Easy Chocolate Peanut Butter Fudge

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Are you scared to make your own fudge?  I have been–I was concerned it would turn into a dry, crumbly mess!  With this easy recipe, however, there’s no need for boiling or candy thermometers.  If you can melt chocolate, you can make this recipe on the stovetop or in the microwave.

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Questions

Can I make this in the microwave?

Yes, you can make this recipe in the microwave.  Microwave the chocolate chips and peanut butter together in a microwave safe bowl in 30-second intervals, stirring between each one.  Proceed with the rest of the recipe as written.

What is the best way to melt chocolate?

• The best way is in a double boiler.  Pour the chocolate in the top, and stir frequently until it is melted.
• If you don’t have a double boiler, place the chocolate in a heatproof bowl and set over a pan of gently simmering water.  Make sure the bottom of the bowl doesn’t touch the water, or it will burn.
• Although you can melt it in the microwave, it isn’t the best way.  It’s really easy to burn it, so only use the microwave if you have to.

What add ins can I use?

Some delicious ideas would be…

• salted, chopped peanuts
• mini marshmallows
• mini pretzels
• sprinkle of margarita salt on top

How to Store Fudge

• Wrap in wax paper and store in an airtight container, or put on a plate and cover tightly with plastic wrap.
• Store at room temperature, out of the sun and away from sources of heat, for a week.  (If you’re concerned about it softening too much, just refrigerate it.)
• Freeze for up to a few months, then defrost at room temperature for 2 hours.

How to Make

Gather all the ingredients.

Lightly butter an 8×8-inch cake pan and line with parchment paper.  This will ensure easy removal of the fudge later.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.  Make sure the bottom of the bowl doesn’t touch the water.

Stir in the sweetened condensed milk, peanut butter, and vanilla until evenly mixed, then immediately pack into the prepared pan.  Work fast, as the fudge will begin to set quickly.  (For a delicious twist, sprinkle some margarita salt on top of the fudge at this stage.)

Chill uncovered in the fridge for 1 hour.

Cut into 36 squares (six cuts each direction).

Serve on a pretty plate and enjoy!

Pro Tips

• Have all the ingredients measured out before you start.  The fudge sets quickly!
• Use dark chocolate so it isn’t too sweet.  The bittersweet flavor of 60% chocolate is just what we want.
• Sprinkle margarita salt on top to cut the richness.  Then, you can have more than one piece if you want!
• Don’t swap out the margarita salt for kosher salt.  The margarita salt is larger and flakier than kosher salt.
• Change things up by using chunky peanut butter or adding cut up mini marshmallows.
• Store leftovers in an airtight container at room temperature.  (You can keep it in the fridge if you live in a hot, humid climate.)
• Freeze extras in an airtight container or zip-top freezer bag for up to two months.
• Makes a great gift idea for Valentine’s Day or Christmas.  Set the pieces in a wax paper lined box or tin.  Decorate with a bow.

Other No Bake Desserts

• Peppermint Pie
• No Bake Cookies
• Cherry Cheesecake
• Grasshopper Pie
• Nanaimo Bars

The pleasure of a 5-star review would be greatly appreciated.

Recipe

Easy Chocolate Peanut Butter Fudge

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★★★★★

5 from 1 reviews

• Author: Emma
• Prep Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 36 pieces 1x

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Description

Chocolate peanut butter fudge is an old fashioned no bake dessert that’s a favorite with kids and adults.  It’s ridiculously easy to make, and it only takes 5 ingredients!  Use dark chocolate chips, sweetened condensed milk, peanut butter, vanilla, and salt to make this quick stovetop treat.  It will be a popular candy at Christmas!

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Scale 1x2x3x

Ingredients

• 12 ounces dark chocolate chips, 60% cacao (340g)
• 14 ounces sweetened condensed milk (396g)
• 1/2 cup all-natural smooth peanut butter (140g)
• 1 teaspoon vanilla extract
• 1–2 tablespoons margarita salt, optional

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Instructions

1. Fill a 2-quart saucepan with two inches of water and bring to a boil.
2. Meanwhile, lightly butter an 8×8-inch cake pan and line it with parchment paper.
3. Measure out all the ingredients.  The fudge sets quickly, so you won’t have time to get out the ingredients later.
4. Pour the chocolate chips into a shallow heatproof bowl.  Once the water has boiled, turn the heat down to low and set the bowl on top of the saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.  Stir until it’s fully melted.
5. Remove from the heat and pour in the sweetened condensed milk, peanut butter, and vanilla extract.  Stir until evenly mixed, then immediately pack the fudge into the prepared pan.  If desired, sprinkle the margarita salt on top.
6. Chill in the fridge until set, about 1 hour.  Lift the fudge out of the pan and cut into slices.

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Notes

• Use dark chocolate to reduce the sweetness.
• Sprinkling the fudge with flaky salt will cut some of the sweetness and richness.
• Store leftovers in an airtight container at room temperature or in the fridge for up to a week.
• Freeze leftovers in an airtight container or zip-top freezer bag for up to 2 months.

• Category: Dessert
• Method: Chilled
• Cuisine: American

Keywords: old fashioned, sweetened condensed milk

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