This smooth and creamy Chocolate Peanut Butter Fudge is going to be your new favorite treat this holiday season.
I made this fudge for my husband’s office a few years ago and my kids went a little crazy over it when I let them taste test the recipe.
They were so sad when I packed it up to send to work with Sean that I promised them we’d make it again soon. I knew I could make good on that promise because of how easy this fudge is to make.
I’ve made it every Christmas since then and it remains a family favorite.
Easy Chocolate Peanut Butter Fudge
Easy fudge recipes are my saving grace this time of year. I always want to be that hostess or friend with plenty of holiday treats at her fingertips, but then time gets away from me. Lightning-fast candy recipes help me put together holiday treats with the least amount of effort.
It only takes a few minutes to stir this fudge together and it always disappears almost as quickly as I can slice it.
For more simple and stress-free holiday treats, check out these candy recipes and chocolate barks to satisfy your holiday sweet tooth.
Peppermint Bark is a spin on chocolate bark that’s extra festive and fun during the holidays. I also love to make big batches of this Peppermint Marshmallow Fudge and Cranberry Macadamia Nut Fudge to give as gifts and bring to parties.
If you’re wanting more chocolate and mint in your life, these Low Carb Thin Mint Cookies are blowing my mind. I don’t even know how it’s possible to turn everyone’s favorite Girl Scout cookie into a low carb dessert that tastes every bit as good as the original, but it is.
Chocolate Peanut Butter Fudge
This easy chocolate peanut butter fudge recipe is the perfect blend of my favorite 5-Minute Chocolate Fudge and this Creamy Peanut Butter Fudge. At first glance, it looks like a normal all-chocolate fudge. When you bite into one of these squares, you enjoy the mind blowing flavor combination of peanut butter and rich chocolate.
The texture of this fudge is spot on. Each bite melts in your mouth with creamy chocolatey perfection.
Chocolate Peanut Butter Fudge Recipe
The secret to the perfect texture of this fudge is the marshmallows. Mini marshmallows are melted together with semi-sweet chocolate chips and sweetened condensed milk.
We liked the balance between sweet and bitter that semi-sweet chocolate provides, but if you prefer you could certainly substitute milk or dark chocolate chips.
However, please do not try to substitute evaporated milk or real cream for the sweetened condensed milk! I promise you that condensed milk is the only kind that will give the fudge the right consistency. Trust me on this.
After the chocolate and marshmallows are melted, simply stir in creamy peanut butter and vanilla extract and mix until everything is well combined. Pour the fudge into a prepared pan and let it chill until firm (about 3 hours).
That’s it!
I prefer to slice this fudge into one-inch squares to serve and store. The chocolate peanut butter fudge is so rich that sometimes just a square or two is enough to satisfy my sweet tooth . . for a few minutes, at least. I admit to finding this treat hard to resist.
Store your chocolate peanut butter fudge in a sealed airtight container in the fridge for up to two weeks. Chances are it’ll be gone well before then, if the people in your house liked this as much as mine did!
This fudge recipe also freezes beautifully. Once the fudge is sliced, transfer it to a sealed container and store in the freezer for up to several months. Thaw it in the fridge when you’re ready to serve.
If you’re like me and tend to find yourself strapped for time during holiday baking season, consider making a big batch of chocolate peanut butter fudge in advance.
Then, whenever you find yourself with last-minute company (or realize you forgot to buy a gift for your child’s teacher) you have a delicious homemade treat ready to go!
Chocolate Peanut Butter Fudge Recipe
Kitchen Tip: I use these bowls, this spatula, and this pan when making this recipe.
- Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Stir frequently as the chocolate melts.
- Add the peanut butter and vanilla. Stir to melt and combine well.
- Remove from the heat. Lightly grease a 10-inch square pan or line with parchment. Pour the fudge into the pan and spread with a spatula.
- Chill in the refrigerator until firm. Slice into 1-inch pieces and store in an airtight container in the refrigerator.
Fudge Recipes
If you can’t get enough of all things chocolate and peanut butter, you’ll go nuts for this Buckeye Fudge recipe I recently shared. It reminds me of the popular candy only takes so much less time and effort to make.
Looking for even more easy fudge recipes to enjoy all holiday season?
This Mint Chocolate Chip Fudge (courtesy of Chocolate Chocolate and More) and this Rocky Road Fudge taste just like the classic ice cream flavors in fudge form.
Smores Fudge by Love From The Oven is another fudge recipe with marshmallows that I can’t wait to try. After I’ve eaten my way through another batch of White Chocolate Caramel Fudge , I’ve got my eye on Butter Pecan Fudge by Shugary Sweets and this Spiced Cider Fudge by Dessert Now Dinner Later.
My fridge is going to be PACKED with trays of fudge to share and I can’t even pretend to be sorry about that. When I find a fudge recipe that makes people happy and makes my life easier, I just can’t resist.
I’m never sad to have a freezer stocked full of fudge, I tell you.
Easy Chocolate Peanut Butter Fudge
Ingredients
- 12 ounces semi-sweet chocolate chips about 1 ½ cups
- 14 ounces sweetened condensed milk
- 1 cup miniature marshmallows
- 3/4 cup creamy peanut butter
- 1 1/2 teaspoons vanilla extract
Instructions
- Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Stir frequently as the chocolate melts. Add the peanut butter and vanilla. Stir to melt and combine well.
- Remove from the heat. Lightly grease a 10-inch square pan or line with parchment. Pour the fudge into the pan and spread with a spatula. Chill in the refrigerator until firm. Slice into 1-inch pieces and store in an airtight container in the refrigerator. Enjoy!
Notes
Nutrition
{originally published 11/6/16 – recipe notes and photos updated 11/30/21}
Brenda says
I tried most of these fudge recipes for Christmas this year, all of them turned out great. Don’t skimp on ingredients. Use good quality. I used inexpensive margarine and it was greasy and didn’t set up. I kept blotting and blotting and it would not come together. I tried it again with better brand ingredients and I’m pleased. Thanks for sharing your recipes.
Shaun Humpherys says
Looks lumpy think it may have started to cool off to soon. Tastes great thank you fast and easy
Mari Freeman says
There are 2 cups of chocolate chips in a 12 ounce bag.
D says
I made this today but it’s really gooey like caramel. It won’t really harden enough. I’m thinking maybe it’s the marshmallows? Did anyone else have this issue?
Sarah says
I used great value brand mini marshmallows and it comes out nicely everytime. Actually I used great value brand everything for this.
Mary Younkin says
I’m so glad you like the fudge, Sarah!
Julie says
i love to bake for my family and friends
Janet B. says
Why didn’t you make the above fudge in Microwave instead of Stove top??😊 I saw where you said you used to make it on the stovetop all the time and someone told you about making it in the micro so I was wondering why this time you made it on the stove instead of the micro does this certain fudge do better on stove top instead of the microwave??😊 Just wondering, LoL.
Mary says
Either method will work. Sometimes I prefer the stove and other times the microwave.
Jeanie says
I just made it and it came out watery I hope it sets.
Rebecca Mahbubani says
This is a really good recipe, but it works much better if you use marshmallow fluff instead. Without the cornstarch they coat the individual marshmallows with, the texture is smoother.
Mary Ann Smith says
How much marshmallow cream, 7 oz? I was thinking about doing that, before I saw your post.
Joan Wiley says
Disappointed. This does not have the texture of fudge. It is more like a carmel. Was planning on gifting it but won’t now.
Wendy says
I agree! What a waste of ingredients and time:( Worse fudge recipe I have ever made.
Bobbie says
I have to say I made this fudge and doubled the recipe and it came out to gooey as I seem some comments are the same. Is there anyway to correct this. It is alot of ingredients to just throw out. I thought about rolling them in a ball and crumbling up gramcrackers and roll them as smores or something. Some one please any ideas.its for a Christmas party.
Mary Younkin says
I’m guessing that it will work if you want to add graham crackers and turn it into truffles that way, Bobbie. However, without being in your kitchen with you, it’s hard to guess what might have gone wrong.
Mary says
I just mix together 1 bag of chocolate chips and one can of sweetened condensed milk. Heat and put in 9×9 pan. Cool. Sometimes I add a little peanut butter. I like it.
Nina says
I just made this. Put it in the microwave on medium for 5 minutes and it worked and tasted great. I added a few dry roasted peanuts for fun!
Mary Younkin says
I’m so glad that you like it, Nina!
Eve says
Enjoy your site very much , just wish the adds would disappear.. lol Can’t wait to try some of your recipes,
Making the fudge to share w/ the gals at my Dr office.
Mary Younkin says
Hi Eve, I’m glad that you are enjoying the recipes. It would be lovely if I could operate this site without advertising, but those pesky ads make all of this free content possible.
Jody says
I noticed you only put one can of condensed milk in in your video but your recipe calls for 14 oz 1 can is only 12 oz so which is it 12 oz or 14oz ?
Mary Younkin says
It will be fine with just 12 ounces, Jody. (I’ve never found a can that wasn’t 14 ounces. Thanks for the tip!)
Nancy says
I recently found this recipe my pile of “things I want to make”. Oh, WOW, it’s so easy and tastes amazing. Thank you!
Mary Younkin says
I’m so glad that you like the fudge, Nancy!
Tilaka DE-ZILVA says
I love her recipes. easy & uncomplicated yet delicious, Thank you, Mary
Mary Younkin says
I’m so glad you like the recipes!
Wende Wise says
I followed this recipe to the “T” it was perfect! Thank you!
Mary Younkin says
I’m so glad you like it!
Patricia Lunsford says
Everything is pretty easy and so good at least what I have tried…..
Mary Younkin says
I am happy to hear that. Thank you, Patricia.
Heather says
I have made this fudge twice in 2 weeks!! It’s so simple, and is so dang good!! I had never made fudge before and it turned out perfectly!! It is so creamy it melts in your mouth!!
Mary Younkin says
That is awesome, Heather!
Jackie Booe says
I don’t understand the negative reviews; this worked great for me! I used great value mini marshmallows and vanilla extract; Nestle semi sweet chocolate chips; Aldi sweetened condensed milk and Skippy PB because that’s what I had on hand. I made sure to measure accurately and to keep stirring on medium heat until the marshmallows were completely incorporated. It had the consistency of frosting and was easily spreadable in the pan for refrigeration and ready in two hours. Family loved it! Thank you for this keeper!!
Mary Younkin says
Thank you so much, Jackie. it really is an easy and delicious treat to make.
Nonie says
Fudge taste great, just not setting properly. Very sticky! What am I doing wrong????
Mary Younkin says
Hi Nonie, I’m glad you like the taste of the fudge! The most common issue people have with these fudge recipes is using the wrong milk. This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe. If you didn’t substitute any ingredients at all and it still isn’t setting up, I’d give it a little more time in the fridge. Made exactly as written, this will firm up every time.