Chocolate Peanut Butter Fudge
This Chocolate Peanut Butter Fudge has a delicious peanut butter flavor, a smooth and creamy texture, and is made easily in the microwave. No fancy equipment needed!
Chocolate Peanut Butter Fudge Recipe
Do you love chocolate? Do you love peanut butter? Well get ready for the best treat ever – chocolate peanut butter fudge!
Also known as buckeye fudge, this is my favorite flavor combo of all time!
This fudge takes just 5 minutes of prep time. No candy thermometer needed. And while you do have to wait for it to chill in the fridge for a couple hours, it is so worth it.
This fudge tastes just like peanut butter cups, but even richer and creamier!
Try my other homemade fudge recipes!
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Ingredients Needed
Chocolate chips – Use semi-sweet chocolate chips. Sub dark chocolate if desired.
Milk – Sweetened condensed milk, not evaporated milk or regular milk.
Peanut butter – Creamy peanut butter is best, don’t use any homemade or natural peanut butter.
Marshmallow – Marshmallow fluff or marshmallow creme.
Coffee – Instant espresso powder or regular instant coffee.
Kitchen staples – Almond extract, sea salt.
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How to Make Chocolate Peanut Butter Fudge
First: Line an 8-inch square baking dish with parchment paper or grease it well.
Second: In a large microwave-safe bowl, combine the chocolate chips and sweetened condensed milk.
Microwave on high for 1-2 minutes, stirring every 30 seconds, until the chocolate is fully melted and the mixture is smooth.
Third: To the chocolate mixture, add 1 cup peanut butter, espresso powder, sea salt, and almond extract.
Stir until the mixture is smooth and well combined. Add the marshmallow fluff and stir until well incorporated.
Fourth: Place the mixture into the prepared pan and spread evenly. Smooth the top with a spatula.
Fifth: Put the remaining ¼ cup of peanut butter in a small microwaveable bowl and heat for 30 seconds or until melted. Drizzle the melted peanut butter over the chocolate fudge.
Sixth: Loosely cover the fudge with plastic wrap or tinfoil. Chill the fudge in the refrigerator for at least 2 hours, or until firm. Cut into 16 squares and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long does it last?
Store any fudge in an airtight container in the refrigerator for up to a week.
You can store at room temperature but depending on how warm you keep your house, the fudge might get a little too soft.
Can you freeze chocolate peanut butter fudge?
You can freeze fudge for up to 3 months. It’s great for getting ahead with your holiday baking!
Can I add other mix-ins?
This is a great recipe for stirring in chopped or roasted pecans, almonds, and even dry roasted peanuts.
Tapas Tips & Tricks
- Prepare the pan with parchment paper, wax paper, or grease the pan well.
- The fudge will be thick when spreading in the pan. Use a greased spatula to make it easier.
- Substitute the almond extract for vanilla extract if desired.
- Dark chocolate chips are also an option as well as milk chocolate.
- Heat the chocolate and condensed milk in short intervals, stirring often to avoid burning or hot spots.
- Cover the fudge loosely with aluminum foil or plastic wrap in the in fridge to avoid condensation dripping on the fudge.
- Cut the foil with a sharp knife. Clean between each cut to avoid a mess.
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This easy chocolate peanut butter fudge is perfect for anytime of the year or as an edible gift for the holiday season!
Chocolate Peanut Butter Fudge Recipe
Equipment
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 1 ¼ cup creamy peanut butter divided
- 1 teaspoon espresso powder
- ½ teaspoon sea salt
- ¼ teaspoon almond extract optional
- ½ cup marshmallow fluff
Instructions
- Line an 8-inch square baking dish with parchment paper.
- In a large microwave-safe bowl, combine the chocolate chips and sweetened condensed milk.
- Microwave on high for 1-2 minutes, stirring every 30 seconds, until the chocolate is fully melted and the mixture is smooth.
- To the chocolate mixture, add 1 cup peanut butter, espresso powder, sea salt, and almond extract. Stir until the mixture is smooth and well combined.
- Add the marshmallow fluff and stir until well incorporated.
- Place the mixture into the prepared baking dish and spread evenly. Smooth the top with a spatula.
- Put the remaining ¼ cup of peanut butter in a small microwaveable bowl and heat for 30 seconds or until melted.
- Drizzle the melted peanut butter over the chocolate fudge.
- Loosely cover the fudge with plastic wrap or tinfoil. Chill the fudge in the refrigerator for at least 2 hours, or until firm.
- Cut the fudge into 16 squares and serve.
Notes
- Prepare the pan with parchment paper, wax paper, or grease the pan well.
- The fudge will be thick when spreading in the pan. Use a greased spatula to make it easier.
- Substitute the almond extract for vanilla extract if desired.
- Dark chocolate chips are also an option as well as milk chocolate.
- Heat the chocolate and condensed milk in short intervals, stirring often to avoid burning or hot spots.
- Cover the fudge loosely with aluminum foil or plastic wrap in the in fridge to avoid condensation dripping on the fudge.
- Cut the foil with a sharp knife. Clean between each cut to avoid a mess.
Nutrition
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