Easy Chocolate Peanut Butter Fudge
Equipment
- Medium saucepan or skillet
- 8×8-inch baking pan
- Parchment Paper
Ingredients
- 1 cup Peanut Butter Standard brands like Jif or Skippy offer the best structural stability
- 1 cup Semi-Sweet Chocolate Chips Or Dark Chocolate
- ½ cup Butter Unsalted
- 2 cups Powdered Sugar sifted
- 1 Tablespoon Vanilla Extract
Instructions
- Add peanut butter to a saucepan over low heat.
- Add the butter and let them start melting together.
- Add chocolate chips and continue heating on low, stirring until everything melts into a smooth mixture.
- Stir until fully melted and glossy. Remove from heat once smooth.
- Transfer the melted mixture to a bowl if needed and let it cool slightly.
- Add powdered (icing) sugar gradually to he mixture.
- Add powdered sugar gradually to the mixture and mix well until fully combined and thickened.
- Stir until smooth and creamy, with no lumps remaining. The mixture will lose its glossy shine and turn more matte—this means everything has fully combined and it’s ready to set into a firm, fudge-like texture as it chills.
- Transfer to a lined baking dishand spread evenly. Chill in the refrigerator until firm before slicing.
- Chill the fudge for at least 2 hours until firm. Then remove from the pan and cut into 16 squares.
Recipe Video
Recipe Notes
- Warm the peanut butter slightly before mixing
If it’s too cool, it can seize the chocolate slightly and create a thicker, harder-to-smooth mixture. A few seconds in the microwave keeps everything fluid and silky.
- Control the melt, not just the heat
Don’t just use low heat—stir constantly and remove from heat early. Residual heat will finish melting the chocolate without risking separation or dull texture.
- Use a lined pan with overhang for clean removal
Let the parchment hang over the edges. This allows you to lift the entire slab out before cutting, which keeps edges sharp and prevents crumbling.
- Tap the pan lightly after pouring
A gentle tap on the counter releases trapped air bubbles and helps the surface settle into a smoother, more professional finish.
- Score before fully set for perfect cuts
When the fudge is partially set (about 60–90 minutes in), lightly score the top. Final cuts will be cleaner and more precise.
- Let it sit 5 minutes before slicing
Cutting straight from the fridge can cause cracking. A short rest at room temperature softens the fats just enough for smooth cuts.
- Wipe your knife between cuts
Use a warm, dry knife and clean it between slices. This prevents dragging and keeps edges sharp.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.