Chocolate Peanut Butter Fudge Crunch
Indulge in the irresistible layers of flavor and texture with this Chocolate Peanut Butter Fudge Crunch recipe, a no-bake treat that combines rich chocolate, creamy peanut butter, and satisfying crunch in every bite. Featuring a luscious base of semi-sweet chocolate and unsalted butter, this decadent dessert is elevated with a peanut butter filling studded with crispy rice cereal and crushed graham crackers for an added layer of texture. With just 15 minutes of prep and minimal effort, this easy-to-make fudge is perfect for satisfying sweet tooth cravings or impressing guests at gatherings. Refrigerate to set and enjoy chilled or at room temperature for a creamy-meets-crunchy indulgence that will keep you coming back for more. This recipe makes 16 perfect squares, ideal for sharing—or not! Keywords: chocolate peanut butter fudge, no-bake fudge recipe, crunchy fudge dessert, sweet treat recipe.
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Recipe Information
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup peanut butter
- 4 tablespoons unsalted butter
- 1.5 cups powdered sugar
- 1 cup crushed graham crackers
- 2 cups crispy rice cereal
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, allowing some overhang for easy removal.
In a large microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 20-second intervals, stirring after each interval, until fully melted and smooth.
In a separate bowl, mix the peanut butter, powdered sugar, vanilla extract, and salt until well combined.
Fold the crushed graham crackers and crispy rice cereal into the peanut butter mixture until evenly distributed.
Spread half of the melted chocolate mixture evenly into the prepared baking dish, making a smooth base layer.
Gently press the peanut butter mixture on top of the chocolate layer, ensuring even distribution without compacting too much.
Pour the remaining melted chocolate over the peanut butter layer and spread evenly to cover the top.
Refrigerate for at least 2 hours, or until fully set. Once firm, lift the fudge out of the dish using the parchment overhang and cut into 16 squares or desired portions.
Store in an airtight container in the refrigerator for up to a week. Serve chilled or at room temperature for optimal texture.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 27.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 11 mg | 1% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
