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}
April says
Amazing! This came out perfect. I used evaporated milk with brown sugar to substitute for the sweetened condensed milk. I’m afraid if will be making this way too often.
Mary says
I’m so happy you liked the recipe, April!
Hailey says
hey, is there a way that you can slice the time in half im doing a school project with this.
Mary Younkin says
Unfortunately, the required chill time remains the same regardless of recipe size, Hailey!
Hailey says
ok thanks anyways the recipe was good!!
Jules says
I hate to state/ask the obvious, but to those who are stating the peanut butter portion didn’t set right – are you sure you used butter, and not margarine or another “butter-like” product? This turned out phenomenally well for me and all aspects set perfectly, so I’m wondering what (perhaps) could have been done differently by those whose finished product didn’t set. Thanks for the recipe!
Mary Younkin says
I’m thrilled that you liked the fudge so much and I appreciate your input, Jules. I suspect that people often substitute without even realizing how much it can impact the final result.
Donna M Webster says
Just made this Buckeye Fudge. Super easy. Love it!
Mary Younkin says
I’m so glad that you’re enjoying the fudge, Donna.
angela says
do you use sweetened peanut butter or unsweetened? And do you use the natural kind with the separated oils or ones like Jif, etc?
Mary Younkin says
I use Jiff, Angela.
Christine says
Can this be freeze?
Mary Younkin says
Yes, this will freeze nicely.
Debbie says
Do you have a recipe for milk chocolate fudge too?
Mary Younkin says
You can use the basic chocolate recipe and simply substitute milk chocolate for dark or semi-sweet, Debbie.
Kay says
So in the microwave, you say to melt it (PB) and then to heat it (chocolate.) Does this mean just use the microwave and set it to 90 seconds or does this mean I am supposed to use the “melt” option on the microwave?? I don’t know if it even makes a difference. But I’m incredibly new at all things baking. Thank you!
Mary Younkin says
If you have a melt setting, that’s perfect, Kay. I typically melt at 50% power in the microwave.
Kristy says
What size oan did you use?
Mary Younkin says
I use an 8 or 9-inch square pan, Kristy.
Eric says
Can I use salted butter
Mary Younkin says
I use salted butter in all of my recipes, Eric.
Beks says
All,I have to say is: YUMMY and this fudge is so easy to make! Thank you so much for sharing it!
Mary Younkin says
I’m so glad you love the fudge, Beks!
Barbara Morris says
This is my “go to” holiday dessert. I’ve made it for my in laws and company parties. Very easy to make and feeds many people. Everyone loves it.
Mary Younkin says
I’m so happy that you love the fudge, Barbara!
Lori says
I just made this and my kids keep asking when can they eat it . Easy to make and looks great!
Mary Younkin says
I’m so glad that you love the fudge, Lori!
Linda says
Hi Mary, This fudge sounds yummy and I am going to try it. I was wondering if I wanted to make it in a 9×13 pan should I just double the recipe? Have you ever made it in a 9×13 pan? Can’t wait to try it. Thanks for sharing! Linda
Mary Younkin says
Yes, this recipe will double nicely for a 9×13 size pan, Linda.
Linda says
Thanks Mary!
Julie Anderson says
Can you swirl this recipe, and then would that help hold it together?
Mary Younkin says
The peanut butter fudge is very thick, so it requires a little finessing, Julie. If you use a knife to kind of cut grooves into it before it sets, you can then pour the chocolate fudge over it and it will almost be a swirl. But it will be far too thick to “swirl” with a knife the way you would traditionally marble a candy or cake.
Liz says
Can these be frozen for a later date?
Mary Younkin says
You bet, Liz. Fudge freezes nicely.
Ron Kilmer says
Made a double recipe—-was super easy and quick. Put in 9×13…. makes 120 pieces (about 5#)minus 3 testers 😱🥴Had to ask my wife to hide it from me, so good. Lol
Mary Younkin says
I’m so glad you’re enjoying the fudge, Ron!
Ann says
Disappointed. The taste is good but the peanut butter fudge did not stick to the chocolate fudge. The peanut butter was just too much like a buckeye and maybe a little dry. At any rate, a huge mess.
I would also recommend a larger pan for these, layering two fudge recipes made the fudge a lot thicker.
Mary Younkin says
Hey Ann, I recommend slicing the fudge at room temperature. It does often separate if sliced straight from the fridge. You can certainly make the fudge in a larger pan though. The thickness is easily adjustable.
Nancy says
I have made this fudge several times and it is fantastic!!!! The last time I made it, the store only had fat free condensed milk. It definitely does not work well in this recipe. It did not change the taste, it just did not set up as well. Just a note to others so they don’t make the same mistake! LOL!!
Mary Younkin says
That’s great to know, Nancy.
Tonya says
I am doing something wrong and need help. The peanut butter layer is oily and greasy I cannot get it to set up. I am on my second attempt and decided to try and leave peanut butter layer overnight to set. I have never made this and do not know what I am doing wrong. I have only made marshmallow peanut butter fudge.
Mary Younkin says
I can not even imagine what is going wrong. Did you substitute any of the ingredients, Tonya? Did you use exact measurements?
Terrie says
I had issues too. The recipe calls for 1 cup butter, it doesnt say divided. I put it all in the peanut butter because i didn’t read ahead carefully.
Mary Younkin says
The butter isn’t supposed to be divided in this recipe. The PB fudge needs 1 cup of butter and the chocolate layer requires 2 tablespoons of butter.
Robin says
Thank you so much, I made this yesterday how yummy, perfect , an amazing recipe!!!!!!!! I am sure it will be a big hit for the holidays. It is a keeper
Mary Younkin says
I’m so glad that you love the fudge, Robin.