Chocolate Peanut Butter Fudge

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Rich and creamy Chocolate Peanut Butter Fudge combines two classic flavors into one irresistible, no-bake treat, using simple ingredients. It’s the best homemade fudge for holidays, gifts, or anytime cravings.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: squares

Calories: 216kcal

Author: Lauren Allen

Cost: 12

Recipe Link

Equipment

Ingredients

Chocolate Fudge:

1 cup butter
1 1/4 cups milk chocolate chips*
1 1/4 cups semi-sweet chocolate chips*
1 teaspoon vanilla extract
1 12-ounce can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows

Peanut Butter Swirl:

1 cup creamy peanut butter
1 cup powdered sugar
½ cup butter , melted

Instructions

Prep Chocolate Chips: Add the butter, both types of chocolate chips, and vanilla to an extra-large mixing bowl. Set aside.
1 cup butter, 1 1/4 cups milk chocolate chips*, 1 1/4 cups semi-sweet chocolate chips*, 1 teaspoon vanilla extract
Line a 9×13'' pan with parchment paper and set aside.
Heat Ingredients: In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
1 12-ounce can evaporated milk, 4 cups granulated sugar, 2 1/4 cups mini marshmallows
Boil for about 10 minutes*. The fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235 degrees F. Reduce candy temp 1 degree for every 1,000ft of elevation as temperature will vary depending on altitude).
Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
Peanut Butter Swirl: Combine peanut butter, powdered sugar, and melted butter until smooth. Pour over hot fudge and use a butter knife to draw lines down and back the pan, and side to side, to swirl/marble the peanut butter throughout.
1 cup creamy peanut butter, 1 cup powdered sugar, ½ cup butter
Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan.
Cut into small squares, or I like to cut it into a few "bricks", wrap in plastic wrap and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.

Notes

Chocolate Chips: Use high quality brand, like Guittard or Ghirardelli, for best flavor and melting quality.

Make Ahead and Freezing Instructions: Prepare peanut butter fudge as instructed and once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Adapted from our Chocolate Fudge recipe

Nutrition