Easy Chocolate Peanut Butter Fudge

I have always had an affection for fudge.  I mean, how can you not, right?

Easy Chocolate Peanut Butter Fudge recipe and images by Lacey Baier, a sweet pea chef

Well, this year, I thought it’d be neat to try my hand at my own fudge.  So, when Fudge won my latest poll for “Which Holiday Treat Should I Make?” I was super excited.

I decided to leave it up to you guys (via Twitter and Facebook) as to what type of fudge sounded best.   Several people mentioned Peanut Butter Fudge as a favorite, so that was that.

Easy Chocolate Peanut Butter Fudge recipe and images by Lacey Baier, a sweet pea chef
Easy Chocolate Peanut Butter Fudge recipe and images by Lacey Baier, a sweet pea chef
Easy Chocolate Peanut Butter Fudge recipe and images by Lacey Baier, a sweet pea chef

Now, I have a hard time imagining fudge without any type of chocolate, so I decided to make Chocolate Peanut Butter Fudge to get the best of both worlds. 

And, just in case you were wondering, Chocolate + Peanut Butter = Awesome, but I’m sure you already knew that.

Easy Chocolate Peanut Butter Fudge recipe and images by Lacey Baier, a sweet pea chef

As I was saying, this fudge is incredibly easy to make.  A bit messy, but easy nonetheless. It’s just two basic steps and then it cools.  That’s it. Let’s just say you’ll have fun cleaning your fingers while you make it.

Easy Chocolate Peanut Butter Fudge recipe and images by Lacey Baier, a sweet pea chef

The final product comes out moist, creamy and full of peanut butter flavor that is wonderfully complemented as only semi-sweet chocolate can do.  Just be sure to have a tall glass of milk by your side, as this fudge is quite rich.

Easy Chocolate Peanut Butter Fudge recipe and images by Lacey Baier, a sweet pea chef

Thanks again for all your input on this…I hope you like it!

Easy Chocolate Peanut Butter Fudge

3/4 cup evaporated milk
2 cups granulated sugar
2 tbsp. unsalted butter (plus extra to butter baking dish)
1 1/8 cups creamy peanut butter (you can use chunky, if you wish)
14 oz. marshmallow cream
1 tsp. pure vanilla extract
6-7 oz. semi-sweet chocolate morsels

Directions

Butter a square 8-inch by 8-inch baking dish.

Combine evaporated milk, sugar and butter over medium heat in a large sauce pan or pot. Bring to a rolling boil. Allow to boil for 5 minutes, stirring constantly.

Meanwhile, combine peanut butter, marshmallow cream and vanilla extract in a medium bowl and set aside.

Remove milk mixture from heat and stir in peanut butter and marshmallow mixture until well combined. Spread mixture into prepared baking dish and smooth out to evenly distribute in dish. Sprinkle chocolate morsels over top of mixture and let sit a for a few minutes to soften and melt (covering the dish with a sheet of aluminum foil can aid with this process). Once morsels have softened, gently spread over with a spatula or the back of a spoon to create an even layer of chocolate (Note: if the chocolate is not softened enough to spread, place the dish in the microwave for 15-20 seconds to assist).

Let cool completely before cutting into squares. If you wish, you can refrigerate to help it cool more quickly.

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!
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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

20 comments… add one

  1. Cathy B. @ Bright Bakes November 24, 2010, 10:24 am

    oh my! I can see my Mister(PB addict) loving these! Beautiful photography too!
    love,
    cathy b. @ brightbakes

    Reply
  2. Melanie Flinn December 4, 2010, 8:37 pm

    Hi there,
    Found your blog via foodgawker. I was so excited to try this- love pb & choc and love easy desserts. For some reason, the fudge didn’t set for me! It was really weird- after leaving it out and refrigerating overnight, it was still really soft- the chocolate on top was firm. So these are the reasons I am thinking why this happened: I bought the 7 oz marshmallow cream instead of the 14 oz on accident so used that amount instead. Do you think that would make that big of a difference in it setting? Other reason might be we live and humid Hawaii with no ac, but it was mostly refrigerated… Third, maybe I needed to boil it longer? I did 5 minutes.
    I want to try it again and this time will use the 14 oz but just wanted to get your opinion. It looks so darn good!! Thanks!

    Reply
    1. lacey - a sweet pea chef December 7, 2010, 7:26 am

      Hi Melanie! I’m sorry your fudge didn’t turn out very well. I would think it was due to using half the marshmallow cream. I’d also recommend refrigerating it once you’re done, given the weather where you’re at. I hope it turns out better next time. Good luck!

      Reply
  3. Matthew December 12, 2010, 7:23 am

    The fudge looks great.

    Might just have to give this recipe a test drive.

    Matthew

    Reply
  4. Jennifer October 23, 2011, 6:34 pm

    This is a great recipe! Very easy to follow and they came out delish! Milk is a must have when enjoying these treats! :) Thank you so much for sharing!

    Reply
  5. Kelly November 21, 2011, 1:31 pm

    We do sweet day at work, tomorrow is my day to bring the fudge. I normally do Peppermint for Christmas, but never had to do fudge for Thanksgiving and the girls want peanut butter…this looks so delicious and it also looks EASY! Wish me luck. I will let you know how it turns out and if it gets a thumbs up from our girls!!!

    Reply
  6. Jodi December 16, 2011, 9:04 pm

    Fantastic! Made this earlier and i’m holding everyone back from finishing it off!! :) Thanks for the recipe!

    Reply
  7. Jessica December 20, 2011, 1:19 pm

    This fudge is awesome, so light and fluffy. Defiantly gotta keep this recipe….two thumbs up!!!!!

    Reply
  8. marykate December 23, 2011, 11:54 am

    hi, i am making this, I wanted to try a different fudge this year, but am a virgin when it comes to terms like, a rolling boil. I always use a candy thermometer, does the rolling boil mean, boil to softball stage?

    Reply
    1. lacey - a sweet pea chef December 28, 2011, 2:46 pm

      Hi Marykate. A rolling boil just means it is at its maximum boil where it is boiling hot and bubbling. I hope that helps. Good luck!

      Reply
  9. Marisajade January 20, 2012, 1:05 am

    I found out that my husband has a secret sweet tooth for fudge while he’s at work, and since he’s been out of town the last few days I thought I’d surprise him with some as a nice welcome home. Sooo excited to make this in the a.m.!

    Reply
  10. Okie September 20, 2012, 6:35 pm

    I have been looking for this recipe forever and ever!!! So glad to have finally found it. Can’t wait to make some! Thank you so very much! :)

    Reply

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