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 vegan 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 Chocolate Dipped Candy Cane Shortbread, 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 (½ 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
{originally published 10/23/14 – recipe notes and photos updated 12/8/21}
Jo says
How much salt to add if you only have unsalted butter? Want to make it tomorrow. Thank you.
Mary Younkin says
I’d add an additional 1/4 teaspoon of kosher salt, Jo.
Julia says
Are you using an 8 or 9” square pan or a 9×12 pan?
Mary Younkin says
This is an 8-9 inch square pan, Julia.
Lori says
I made this yesterday and it’s yummy but my layers are coming apart. The chocolate hardened more than the peanut butter so when I cut it, the bottom squishes and the chocolate kind of slides off. Any ideas? Thanks and Merry Christmas!
Mary Younkin says
I find it helps to let it sit at room temperature for a bit before slicing. Straight out of the fridge, the chocolate can be more brittle.
michael says
No need to let it sit out. Just flip the fudge over and cut through the peanut butter layer first.
Ariel says
This recipe was great! I tried to double it for the holidays, but unfortunately it didn’t turn out good when doubled. The first time I tried to double it, it was too oily and The peanut butter layer didn’t set right. The second attempt at doubling it, I just kept adding powdered sugar until it looked right, but at that point, the dust was overpowering the peanut butter and vanilla taste. The recipe is great where I made it without doubling it, so o guess I’ll just have to make 2 batches next time!
Mary Younkin says
It’s always so frustrating when that happens, Ariel! I have a few others that just don’t double and now I know this is one of them too. Thanks for the heads up. I’m glad you like the fudge.
Allison says
I am a vegan and used vegan butter and sweetened coconut condensed milk instead. Note ~ for the vegan butter, only about half the amount of butter is actually needed.
My husband (not vegan) could NOT taste the difference and said it was delicious!
Thanks so much for sharing this long loved recipe!
Mary Younkin says
That’s a great tip for the vegan butter, Allison. I’m glad that you both liked it!
Tara says
These are so good! The only thing is that the peanut butter layer is a bit crumbly.
Mary Younkin says
I’m glad you like the fudge, Tara. It should soften after a little while at room temperature.
Mary says
Can this be frozen for a month or 2?
Mary Younkin says
If you wrap it tightly and store it in an airtight container or zipclose bag, it should freeze fine. I thaw fudge either in the refrigerator or at room temp.
Debbie M Lainhart says
peanut butter and chocolate—always a winner
Jbeas11 says
Peanut butter layer is crumbly and chocolate layer separated from the peanut butter layer. Not a good recipe overall.
Mary Younkin says
Sorry to hear that happened. If you allow it to warm at room temperature for a few minutes (as described above) prior to slicing, that shouldn’t have happened.
Judy says
Buckeye candy is made with mashed potatoes,powdered sugar and PB.
Since this recipe uses same name I thought it would be the same ingredients just deconstructed.
I wonder if I could make fudge using less PB and maybe some mashed potatoes??
Mary Younkin says
I’ve never heard of using mashed potatoes in buckeyes. If it normally works for you, I’m guessing it could work for the fudge.
Amelia says
I deeply regret following the recipe as written. Not only did it take 3 cups more powdered sugar to make it the consistency shown in the video, making it entirely too sweet and losing most of the peanut butter flavor, but microwaving the chocolate caused to it immediately seize up. I had to run to the store to get more and thankfully had the common sense to use a double boiler the second time.
Even with the insane amount of powdered sugar it still didn’t solidify, so it was impossible to cut. I had to keep it in the fridge, causing the chocolate later to separate from the peanut butter layer. All in all, the whole thing was a disaster. I am never making this again.
Mary Younkin says
I’m so sorry to hear this, Amelia. I have no clue what happened there. While I don’t doubt your skill in the kitchen, it sounds like something may have been incorrectly measured. There is no possible way I could add 3 cups of additional sugar to this recipe as written and still be able to mix it at all. I do hate when a recipe doesn’t turn out though and I sympathize with your frustration here.
Pat Royce says
Wonderful Thank you so much, but my hips say. help!. Just kidding, thanks it was nice of you to share, Can’t wait to try them! My family says , many thanks.. Yummy, yummy ❤️🩹💋🥰🦋
Mary Younkin says
Pat – Oh I hear you there! But I love a sweet treat now and then.
Vicki says
Can you freeze it
Mary Younkin says
This is freezable, Vicki.
Randy Firebaugh says
Does it matter if the pan is metal or glass?
Mary Younkin says
Randy – It does not matter because you will be lining the pan with parchment anyway.
Fairy says
For DOUBLING this recipe, I cut half a cup of butter from the peanut butter layer. If you’re having trouble incorporating all the p. sugar, you can re-heat it in small increments in the microwave, and continue stirring it in.
Be careful if you reheat the fudge- if it overheats even in some sections it can ruin it. I suggest taking it out to stir every 30 seconds and putting in MELTED butter at the start.
(FYI I love putting the peanut butter layer on top of some brownies and skipping the fudge completely – huge family hit everytime)
Mary Younkin says
Good tips, Fairy.
Tiffany r bowen says
I make this every year for Christmas!
Mary Younkin says
It is on of our favorites, Tiffany.
Jean says
Can I use chunky peanut butter?
Mary Younkin says
Sure, if that is your preference.
Tammy says
I made this fudge, it turned out fantastic!
Mary Younkin says
Love hearing that, Tammy.
Donna says
Hi Mary,
I just made the peanut butter layer and it did not come out as pictured in your video. It was very spreadable with a small rubber spatula – almost pourable, vs. having to pat it down in the pan with your hands. I used 2 sticks of land o lakes salted butter, 1 teaspoon vanilla, 1 cup of Santa Cruz organic creamy peanut butter, and 3 1/2 cups of powdered sugar. Is there something about my ingredients perhaps something with the peanut butter I’m using that would have had it turn out this way? I’ve got it in the fridge now. I just hope it hardens enough to turn out properly for a pot luck tonight. Thank you Mary.
Mary Younkin says
I’m guessing that the organic peanut butter is the culprit here, Donna. I don’t recommend using any natural peanut butters for fudge recipes. I typically just use JIF or Skippy when I’m baking or making candies.
Donna says
Hi Mary,
I just made the peanut butter layer and it did not come out as pictured in your video. It was very spreadable with a small rubber spatula – almost pourable, vs. having to pat it down in the pan with your hands. I used 2 sticks of land o lakes salted butter, 1 teaspoon vanilla, 1 cup of Santa Cruz organic creamy peanut butter, and 3 1/2 cups of powdered sugar. Is there something about my ingredients perhaps something with the peanut butter I’m using that would have had it turn out this way? I’ve got it in the fridge now. I just hope it hardens enough to turn out properly for a pot luck tonight. And I used the stovetop method. Thank you Mary.
Mary Younkin says
Hi, Donna. Sorry I wasn’t able to respond to your comment, but it sounds like you did everything right. Hopefully the fudge turned out well.
Sierra says
Everyone loved it
Mary Younkin says
Happy to hear it, Sierra.