Super easy Peanut Butter Chocolate Fudge is prepared in 10 minutes with just 4 ingredients and 1 bowl. No cooking. No baking.
It’s been a year that I posted a fudge recipe. Way too long!
And what are the best flavors for fudge? Alright! Chocolate and peanut butter. I guess chocolate and peanut butter are the best flavors for almost everything, aren’t they?
This Peanut Butter Chocolate Fudge is super easy to make and a great recipe when you don’t want to spend longer than 10 minutes in the kitchen nor to wash a ton of dishes after baking.
But it’s also the perfect recipe when you are ready for death-by-indulgence. Is this actually a thing? It should be! If not, this Peanut Butter Chocolate Fudge is making it to one.
For making this Peanut Butter Chocolate Fudge recipe, you need just 4 ingredients. No baking, no cooking. You don’t even need an electric mixer. A whisk is fine. It’s a super easy fudge.
We all know the worries which making fudge can bring. It doesn’t set, it’s too soft, it’s crumbly or grainy. It looks like making fudge is science, but actually, it’s not.
When cooking fudge the old-school way it may get grainy or it still doesn’t set. Fudge which doesn’t set wasn’t heated enough. Making old-fashioned fudge is kind of a tricky process though. You need to cook it to a certain temperature, and the ingredients need to be mixed in in the correct order and right time. There are so many pitfalls.
Fudge is known for its super creamy, smooth, and solid-soft consistency. We all love fudge because of that consistency. But did you know that there are easier ways to get super delicious fudge?
More modern chocolate fudge recipes (the most of them) call for evaporated milk. I love to add evaporated milk to my chocolate fudge sauce which I take for all kind of ice cream cakes like my Brownie Fudge Ice Cream Cake or this S’mores Ice Cream Cake.
But for this Peanut Butter Chocolate Fudge, we don’t need to add evaporated milk to get this super creamy and smooth consistency.
The whole process goes like this:
First, melt butter and peanut butter in the microwave and stir until completely combined and smooth. Then stir in powdered sugar. Well, you are already done with the peanut butter fudge layer.
Then pour the half of the peanut butter fudge into a plastic wrap layered 9×9″ baking pan and chill for about 15 minutes in the fridge.
Add chocolate and butter to the remaining peanut butter fudge. Stir until smooth.
Did you notice that the peanut butter fudge is actually peanut butter just with a fudge consistency and sweeter? That’s awesome. Peanut butter lovers, you are very welcome.
I recommend using semi-sweet chocolate with a cocoa percentage higher than 40% preferably around 60%. It deepens the chocolate flavor in the fudge.
The sweeter the chocolate, the sweeter the fudge. And to get a deep chocolate flavor with sweet chocolate, you have to add much more of it. The more chocolate you would take the more firm the fudge is. You would need more butter to make it smoother again. So depending on the sweetness and the percentage of your chocolate, the chocolate fudge layer is more or less chocolatey and sweet.
I used 60% chocolate from Lindt for the chocolate fudge as it is one of my favorite chocolate brands. But it’s totally up to you with which chocolate you want to go.
You see? There is a way easier way to get yourself a batch of super smooth and creamy homemade Peanut Butter Chocolate Fudge cause it’s done in the microwave.
You don’t need to worry that this fudge gets grainy or that it doesn’t set. After pouring the fudge into the pan, chill it in the fridge until firm.
Generally, fudge should be stored in the fridge in an airtight container. It will stay creamy and holds its flavor up to 1 week. Trust me. You won’t have troubles to finish them within a week. Mine last for a weekend…
It’s extremely rich and buttery. So if you don’t have a bunch of people around you and want to finish it all by yourself or with a second one, you could do the half of the recipe in a smaller pan.
I used a 9×9 brownie pan for this recipe. It is the perfect size for this Peanut Butter Chocolate Fudge. The fudge is about 1 inch high. Line the whole pan with plastic wrap with an overhang around the sides. This makes it super easy to lift the fudge out of the pan when it is ready to cut and eat.
Should I tell you what I love the most about fudge? Eating it. No seriously. I’m not kidding. I can’t tell how much I enjoy it to bite into fudge.
Don’t you love when your teeth are running through super smooth fudge? When it melts in your mouth, and every little corner in your mouth is full with this yummy goodness and see your teeth print in the bitten piece that you hold between your fingers?
This Peanut Butter Chocolate Fudge is
- creamy
- smooth
- very easy to make in the microwave
- done in 10 minutes with just 4 ingredients
- dishwasher friendly
- SO FREAKING DELICIOUS
Seriously. Don’t you love to see your teeth print in fudge?
If you make this Peanut Butter Chocolate Fudge recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Super easy Peanut Butter Chocolate Fudge is prepared in 10 minutes with just 4 ingredients and 1 bowl. No cooking. No baking.
- 2 cups peanut butter (500g)
- 2 cups butter (452g)
- 5 cups powdered sugar, sifted (600g)
- 1 cup dark chocolate, melted (175g)
- 1/4 cup butter, melted (56g)
Line a 9x9 inch baking pan (23x23 cm) with plastic film, leaving an overhang on the sides to easily lift the fudge out before serving. Set aside.
In a large heat-proof bowl, add peanut butter and butter and microwave until completely melted, about 2 minutes. Stir every 30 seconds. Stir in powdered sugar until fully dissolved and combined. Transfer the half to the prepared baking pan. Chill 15 minutes in the fridge until the top is set to touch.
Add melted chocolate and melted butter to the remaining peanut butter mixture and stir to combine. Pour on top of the chilled peanut butter fudge. Cover with plastic wrap and chill at least 4 hours preferably overnight. Before serving cut into pieces. I cut 9x9 stripes and got 81 pieces. Store leftovers in an airtight container in the fridge up to 1 week.
Recipe Video
You could cut the recipe in half or fourth and pour it into a smaller pan (loaf pan e.g.) if you don't plan to finish it within a week.
Love everything from scratch. Pinned and shared these beauties !
Me too! Thank you so much!
Do you use unsalted or salted butter?
I use unsalted butter.
The ingredients calls for two cups of butter. Is that 1 cup for the peanut butter layer & 1 for the chocolate?
No, the peanut butter, the butter, and the powdered sugar (first 3 ingredients on the list) are the base for both, the peanut butter and the chocolate fudge layer. After dividing the fudge into two you add to one half the melted chocolate and the melted butter (ingredients no. 4 and 5 on the list). Hope that helps! If you are still not sure, you could watch the short video for better understanding. Or just reach out to me again 🙂
Do you have to use unsalted butter or can I use salted butter?
I don’t recommend using salted butter because this would have an impact of the sweetness and saltines of the fudge.
What peanut butter do you prefer to use? Can’t wait to try it !!!
I prefer to use creamy peanut butter from Skippy. Happy baking!