Chocolate peanut butter lovers will go nuts over this super easy chocolate peanut butter fudge. With only ten minutes of prep time, you can make delicious homemade fudge whenever you want!
Chocolate Peanut Butter Fudge Recipe
I don't know about you, but I am a sucker for a good peanut butter cup. There's something so comforting about the classic combo of peanut butter and chocolate. So creating an easy chocolate peanut butter fudge recipe was a must.
We have fudge every year during the holiday season! I had made peanut butter fudge for years, but then I wanted to change it up and add chocolate into the mix.
But the best thing about this recipe is that is doesn't use sweetened condensed milk. That seems to be an ingredients that is so easily forgotten when I go grocery shopping for holiday baking ingredients! Now I don't have to remember it because this easy fudge recipe uses half and half instead.
This six ingredient fudge is now one of our favorite recipes during the holidays. So take a break from all the Christmas cookies (though I never tire of peppermint crinkle cookies) and dig into some delicious fudge instead!
Why You'll Love this Recipe
Who doesn't love fudge? And with this recipe being so quick and easy to make, you'll love fudge even more! You'll love this simple recipe because:
- It's a great make ahead recipe. If you are hosting Christmas dinner and making most of the food, you'll especially love the fact that this is one of those candy recipes that can be made ahead of time!
- Fudge is a great gift. It is easily shareable and can be split into many different servings. Wrap a few squares in some cellophane bags, tie them with ribbon and give them to friends and family.
- There are no weird ingredients in this easy chocolate fudge recipe. Just basic ingredients that you likely already have in your pantry and refrigerator.
For another festive Christmas cookie, try these Gingerbread Reindeer Cookies!
Satisfy your sweet tooth with this wonderful treat. Here is a list of everything you need to make this classic candy:
- half and half
- granulated sugar
- semi-sweet chocolate chips
- mini marshmallows
- peanut butter
Substitutions and Variations
Feel free to swap out the type of chocolate chips! You can use dark chocolate, milk chocolate and can even experiment with white chocolate chips.
Use salted or unsalted butter in this recipe, both will work. The salted butter will provide a bit of balance to the sweetness of the chocolate and peanut butter, but unsalted works just as well.
If you do not have half and half, you can use heavy cream. Whole milk may work too, your fudge just may not be as creamy.
Smooth peanut butter is my personal preference for this recipe. However, crunchy peanut butter can be used if you want some peanut pieces in your candy!
Feel free to add anything to the top of the fudge. Peanut butter chips, extra chocolate chips, crushed cookies, sprinkles, chunks of Reese's peanut butter cups, etc.
Allergic to peanut butter? Make this recipe with cashew butter, sunflower butter, or another peanut-free replacement!
How to Make Chocolate Peanut Butter Fudge
Follow these step-by-step instructions to make this creamy and flavorful traditional fudge:
Line an 8x8-inch square pan with parchment paper and then set it to the side to use later.
Then, in a medium saucepan melt butter over medium heat. Once melted, stir in the half and half and granulated sugar. Bring the initial fudge mixture to a boil, stirring it occasionally.
Remove from the heat, then stir in the chocolate chips and marshmallows. Pour the chocolate mixture into the previously prepared pan.
Start on the peanut butter layer by melting peanut butter in a microwave-safe bowl or small saucepan. Once it has thinned out and is smooth, pour the peanut butter mixture over the chocolate layer.
Place the baking dish of fudge mixture into the fridge and refrigerate for 2-3 hours until the fudge hardens.
Use a sharp knife to cut the creamy fudge into even squares and then serve!
How to Store Chocolate Peanut Butter Fudge
Place leftover fudge into an airtight container and store for 2-3 weeks. Use a piece of parchment paper in between layers or place each square of fudge in a paper cupcake liner in the container.
You can also freeze chocolate peanut butter fudge for up to 3 months.
Tips for Success
I want you to make the best fudge, so I've got a few tips for you to read over so you'll have the most success:
- Do not overheat you chocolate chips or it will seize. Add to the half and half mixture and heat until the chocolate chips are melted. Then immediately remove from heat and pour into the baking dish you prepared.
- Create a fun peanut butter swirl by dragging a butter knife or toothpick through the peanut butter layer.
- Make sure the fudge mixture is poured into an even layer so that it sets evenly and you don't have some squares of fudge that are super thick and others that are really thin.
If you have issues with your fudge becoming crumbly and dry you likely just overcooked the mixture. Make sure that you do not overheat the half and half, chocolate, or peanut butter and you should have perfect smooth and creamy fudge!
You can use wax paper as long as the mixture for your fudge is not too hot. Unlike parchment paper, wax paper is not meant to be used for high heat since it has a coating of wax on it. Parchment paper is better for use in recipes where what you are making will be a high temperature! I personally recommend using parchment paper when making this fudge, just to be safe.
More Chocolate Recipes
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- ½ cup butter
- ½ cup half and half
- 2 cups granulated sugar
- 12 ounces semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 ½ cups peanut butter
- Line an 8x8 baking pan with parchment paper and set aside.
- In a medium saucepan melt the butter then add the half & half and granulated sugar. Bring to a boil on medium heat, stirring occasionally.
- Remove from heat then stir in the chocolate chips and marshmallows. Pour into the baking dish
- Melt the peanut butter in the microwave or in a small saucepan then pour evenly over the chocolate mixture.
- Refrigerate for 2-3 hours until fudge hardens then serve.
- Store in an airtight container in the refrigerator for 2-3 weeks. Freeze for up to 3 months.
- When storing, place each piece in a cupcake liner so they don’t stick together.
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Nutrition Information:Yield: 36 Serving Size: 1 piece
Amount Per Serving: Calories: 187Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 77mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 3g