's knife.
• Warm your knife first by running it under hot water. Dry the knife with a clean cloth and use it to slice through the cold fudge.
• Cold fudge slices more easily. Do not let the it come to room temperature before cutting.
• This easy fudge is ideal for the holidays! It's perfect to add to your dessert table at home or even nicer to make as gifts for teachers, friends, and family.
• It should be stored in an airtight container in the refrigerator. To ensure the fudge doesn't stick to each other, use a piece of wax or parchment paper to separate each piece. Fudge that is stored in the refrigerator will last between 2 to 3 weeks when its kept in an air-tight container.

Let’s make more fudge!

I make the most amazing baked goods and dessert recipes over at  A Baker’s House. My cookie butter fudge is always popular, especially around the holidays. Yes, cookie butter is a Trader Joe’s specialty, although I’ve noticed it in other stores and brands. Making cookie butter fudge follows this same easy microwave technique.

Chocolate fudge with dried cherries is a creative twist to brighten up your traditional, plain version. And although my oatmeal fudge bars are not a traditional fudge recipe, it is one of my most popular posts and I know you'll love it too! And speaking of desserts, my Pumpkin Gelato is another excellent sweet treat!

Did you find this blog post and these step-by-step instructions helpful? If you’ve tried this recipe then don’t forget to rate the recipe and let me know how it turned out in the comments below! I love hearing from you!

You can also sign up for my newsletter on my website here and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!

Chocolate Peanut Butter Fudge

Creamy and rich, this easy fudge recipe is simple to make. You only need three ingredients and most of the work is done in the microwave! You can’t go wrong combining these two classic flavors!

5 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Refrigerate Time: 4 hours

Total Time: 10 minutes

Servings: 36 squares

Calories: 77kcal

Author: Holly Baker

Ingredients

• ▢ 1 12 ounce bag semi-sweet chocolate chips
• ▢ 1 cup peanut butter
• ▢ 1 14 ounce can of sweetened condensed milk

Instructions

• Prepare an 8x8 inch pan with aluminum foil. Spray with cooking spray.
• In a microwave safe container, combine the peanut butter and half of the sweetened condensed milk. Microwave on half power for 2 minutes. Stir until smooth. Set aside.
• In a second microwave safe container, combine the chocolate chips and the remaining sweetened condensed milk. Stir until smooth.
• Pour the chocolate mixture into the prepared pan. Pour or scoop out the peanut butter mixture on top. Spread evenly. Take a knife, spray it with cooking spray, and then run it through the two layers to combine, creating swirls.
• Cover with plastic wrap and refrigerate for 3 to 4 hours.
• Cut the fudge into small squares to serve. Store in the refrigerator until ready to enjoy.

Notes

• Fudge slices best with a sharp chef's knife.
• Warm your knife first by running it under hot water. Dry the knife with a clean cloth and use it to slice through.
• Cold fudge slices more easily. Do not let the it come to room temperature before cutting.
• This recipe is ideal for the holidays! It's perfect to add to your dessert table at home or even nicer to make as gifts for teachers, friends, and family.
• It should be stored in an airtight container in the refrigerator. To ensure the fudge doesn't stick to each other, use a piece of wax or parchment paper to separate each piece. Fudge that is stored in the refrigerator will last between 2 to 3 weeks when its kept in an air-tight container.
• I used smooth peanut butter, but you could also use a chunky version to add texture.
• Dark chocolate would be wonderful, too! Use any type of chocolate chips that you’d like.

Nutrition

Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 46mg | Potassium: 87mg | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.2mg

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Update Notes: This post was originally published in November 2018, but was re-published with updated step-by-step instructions, pictures and tips in July 2020