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5 from 3 votes

Chocolate Peanut Butter Fudge

This easy chocolate peanut butter fudge recipe has a peanut butter swirl, and topped with peanut butter cups. Made on the stovetop and takes minutes to mix up!
Prep Time10 minutes
Cook Time5 minutes
Chilling Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 295kcal

Ingredients

For the peanut butter layer

  • 1/4 cup (67 g) peanut butter
  • 1/2 cup (60 g) powdered sugar
  • 1/4 cup (1/2 stick, 4 Tbs., 57 g) unsalted butter melted
  • 1/2 teaspoon vanilla extract

For the chocolate fudge layer

  • 3 cups (355 g, 18 ounces) semi-sweet chocolate chips
  • 14 ounces sweetened condensed milk
  • 3 tablespoons (42 g) unsalted butter
  • teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 1/2 cup chopped peanut butter cups

Instructions

  • Prepare pan. Line an 8-inch square pan with parchment paper, tin foil, or wax paper and set aside. I like to leave an overhang so I can easily lift the fudge out and cut it into squares.
  • Make the peanut butter swirl. In a medium bowl, stir together the peanut butter, powdered sugar, melted butter and vanilla extract until smooth.
  • Make chocolate fudge layer. In a medium saucepan, set over medium-low heat, combine the chocolate chips, butter and condensed milk, and salt together. Stir until melted and smooth. Remove from the heat and stir in the vanilla extract.
  • Prepare fudge. Spread the chocolate fudge into the prepared pan. Dollop the peanut butter mixture on top. Swirl with the tip of a knife. Sprinkle on chopped peanut butter cups.
  • Chill fudge. Cover pan with plastic wrap and refrigerate for 2 hours or until firm. Remove the fudge from the pan, lifting out the paper, and then cut into squares and serve.

Notes

  • Storage: You can store the fudge will last in a covered container, at room temperature for up to 2 weeks, or in the fridge for up to 3 weeks.
  • Freezing: You can freeze the fudge for up to 3 months, in a covered container. Thaw at room temperature.
  • Peanut butter: I used a creamy peanut butter for this recipe. You could use a chunky peanut butter, but you may find it harder to swirl. I tried with a natural peanut butter you have to stir first and found it was too oily for the peanut butter mixture to swirl on top.
  • Chocolate: I used semi-sweet chocolate chips, but baking chocolate bars chopped up or dark chocolate chips will also work. You could use milk chocolate chips, but your fudge will be on the sweeter side.
  • Butter: If you only have salted butter, omit the salt in the recipe. 
  • Peanut butter cups:  Chop up some Reese's cups and sprinkle on top once the fudge is spread into the pan. If you want even more peanut butter flavor, you could stir extra cups into the chocolate mixture. Or try swapping with peanut butter chips or chopped, salted peanuts instead!

Nutrition

Calories: 295kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 53mg | Potassium: 285mg | Fiber: 3g | Sugar: 26g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg