Chocolate Peanut Butter Fudge (Printable)
Creamy chocolate paired with smooth peanut butter creates a rich, indulgent sweet treat.
# What You Need:
→ Chocolate Layer
01 - 1½ cups semisweet chocolate chips (260 g)
02 - 1 can sweetened condensed milk (14 oz / 396 g)
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon pure vanilla extract
→ Peanut Butter Layer
05 - 1½ cups creamy peanut butter (375 g)
06 - 1 cup powdered sugar, sifted (120 g)
07 - 4 tablespoons unsalted butter, melted
08 - ½ teaspoon fine sea salt
09 - 1 teaspoon pure vanilla extract
# How To Make:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and 2 tablespoons butter. Stir continuously until melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract.
03 - Pour the chocolate mixture into the prepared pan and spread evenly.
04 - In a separate bowl, combine peanut butter, powdered sugar, melted butter, sea salt, and 1 teaspoon vanilla extract. Stir until smooth and creamy.
05 - Gently spread the peanut butter mixture over the chocolate layer, smoothing the surface with a spatula.
06 - Refrigerate for at least 2 hours, or until firm.
07 - Use parchment overhang to lift fudge from the pan. Cut into 36 small squares with a sharp knife.
08 - Place fudge pieces in an airtight container and refrigerate for up to one week.
# Expert Tips:
01 -
- It tastes fancy enough to gift but requires no fancy equipment or skills—just patience and a saucepan.
- The texture is impossibly creamy, and somehow sweeter friends and chocolate purists both disappear with it just as fast.
- Two hours of chilling time means you can make it in the morning and forget about it until dinner, when it's ready to impress.
02 -
- Don't skip sifting the powdered sugar—lumps will stay lumps and create little pockets of grittiness that feel wrong on your teeth.
- Low heat on that chocolate is non-negotiable; high heat will seize it into a grainy mess, and you'll have no choice but to start over.
- A sharp knife matters more than you think—a dull blade will drag through the layers and make the edges look messy instead of clean and inviting.
03 -
- A light sprinkle of flaky sea salt on top of the peanut butter layer before chilling elevates the whole thing—salt and sweet is never an accident.
- If your peanut butter layer is too thick to spread without tearing the chocolate, microwave it for 15 seconds at a time until it loosens, checking between pulses so you don't accidentally melt it into soup.