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}
Jennifer says
Hi your original recipe says for the choc fudge 1 can condensed milk, 12oz choc chips (2 cups) and 1/4 cup butter. But then further in the recipe it says 1/2 a can of milk, and 1 1/2 cups of choc chips and only 2 tablespoons of butter. With no vanilla. Which one do I use? Thanks!! ALso, can you reduce the amt of powdered sugar if you want it less sweet?
Mary Younkin says
Hi Jennifer, I think I figured out what you’re talking about. The Buckeye Fudge recipe calls for a variation of the recipe for chocolate fudge. That’s why it’s all written out in the recipe card here. The recipe is HALF of the amounts called for in the original and slightly tweaked from there. Just follow the directions in this recipe and you’ll be set. Happy fudge making!
Kathy says
This is probably a silly question, but, should fudge be refrigerated after you’re done? My neice just made us some peanut butter fudge that is delicious 😋. She said we should refrigerate it. I don’t think it needs to be, do you? By the way, I’m going to be making this today!! Can’t wait! Thank you so much and thanks for sharing your recipe!!
Mary Younkin says
I do refrigerate my fudge recipes, Kathy.
Suze says
Yum
Mary Younkin says
I hope you love it, Suze.
Melissa says
I missed the part about refrigerating. I made mine last night and it’s been on the doubter. Is it okay to serve?
Melissa says
*counter
Mary Younkin says
The fudge is perfectly safe without refrigeration, Melissa. If your house had been warmer, it wouldn’t have set nicely. But if the house is cool enough, it will keep nicely.
Melissa says
Awesome, thanks for the quick reply and the great recipe!
KATHRYN HAIGHT says
Love this recipe!!! So much easier than rolling buckeyes and tastes the same maybe eve better!!! 🙂
Mary Younkin says
I’m so very happy that you are enjoying the fudge, Kathryn!
Rebecca says
Easy to make. And delicious.
Mary Younkin says
I’m happy to hear that you like the fudge, Rebecca!
Dawn says
I just made it
Cooling now
Let me just say the spoon tastes amazing
Can’t wait till tomorrow
Mary Younkin says
I wish it was cooling in MY fridge now, Dawn! I’m glad you like the fudge.
Leigh says
Something went wrong with mine. The peanut butter fudge was runny and never did get harder. Do you know what might have happened?
Mary Younkin says
I’m guessing that one of the measurements might have been accidentally off, Leigh. I hate when that happens!
Lori says
I made this yesterday and have the same basic issue. I almost feel like maybe there’s too much butter in the peanut butter layer? I’m far from an expert so that’s really a guess, but I could see a lot of butter floating on top of the peanut butter before I poured the chocolate on. Maybe that’s how it’s supposed to be, though?!
Mary Younkin says
Depending on the brand of ingredients used, a thin layer of butter will occasionally separate. It typically doesn’t affect the final results. You can blot the oil with a paper towel or simply leave it there. I hope you’re enjoying the fudge, Lori!
Jazlyn says
Did you use margarine or vegetable oil spread? I was reading in the peanut butter fudge recipe that this can cause runny, separating fudge.
Yeye says
This was heavenly,sooo good 😍❤️💕
Mary Younkin says
I’m so happy you like it, Yeye!
Brie says
WOW!
Mary Younkin says
I’m so glad that you like it, Brie!
Cricket says
You don’t specify in the recipe the kind of butter (Salted or Sweet), maybe this is way people have success and others do not. Please specify which type of butter to use for this recipe.
Mary Younkin says
I use salted butter in all of my recipes, Cricket.
Meghan says
Can you make this with less powdered sugar?
Mary Younkin says
I haven’t tried that myself, so I have no idea how it might work, Meghan.
Jackie Hachey says
Would it still set right if you left out the sweetened condensed milk and put a powdered sugar substitute in it? I’m trying to figure out a way to make this “ketoish”.
Mary Younkin says
I have no idea how that might work, Jackie.
Kaitlin Rocco-DeNinno says
Hi- for this recipe should I use salted or unsalted butter? Thanks!
Mary Younkin says
I use salted butter in all of my recipes, Kaitlin. Enjoy.
Suzanne says
This looks delicious, thank you for sharing!
Mary Younkin says
I hope that you love it, Suzanne.
mary says
while making the peanut butter fudge when i added the powered sugar and put it in cups at a time there was still little chunks of powered sugar is that okay?
Mary Younkin says
It’s just fine as far as the final result goes and the taste, Mary. However, if you add it slowly while constantly mixing, it will help blend it more completely.
Jordan says
Hi,
I tried this last night. It tastes delicious but the peanut butter is very soft compared to the chocolate layer. I can’t cut it into chunks and if I eat a piece my fingers go straight through the peanut butter layer. Any advice on how I could salvage the fudge by resetting?
Mary Younkin says
It didn’t harden in the fridge, Jordan? Did you by chance substitute an ingredient?
Beth Elsbrock says
Love this!! I wonder if I’m doing something wrong though….my peanut butter layer is crumbly. Any tips?
Thanks for the great recipe!
Mary Younkin says
Hi Beth, I’m glad you love the fudge! If you are slicing the fudge cold from the fridge, the layers may separate or crumble a bit. If you allow it to warm at room temperature for a few minutes prior to slicing, it should slice more cleanly.
Angelique Tester says
Hi Mary
This may have already been asked but would the peanut butter layer work using almond butter instead? Thank you
Angie
Mary Younkin says
I’m guessing it could work, Angelique. However, I haven’t tried that myself.
Armita Umholtz says
Have a question: I make the fudge with condensed milk a lot. Have you ever tried the peanut butter fudge with pB chips? Just wondering.
Mary Younkin says
I’ve never tried that, Armita.
mtngrl84 says
I’m a home baker and this recipe is ABSOLUTELY PERFECT!!! Easy to follow, delicious, and gorgeous to look at. Thank you for taking the time to share this recipe!
Mary Younkin says
I’m thrilled that you love the fudge!