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Buckeye Fudge is what happens when you combine creamy peanut butter fudge with smooth, rich, dark chocolate fudge.
This is a simple recipe for creamy peanut butter fudge with chocolate on top and it tastes just like the ever-popular buckeye candies.
Buckeye Fudge
This was my answer to a craving for buckeye candy on a day when I simply didn’t have much time to spend in the kitchen. Buckeyes (a.k.a. Peanut Butter Balls) are a popular classic candy for a good reason; those cute balls of peanut butter fudge dipped in a chocolate coating are everybody’s favorite.
If you’re not familiar with buckeyes, they’re balls of peanut buttery fudge, dipped in chocolate. Buckeyes are especially popular in Ohio because they resemble the nuts that grow on the state’s native Buckeye trees but you don’t have to be an Ohio-an to find them delicious.
I mean, it’s chocolate and peanut butter–How could you go wrong?!
Most of the time though, I just don’t have the time or motivation to roll and dip all of those little balls of peanut butter goodness. This fudge takes just a few minutes of prep time and a few hours to set in the fridge while you get other tasks done.
My kids absolutely flipped for this fudge, and I kept going back for just one more taste. I finally resorted to sending the rest of the fudge off to work with Sean, so that I wouldn’t eat the whole batch myself.
As a salty snack kind of girl, I usually don’t have that kind of self-control issue around sweets. That’s how irresistible this chocolate and peanut butter fudge was!
Buckeye Fudge is going on our Christmas baking list and it’s sure to be a favorite for years. I love finding shortcut and simplified methods to re-make our favorite recipes!
This Buckeye Fudge recipe is over the top simple. It only takes about 10 minutes to get all the ingredients prepped (if that) and can be made without even turning on the stove.
Chocolate and Peanut Butter Fudge
Buckeye candies were the inspiration for this recipe but the combination of chocolate and peanut butter fudge is one almost everyone loves.
Flourless Double Chocolate Peanut Butter Cookies and this Chocolate Peanut Butter Ice Cream are just two of the dozens of dessert recipes I’m crazy for that use a combo of sweet chocolate and salty peanut butter.
How to Make Buckeye Fudge
At its core, this fudge is a blend of two of my all-time favorite easy fudge recipes. And I wasn’t kidding when I said it’s ridiculously easy and fast to make!
Stir together Creamy Peanut Butter Fudge (5-minute recipe), pour it into a pan and then top it with this simple variation on Easy Chocolate Fudge (also a 5-minute recipe). Let it cool, slice, and eat!
The layers of smooth dark chocolate with rich peanut butter set up well at room temperature after about four hours. Personally, I like to eat this fudge after it’s been chilled in the refrigerator.
Even though I’m not usually a fan of microwave cooking, skipping the stovetop makes these fudge recipes a breeze. The peanut butter and butter melt together perfectly this way in the peanut butter fudge recipe, then all it takes is mixing in the powdered sugar.
The microwave method for the chocolate fudge recipe ensures that the chocolate melts quickly and without burning, each and every time.
If you don’t have a microwave (or prefer not to use it), you can definitely make both the original recipes at the Buckeye Fudge variation without. By popular request, directions are included for both microwave and stove-top preparation in the recipe below.
I’ve listed the fudge recipe as making 48 servings, based on a standard size square of fudge. However, I liked my bites sliced even smaller, (this fudge is rich!) so it really turned out to be closer to 80 little bite-size squares for my family.
We enjoyed having a bunch of bites of fudge to share between us. . . and I kept popping these little squares in my mouth all day. Cutting them into smaller squares also means there’s more to go around for gifts or for sharing at parties.
If you have more willpower around fudge than we did, it stores well in an air-tight container in the fridge for a few days.
Best Fudge Recipes
You can’t ever have too many fudge recipes, especially during the holidays.
White Chocolate Pretzel Fudge is a salty, sweet, and crunchy treat that I love including on candy and cookie platters to share with friends. Chocolate Covered Oreo Fudge was inspired by the fudge-covered Oreos that became popular a couple of years ago and we all found it so much better than anything from a box.
Peppermint Marshmallow Fudge practically sings with Christmas cheer. It’s the ultimate holiday fudge recipe but my kids enjoyed it so much that I can see myself making it anytime the craving hits even if it’s the middle of July!
For something a little different on your holiday baking list, how about trying this M&M White Chocolate Fudge or this Cookies and Cream Fudge? I think white chocolate and vanilla fudge varieties look so pretty, especially with bits of candy or cookies mixed in!
Kitchen tip: I use these bowls and this pan to make this recipe.
Buckeye Fudge Recipe
- Peanut Butter Layer – Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy.
- Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9 inch pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.
- Chocolate Layer – Combine the milk, the chocolate, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.
- Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite-size servings and store in an airtight container in the refrigerator for up to a week.
Fudge Making Tips
The fudge will set up at room temperature in a few hours. It is sliceable and perfect that way. Personally, I preferred mine cold and served it from the refrigerator.
I’ve listed the fudge as 48 servings. However, I like my bites sliced even smaller, (this fudge is rich!) so it really turned out to be closer to 80 little bite-size squares for my family.
I’ve found that the layers of fudge will sometimes separate if you attempt to slice it while it is super cold straight from the refrigerator. Set the fudge on the counter and let it warm at room temperature for a few minutes before slicing into bite-size pieces.
Homemade Candy
Homemade fudge and candy have saved me so much time (not to mention money) when it comes to Christmas gifts. Whether you give fudge on its own or as an accompaniment to another present, it means so much to share a treat you love with others.
This Buckeye Fudge recipe would also be a perfect gift any time of year, just to let someone know you were thinking of them. I know I’d smile extra wide if a friend or neighbor showed up at my door with a plate of fudge!
Looking for more homemade candies to add to your baking list? Check out Homemade Butter Mints and Chocolate Covered Candy Cane Marshmallows for more great ideas everyone is sure to love.
Buckeye Fudge
Ingredients
Peanut Butter Layer
- 1 cup butter
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 3½ cups powdered sugar
Chocolate Layer
- 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
- 1½ cup dark or semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
Microwave Directions
- Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9 inch pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.
- Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.
- Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!
Stove Top Directions
- Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a medium size saucepan over medium low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl over a simmering pan of water and allow it to slowly melt while stirring occasionally. Once it has fully melted, stir until smooth. Pour over the peanut butter fudge.
- Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/23/14 – recipe notes and photos updated 12/8/21}
You are in my head Mary! I adore Buckeye's and have been looking for ways to get my PB and chocolate fix without rolling all those balls! Lovely!
Mmm, I think Buckeye Fudge may need to appear on my Christmas baking list, too!
This looks and sounds so delicious! I will definitely be bookmarking the recipe to make soon. I think it would be a great gift for the holidays too!
Hiya, is it possible to get the equivalent measurements in grams instead of cups? I always find that the cup measurements differ and then recipes mess up. Thank you 🙂
I don't know the weights for all of these ingredients, Mona. However, this chart has been very helpful in the past: http://www.kingarthurflour.com/recipe/master-weight-chart.html I hope that helps you too!
Oh my goodness Mary, totally drooling on the airplane right now! Gorgeous!!
This looks like just the thing for my holiday dessert trays! One question, though, do the two layers come apart in any way as you try and cut them? Thanks for posting such an easy and yummy recipe.
The fudge held together really well, Paula. I half expected to deal with layers popping apart when it was cold straight out of the fridge, but they didn't do that.
I made this over the weekend. It's very rich so my suggestion would be to slice it in very small servings. A little goes a very long way. I had to be very careful when slicing because the top and bottom wanted come apart. If you are careful and take your time you can keep them together. Thanks for sharing this recipe ~ Regards, Carole Galeazzi
Great, good to know. (I have had an occasional problem with layered candy, and some splitting of these layers when cutting.) Looking forward to having a treat with the two flavors!
Would I just need to double everything for a 9×13 pan? I have someone that wants this but in a biiger pan lol
I imagine it will work fine doubled in a larger pan. I haven't done it myself, but there's no reason to think it shouldn't. Enjoy!
What would it be possible to replace the condensed milk with? I do not believe we have that in my country.
You can make your own condensed milk, it's basically milk and sugar cooked long enough to reduce it and thicken into the right consistency. Here's a link with several different options: http://dontwastethecrumbs.com/2013/11/homemade-sweetened-condensed-milk/ I hope that helps!
My sis was a pastry chef and used to make these. She would put very finely crumbled graham crackers into the peanut butter part as well. Don't know how much she put, but it definitely made a very positive difference!
This tastes solo good but I had a problem with the chocolate fudge portion being very runny… more like a pudding almost. It tastes great but it wouldn't set right.. I think I'll try and add some powdered sugar next time to thicken it a bit
That's very strange. I've never had that happen and I've made this several times now. In the fridge, the chocolate layer should set almost completely firm. You can reduce the amount of sweetened condensed milk (you only used HALF the can, right?) and that will firm it up more. Or you could just use melted chocolate chips on their own. Personally, I wouldn't mess with adding powdered sugar to the chocolate layer. I hope that helps!
If you need to thicken chocolate, don't add powdered sugar, add cocoa. If you add sugar, you're just sweetening the mix. Powdered cocoa will keep it chocolate while balancing the liquid.
Tried this one today! Really pleased with how it came out other than it being too sweet (an error on my part, haha). I might make it again depending on whether or not the others at home like it. Thank you for this recipe! 🙂
What kind of pan should I use?
Thank you!
For the butter do you use salted or unsalted? Thanks, this beats rolling out all the peanut butter balls and dunking them in chocolate!
I use salted butter. Enjoy!
Thank you!
We mad this yesterday exactly as you have it listed and it is soooo good! We did the mircrowave method. Definitely a keeper!!
Made this today – yum! I did have a bit of a problem with the peanut butter layer being way too thick – it was the consistency I would want for regular buckeyes, but not for fudge. I added 1-2 tbsp of hot water (milk would probably work too) and beat it in, which helped the PB fudge become more of a pourable consistency. Also, to prevent separation of the layers, I swirled the chocolate and PB portions together before pouring into the pan. This was so easy – thanks!
I don't have any butter, wI'll margarine work ok?
Margarine should work fine, although I haven't tried it myself.
Just made but boy is my PB layer soupy! Added extra powdered sugar so we will wait and see! Its gonna be awesome even id i have to use a spoon! Lol!
Just made, but there is a ton of grease on the peanut butter layer. Hoping it turns out as good as it looks! We shall see.
I haven't noticed much grease when I've made this. Did you use a standard peanut butter or a natural variety? You might want to blot some of the grease off of the fudge with a paper towel before pouring the chocolate. Hope it turns out perfectly for you!
Should it be half a cup of butter to equal one stick. I put 2 sticks of butter and it is swimming in butter
Nothing should be swimming in butter. 2 sticks of butter = 1 cup. When everything has melted in the microwave, stir it together until it is smooth and creamy and then add the sugar.
hi i had the same problem 90 sec for the peanut butter and butter it was like soup i started over and microwaved for only 30 sec perfect chocolate and milk for 60 sec perfect not all microwaves are the same .well the end result very good.