Easy Chocolate Peanut Butter Fudge Recipe

Name: Easy Chocolate Peanut Butter Fudge Recipe
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Ingredients: 9 ounces semi-sweet chocolate chips (about 1 cup and 2 tablespoons); 9 ounces peanut butter (about 1 cup and 2 tablespoons); 7 ounces marshmallow cream (1 small container, divided); 8 tablespoons butter (divided, see note); 4 1/2 cups sugar; 12 ounces evaporated milk (1 can); 1 tsp vanilla extract

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This Chocolate Peanut Butter Fudge Recipe creates rich, creamy layers of peanut butter & chocolate fudge with marshmallow cream. Perfect for holidays and gifts!

A stack of creamy, pinkish-brown layered fudge squares made using a chocolate peanut butter fudge recipe sits atop a crumbly, light-colored base on a dark plate.

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🍫The marbled peanut butter and chocolate layers create a professional-looking treat that's perfect for gift-giving or impressing guests at holiday gatherings!

Table of Contents

My 2 Best Tips For Making Chocolate Peanut Butter Fudge Recipe

Don't Skip the Full Boil Time: The 6-minute rolling boil is crucial for proper setting. Setting a timer ensures you don't undercook (resulting in soft fudge) or overcook (resulting in hard, crumbly fudge).

Work Quickly After Boiling: Once you pour the hot sugar mixture into the chocolate and peanut butter bowls, stir immediately and work fast. The mixture begins to set as it cools, so speed matters for smooth results.

melissa leaning over counter looking up from a cook book.

I always have both heatproof bowls set up with their ingredients measured and ready before I start boiling the sugar mixture—timing is crucial once you remove it from heat. I use parchment paper with overhang on all sides of my pan for easy removal and clean cutting once the fudge has set completely.

I also appreciate how well this recipe works for gift-giving and special occasions. Whether I'm making it for the holidays, bringing it to a potluck, or packaging it up as homemade gifts, it always receives rave reviews.

The beautiful swirled pattern on top makes each piece look professional and impressive, even though the technique is easy and straightforward.

🩷 Melissa

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Melissa Griffiths

This Chocolate Peanut Butter Fudge Recipe creates rich, creamy layers of peanut butter & chocolate fudge with marshmallow cream. Perfect for holidays and gifts!

5 from 1 vote

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Prep Time 4

Cook Time 6

Total Time 10

Servings people

Calories 278 kcal

Ingredients

9 ounces semi-sweet chocolate chips (about 1 cup and 2 tablespoons)
9 ounces peanut butter (about 1 cup and 2 tablespoons)
7 ounces marshmallow cream (1 small container, divided)
8 tablespoons butter (divided, see note)
4 ½ cups sugar
12 ounces evaporated milk (1 can)
1 teaspoon vanilla extract

Instructions

In a heatproof bowl, combine chocolate chips, 4 tablespoons butter, half of the marshmallow cream (3 ½ ounces), and the vanilla extract. Set aside.
In another heatproof bowl, combine peanut butter, 4 tablespoons butter, and half of the marshmallow cream (3 ½ ounces). Set aside.
In a large (see note) saucepan, combine evaporated milk and sugar. Stir until well mixed.
Heat to a rolling boil (see note) and continue to boil for 6 minutes, stirring continuously.
Pour into a 4 or 6 cup glass measuring cup (it will get HOT!) and pour half of the mixture into the bowl with the chocolate chips, and the remaining half into the bowl with the peanut butter.
Mix each mixture thoroughly until everything is melted, smooth, and well combined. This is most easily done if you have someone helping you or if you switch off mixing between the peanut butter and chocolate mixtures.
In a lined 9x13 baking sheet, pour half of the peanut butter mixture and spread evenly.
Pour all of the chocolate mixture on top and spread evenly.
Drizzle remaining peanut butter mixture evenly over the top. Swirl it in with a butter knife by gently moving the knife through the mixture in a serpentine pattern.
Refrigerate overnight or at least until set (about 4 hours).

Notes

Pan Size Matters: Use at least a 3-quart saucepan for the evaporated milk and sugar mixture to avoid boiling over.

Rolling Boil Defined: A rolling boil is when the mixture is boiling and doesn't stop when stirred.

Prep Your Butter: The butter will melt more evenly and quickly if it is sliced into tablespoon portions.

Add-ins: Fold mini chocolate chips, chopped peanuts, or crushed pretzels into the peanut butter mixture before layering for extra texture.

Storage Guidelines: Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months with parchment paper between layers.

Nutrition

Calories: 278kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 12mgSodium: 74mgPotassium: 132mgFiber: 1gSugar: 39gVitamin A: 125IUVitamin C: 0.2mgCalcium: 40mgIron: 1mg

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How To Make Chocolate Peanut Butter Fudge

Two glass bowls on a wooden table, each with a spatula—one holding light batter, the other chocolate peanut butter fudge batter. Both are being stirred, hinting at delicious baking in progress.

Chocolate peanut butter fudge batter is being poured over a layer of yellow batter in a parchment-lined glass baking dish on a wooden table.

Step 1: Mix chocolate chips, 4 tablespoons butter, half the marshmallow cream, and vanilla in one bowl. In another bowl, combine peanut butter, 4 tablespoons butter, and remaining marshmallow cream.

Step 2: Combine evaporated milk and sugar in a large saucepan. Heat to a rolling boil and maintain for exactly 6 minutes, stirring constantly.

Step 3: Pour half the hot mixture into the chocolate bowl and half into the peanut butter bowl. Stir each until completely smooth and melted.

Step 4: Pour half the peanut butter mixture into a lined 9x13 pan and spread evenly. Top with all the chocolate mixture, spreading smooth.

Step 5: Drizzle remaining peanut butter mixture over chocolate. Use a butter knife to create swirls by moving through the layers in a serpentine pattern.

Step 6: Refrigerate for at least 4 hours or overnight until completely firm before cutting into squares.

A close-up of several pieces of swirled, two-toned chocolate peanut butter fudge stacked on a plate, with one piece on top showing bite marks. The fudge features creamy pink and white layers with a soft, smooth texture.

Recipe FAQs

Can I use natural peanut butter for this fudge?

Traditional peanut butter works best for this recipe. Natural peanut butter can make the fudge oily and may not set properly due to its different oil content and consistency.

Why is my fudge grainy instead of smooth?

Graininess typically occurs when sugar crystals form during cooking. Make sure you're stirring continuously during the 6-minute boil and avoid stirring once you've removed it from heat and added it to the chocolate or peanut butter mixtures.

Can I make this fudge without marshmallow cream?

Marshmallow cream is essential for the smooth, creamy texture. Substituting it will significantly change the consistency and may result in grainy fudge.