Chocolate Peanut Butter Fudge

The first time I made this fudge, my kitchen smelled like a chocolate shop had merged with a peanut butter factory. My roommate wandered in, following the scent like a cartoon character floating toward a pie on a windowsill. We ended up eating half the batch straight from the pan with spoons while watching terrible reality TV.

I brought a batch to my office potluck last year, and within five minutes, three different people asked for the recipe. The quiet accountant from accounting actually came out of her shell to demand I write it down for her. Now its my go to whenever I need to show up with something impressive but refuse to stress myself out.

Ingredients

• Semisweet chocolate chips: I use these because they strike that perfect balance between too bitter and too sweet, though milk chocolate works if you have a serious sweet tooth
• Sweetened condensed milk: This is the magic that makes everything impossibly creamy and rich, so please do not try to substitute regular milk
• Unsalted butter: Room temperature makes everything blend better, but if you forget to take it out, give it quick zaps in the microwave
• Vanilla extract: The real stuff matters here since the flavor comes through clearly in both layers
• Creamy peanut butter: Use the regular kind, not natural, because we want that smooth consistent texture throughout
• Powdered sugar: This sweetens the peanut butter layer just enough without making it grainy or weird
• Salt: Just a tiny pinch wakes up all the flavors and keeps it from tasting one dimensionally sweet

Instructions

Prep your pan:

Line an 8 inch square pan with parchment paper, letting the edges hang over like little handles that will save your life later when you need to lift the fudge out

Melt the chocolate base:

Combine the chocolate chips, sweetened condensed milk, and butter in a saucepan over the lowest heat your stove can manage, stirring constantly until everything melts into something that looks like chocolate heaven

Add the vanilla:

Pull the pan off the heat and stir in the vanilla, watching the mixture get even glossier and more irresistible

Create the first layer:

Pour exactly half of that chocolate goodness into your prepared pan and spread it into an even layer, then stash it in the fridge for exactly 10 minutes while you make the peanut butter filling

Make the peanut butter layer:

Mix the peanut butter, powdered sugar, softened butter, vanilla, and salt until it transforms into a smooth spreadable mixture that smells absolutely ridiculous

Layer it up:

Gently spread the peanut butter mixture over that slightly set chocolate layer, trying not to mix them together because we want distinct beautiful layers

Finish with chocolate:

Pour the remaining chocolate on top and spread it carefully so the peanut butter layer stays put where it belongs

Let it set:

Refrigerate for at least 2 hours, though honestly you can check it after 90 minutes if you are impatient like me

Cut and serve:

Lift the whole block out using those parchment paper handles you were smart enough to leave, then cut it into 24 squares with a sharp knife dipped in hot water for cleaner slices

Save

Last Christmas, my sister claimed she did not even like fudge until she tried this version. She ate three pieces and then made me wrap up an entire batch to take home, calling it her Christmas present. Sometimes the best gifts are the ones you can eat with your hands while standing in front of the refrigerator at midnight.

Making It Your Own

Once you have made this a few times, you will start seeing all the places where you can put your own spin on things. I have added crushed pretzels to the peanut butter layer for extra salt, and my friend swears by mixing in some sea salt flakes on top of the final chocolate layer before it sets.

Storage Secrets

This fudge keeps beautifully in the refrigerator for at least a week, though in my house it has never lasted longer than three days. You can also freeze it for up to three months, wrapped tightly in plastic and then foil, if you somehow possess more self control than I do.

Serving Suggestions

Serve these little squares on a pretty plate if you are trying to impress people, or eat them standing over the kitchen sink like I usually do. They are also incredible crumbled over vanilla ice cream if you want to take a perfect thing and make it somehow even more perfect.

• Let the fudge sit at room temperature for 10 minutes before serving for the best texture
• Cutting the fudge when it is slightly too cold will give you cleaner edges but might crack the top layer
• A warm knife dipped in hot water between cuts will give you those picture perfect professional looking squares

Save

This is the kind of recipe that makes people think you are some kind of kitchen wizard, even though the actual work involved is minimal. That is the best kind of cooking, if you ask me.

Common Recipe Questions

→ How do I prevent the chocolate layer from burning?

Use low heat and stir constantly while melting the chocolate and butter mixture to avoid scorching.

→ Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter adds a pleasant texture contrast to the smooth base if preferred.

→ What is the best way to cut neat squares?

Chill the set layers completely and use a sharp knife, wiping it clean between cuts for clean edges.

→ How long should the treat be refrigerated?

Chill for at least 2 hours until fully set for the best texture and stability.

→ Can the treat be stored longer than a week?

It’s best kept refrigerated in an airtight container for up to one week to maintain freshness.