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
Genius! This will be a holiday must make! Thank you!
M’Liss says
I have made this recipe several times, it tastes great. I am struggling with the lumps the powered sugar forms when it’s combined with the peanut butter mixture. I spend a huge amount of time trying. To smooth out the lumps with a spatula. I have added a little at a time & even sifted small amounts at a time & still, the lumps! What am I doing wrong? Please help!!
Mary says
Is it possible that the peanut butter mixture is cooling before stirring in the powdered sugar? Honestly, I’ve never had issues with that. (I just re-watched the video to make sure though. I do understand your frustration!) I’m guessing that using an electric mixer might help with that though.
SUSAN TARTAGLIA says
Try sifting the sugar before adding
Jennifer says
I placed my peanut butter mixture back over the low heat because I was having the same issue. Then I used my spatula to work through the lumps and I got through them pretty quickly.
And sifting would definitely work too, but I didn’t think of that u til after I got the sugar added.
Brooke says
I have already made your recipe exactly as given above, and it was a huge hit! Simple and SO delicious! It’s my new fav! I do have a question. If I were to make this but replace the butter with margarine, would it still set correctly? Would it be a softer set or just a runny mess? Just wondering for times like now when I don’t have butter and I don’t want to go to the store but yet I want my buckeye fudge!
Robin says
So is the above recipe a half or full recipe? If you use a cup of butter, do you use 2 cups peanut butter and 6 cups powder sugar?
Mary says
The recipe as written above will fill an 8 or 9 inch square pan.
Robin says
So if you double it you will use 2 cups, 4 sticks, of butter?
Thanks!
Beverly says
I just made it i can believe how easyit was
Eve says
Awesome! Made this tonight for Christmas! I had to add a little more powdered sugar to the peanut butter part for it to set up good and used a bigger pan for smaller pieces this is really rich! Thanks for a nice and easy recipe will be doing this again!
Vicki Skonieczny says
Mary,
I just made this fudge today and it is so simple and tastes amazing. I, too, did not want to be bothered with rolling the Buckeyes this year and what a perfect solution. It does taste exactly like the traditional candy, but it was in the pan and into the fridge in 20 minutes. This will now take the place of rolling those tasty little Buckeyes. Simple really is best! Thanks for sharing this great recipe. Merry Christmas to you and your family.
Sandy says
This is a wonderfully simple recipe, and the fudge is to die for. Using a double boiler to make the chocolate layer is easier than using a glass pan over a pan of simmering water. I can’t wait to serve this to my family!
Maria says
I’m confused about the yield on this, if the recipe as written fits a 8×8″ pan, then wouldn’t it yield 64 1″ square pieces? Just trying to plan whether I need to double the recipe or not. Thanks.
Mary says
You are correct that if you are very precise with your cuts, it will be (64) 1-inch pieces. Mine cuts are never exact, so it’s somewhere in between 48 and 80 pieces depending on how small I slice the fudge.
Bonnie says
This looks and sounds terrific. Someone asked about substituting margarine for butter. Would it turned out the same. I rarely buy butter that is why I’m asking. Thanks.
Brenda says
Do you use salted or un-salted butter for this recipe?
alishia says
everytime ive made this the butter seams to keep separating from the mixer. what am i doing wrong?
Tina says
I just made the peanut butter fudge just like the recipe said. But for some reason the peanut butter fudge is to soft. Can’t figure out what I did wrong it was really creamy when I put it in the pan so I finished up and put it in the fridge. Tried to slice it but it still seems to soft. 😭
Crystal Fairfield says
Just made this and chilled in the fridge for about 2 hours. Tried to slice out a piece to try and the peanut butter mixture completely crumbled under the chocolate. It was very nice and creamy to start…Will this not be an issue once it warms to room temperature or did I do something wrong? 😕
Mary says
I typically set it out at room temp to warm a bit before slicing.
Martha says
I tried this recipe yesterday but was disappointed , the chocolate layer did not adhere to the peanut butter layer, when I tried to slice it into squares it came apart in two layers! Taste is good but very sweet.
Mark simmons says
I made this the other day and mine came out very soft not hard like the one in the video. Did i miss a step or two or did I not do something right? I done everything according to the recipe shown.
Susan Revill says
How do I fix the chocolate layer I used evaporated milk and now it’s not setting ? What to do
Mary says
Unfortunately, the fudge will not set with evaporated milk.
Sharon says
What butter did you use?
Mary Younkin says
I use plain salted butter.
Barbara says
Made this for Christmas Eve. The peanut butter part did not set…. is the recipe correct where it says 1 cup butter?
Mary says
Yes, that is correct.
Sarah utter says
Same problem. It didn’t set even after 24 hours seamed too buttery.
Mary says
In not sure what you dud you use enough powdered sugar? I’ve found if you skimp or use too much it will affect a recipe.
Shannon says
I made this for coworkers for a holiday gift and they loved it! I will definitely be making this again!
Mindy says
I made this tonight and I had to make my own sweetened chocolate : (1 & 1/2 cup of unsweetened powdered cocoa + 3/4 cup & 2 tablespoons of sugar + 6 tablespoons of butter) Came out perfect!
PC says
the recipe is too oily for my taste., its just too much butter. I can see why people like it but I try to be a bit healthier when I make dishes.