Chocolate Peanut Butter Marsh Fudge
Indulge in the ultimate sweet treat with this Chocolate Peanut Butter Marsh Fudge, a blissful combination of rich semi-sweet chocolate, creamy peanut butter, and fluffy mini marshmallows. This no-bake fudge recipe comes together in just 15 minutes of prep and cook time, making it a quick and easy dessert that's perfect for any occasion. The smooth, melt-in-your-mouth texture is elevated with hints of vanilla and a touch of salt, balancing the sweetness beautifully. Topped with a layer of marshmallows for added fun and texture, this fudge is as visually appealing as it is delicious. Whether you're preparing a holiday dessert platter, a party snack, or simply treating yourself, this irresistible chocolate peanut butter fudge will be a crowd-pleaser every time. Perfect for homemade gifting or simple snacking, this recipe is a must-try for fudge lovers!
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Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 1 can Sweetened condensed milk
- 1 cup Peanut butter
- 1.5 cups Mini marshmallows
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper with butter or non-stick cooking spray.
In a medium saucepan set over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, peanut butter, and butter.
Stir constantly with a heat-proof spatula until the mixture is smooth and fully melted. Be careful not to let it burn.
Once melted and fully combined, remove the pan from heat and stir in the vanilla extract and salt.
Gently fold in 1 cup of the mini marshmallows, ensuring they are evenly distributed throughout the mixture.
Pour the mixture into the prepared pan, spreading it out evenly with a spatula.
Sprinkle the remaining 0.5 cup of mini marshmallows over the top of the fudge and lightly press them into the surface.
Allow the fudge to cool at room temperature for about 1–2 hours, or refrigerate for 30–45 minutes until it is firm.
Once set, lift the fudge out of the pan using the parchment paper overhang, and cut it into 16 squares or desired serving sizes.
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Serve and enjoy!
Nutrition Facts
Calories |
4878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.8 g | 360% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 33.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 569.3 g | 207% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 472.7 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1260 mg | 97% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2916 mg | 62% | |
*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.
