Peanut Butter Chocolate Fudge
Indulge in the decadence of homemade Peanut Butter Chocolate Fudge, a rich and creamy treat that marries two of the most beloved flavors—chocolate and peanut butter. This no-bake recipe comes together in just 10 minutes of prep time, combining semi-sweet chocolate chips, sweetened condensed milk, and creamy peanut butter to create the perfect balance of sweetness and melt-in-your-mouth texture. A touch of vanilla and a pinch of salt elevate the flavor profile, while optional chopped peanuts add a satisfying crunch. Ideal for gifting, holiday platters, or a quick dessert craving, this fudge sets beautifully in the fridge and slices into 16 delightful squares of pure bliss. Whether you're a seasoned fudge enthusiast or a beginner in candy-making, this easy recipe guarantees impressive results every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 1 can Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 cup Creamy peanut butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cup Chopped peanuts (optional, for topping)
Instructions
Line an 8x8-inch baking dish with parchment paper, ensuring the paper hangs over the edges for easy removal later. Lightly grease the paper with butter or non-stick spray.
In a medium-sized saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter.
Place the saucepan over low heat and stir continuously until the mixture is smooth and fully melted. Be careful not to overheat or scorch the chocolate.
Remove the saucepan from heat and immediately stir in the creamy peanut butter, vanilla extract, and salt. Mix until completely incorporated and smooth.
Pour the fudge mixture into the prepared baking dish and use a spatula to spread it evenly across the pan.
If desired, sprinkle the top with chopped peanuts. Gently press them into the fudge for better adhesion.
Refrigerate the fudge for at least 2 hours, or until it is firm and set.
Once the fudge has set, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and slice into 16 equal squares.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
4914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.1 g | 391% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 507.3 g | 184% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 423.5 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1328 mg | 102% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3503 mg | 75% | |
*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.
