Chocolate Peanut Butter Fudge

24 Servings
Prep Time 15 minutes
Chill 4 hours
Total Time 4 hours 15 minutes

Chocolate Peanut Butter Fudge is perfectly sweet and salty. Peanut butter and chocolate are layered over each other for the perfect homemade candy.

Homemade Candies like creamy fudge are surprisingly easy to make! This recipe takes two classics, Peanut Butter Fudge and Chocolate Fudge, and combines them into one delicious treat. It’s perfect to satisfy your sweet tooth, put out during the holidays, or give as a gift.

Chocolate Peanut Butter Fudge square

Salty peanut butter and rich chocolate might be the best dessert combination ever. It’s seriously tough to beat the delicious taste of Peanut Butter Cups. This Chocolate and Peanut Butter Fudge recipe gives you the same flavors, but in a soft, chewable fudge. The regular chocolate fudge is topped off with a peanut butter layer for a sweet treat that any chocolate lovers are sure to go crazy for.

If you’re planning to give Chocolate Peanut Butter Fudge as a gift start by slicing it into squares. You can wrap each square individually in plastic wrap, or just lay them out over parchment paper in a gift box. When you’re preparing more than one layer of fudge, make sure to put wax or parchment paper between each layer so that they don’t stick together. If you ship the fudge put a gel ice pack in the box so that it doesn’t melt in transit, and make sure to let the recipient know to expect food.

Chocolate Peanut Butter Fudge collage

More Chocolate Fudge Recipes

FAQs for Chocolate Peanut Butter Fudge

Why does fudge have to reach a specific temperature?

The proper consistency of your fudge depends entirely on the temperature that it boils to inside the pot. As candy increases in temperature, the candy will cool to a harder position. If you boil it beyond the 230 to 234 recommended temperature, your fudge will be too hard. Conversely, if you do not let it reach the a high enough temperature, your fudge will be too soft.

How do you get perfect clean cuts in homemade fudge?

The first step to achieving beautifully cut fudge is to have a clean, sharp, long knife that can cut through the length of your pan of fudge in one slice. Additionally you can take the full block of fudge out of the pan and place it on a silicone pad that has rulers or cutting marks on it. You can create your own guide with a ruler and a strip of parchment paper. Place the full block of fudge on the parchment. Make 2-inch marks with the ruler on 2 intersecting sides. Then use those marks as your guide to cut clean, consistent squares of candy.

Chocolate Peanut Butter Fudge collage

How to Make Chocolate Peanut Butter Fudge

  • Prep Time: To make sure that the Peanut Butter Fudge doesn’t stick to the pan line your baking pan with foil. Use the paper from a stick of butter to grease the foil before pressing it into the dish.
  • Chocolate Layer: Stir evaporated milk and sugar in a pot until all the sugar is dissolved. Turn the heat up to high and stir constantly for 8-10 minutes until it reaches 230-234 degrees on your candy thermometer. Then add in the butter, chocolate chips, vanilla extract and whisk for 2-3 minutes. When your chocolate is glossy and smooth, pour it into the pan.
  • Peanut Butter Layer: Melt butter in a large pot over medium heat. Whisk in brown sugar and milk, then bring to a boil for 2 minutes, whisking constantly. Turn off the heat and whisk in peanut butter and vanilla. Transfer to your stand mixer and beat in powdered sugar for 3-4 minutes. Pour over chocolate layer.
  • Finish: Cover it, and transfer the pan to the refrigerator to set for at least 4 hours. Slice into 2-inch squares and enjoy!
Chocolate Peanut Butter Fudge collage

Variations on Chocolate Peanut Butter Fudge

  • Chocolate chips: Instead of the milk chocolate in the recipe, try using dark chocolate, white chocolate, or semi-sweet chocolate chips to change up the flavor
  • Oreos: For a delicious Oreo topping, put the Oreos in a food processor to break them into crumbs. Then sprinkle the crumbs over the fudge before putting it in the fridge to set.
  • Salt: To add an extra special touch, and even a bit of a gourmet look, give the fudge a sea salt topping. Sprinkle a pinch of salt over the fudge and enjoy the sweet and salty taste. Always a wining combination, especially when giving as a gift.
  • More Toppings: For more delicious toppings try crushed nuts, crushed pretzels, mini M&M’s, sprinkles, or mini marshmallows. This would be a great time to involve any other family members or kids to participate. Everyone will be so excited about the fudge, but to have a hand in topping it off with the extras of your choice really
Chocolate Peanut Butter Fudge in a pan, sliced in squares

Can Chocolate Peanut Butter Fudge be made ahead?

Fudge is so often made for holidays, special occasions or events, or to give as gifts to others. You are likely to be very busy with lots of other things on these occasions so making the Fudge ahead of time is deal. Luckily this Fudge will taste great the next day, or even a few days after you make it. You can make this an annual tradition for the fudge to be the first thing you make for your favorite holiday and then it will be ready to go without a second thought on the day you need it.

More Peanut Butter Treats

Chocolate Peanut Butter Fudge square

How to Store Chocolate Peanut Butter Fudge

  • Serve: Let the fudge chill in the fridge for at least 4 hours before serving. Once it’s set, you can keep the fudge in an airtight container on your counter for up to 3 days.
  • Store: You can also store the Chocolate Peanut Butter Fudge in the refrigerator for up to 2 weeks. Cover it in plastic wrap or aluminum foil, or store it in an airtight container. When you’re storing the fudge, make sure to separate each layer of fudge with parchment paper.
  • Freeze: You can also wrap each piece individually, then put them in a freezer bag to store in the freezer. The fudge will stay good frozen for up to 6 months.
Chocolate Peanut Butter Fudge square

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Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge is perfectly sweet and salty. Peanut butter and chocolate are layered over each other for the perfect homemade candy.
Yield 24 Servings
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Candy
Cuisine American
Author Sabrina Snyder


Chocolate Fudge:

Peanut Butter Fudge:

  • 1/4 cup unsalted butter
  • 1 cup brown sugar , packed
  • 1/4 cup whole milk
  • 1/2 cup creamy peanut butter , not natural
  • 1 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar


Chocolate Fudge:

  • Line a 9×9 inch baking pan with heavy duty foil and spray with vegetable oil spray.
  • Add evaporated milk and sugar to a large pot and stir until sugar is dissolved.
  • Raise heat to high and stir constantly for 8-10 minutes, until sugar mixture reaches between 230-234 degrees on a candy thermometer.
  • Add in the butter, semi-sweet chocolate chips, milk chocolate chips and vanilla extract and whisk until glossy and smooth, 2-3 minutes.
  • Add the chocolate fudge layer into the baking pan and spread evenly.

Peanut Butter Fudge:

  • Clean out the pot and dry well.
  • Melt the butter in a large pot over medium heat, then whisk in the brown sugar and milk and bring to a boil (start timing when you see small bubbles) for 2 minutes whisking constantly.
  • Turn off the heat, whisk in the peanut butter and vanilla, then move the mixture to your stand mixer and beat in the powdered sugar for 3-4 minutes.
  • Pour the peanut butter fudge layer over the chocolate layer and swirl gently with a butter knife.
  • Let firm for 4 hours in the fridge, covered.
  • Slice into small 2-inch by 2-inch pieces to serve.


Calories: 493kcal | Carbohydrates: 71g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 55mg | Potassium: 179mg | Fiber: 2g | Sugar: 67g | Vitamin A: 375IU | Vitamin C: 0.4mg | Calcium: 80mg | Iron: 1mg
Chocolate Peanut Butter Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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