Are you scared to make your own chocolate peanut butter 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.
You only need 4 simple ingredients to make this amazing chocolate peanut butter fudge! Let's discuss each one.
- Chocolate Chips: I like to use bittersweet chocolate chips to counteract the sweetness from the condensed milk.
- Peanut Butter: This acts as a binding agent and also adds lots of flavor. Feel free to use all natural or regular peanut butter.
- Sweetened Condensed Milk: This sweetens and thickens the fudge.
- Vanilla Extract: This adds a little extra flavor to the fudge.
See recipe card for full information on ingredients and quantities.
- Change things up by using chunky peanut butter.
- Add cut up mini marshmallows, crushed roasted peanuts, or crushed pretzels.
- Sprinkle margarita salt on top to cut the richness. Then, you can have more than one piece if you want!
How to Make
- Lightly butter an 8x8-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!
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.
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.
Leftovers: 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.)
Freezing: Freeze for up to a few months, then defrost at room temperature for 2 hours.
Gift Giving: 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.
- 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.
- Don't swap out the margarita salt for kosher salt. The margarita salt is larger and flakier than kosher salt.
Other No Bake Desserts
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Easy Chocolate Peanut Butter Fudge
- 12 ounces dark chocolate chips, 60% cacao (340g)
- 14 ounces sweetened condensed milk, 396g
- ½ cup all-natural smooth peanut butter, 140g
- 1 teaspoon vanilla extract
- 1-2 tablespoons margarita salt, optional
- Fill a 2-quart saucepan with two inches of water and bring to a boil.
- Meanwhile, lightly butter an 8x8-inch cake pan and line it with parchment paper.
- Measure out all the ingredients. The fudge sets quickly, so you won't have time to get out the ingredients later.
- 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.
- 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.
- Chill in the fridge until set, about 1 hour. Lift the fudge out of the pan and cut into slices.
- 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.
Serving sizes and nutritional information are only an estimate and may vary from your results.