A swoon-worthy, creamy layered chocolate peanut butter fudge! You’ll make this decadent candy again and again.
This Easy Peanut Butter Fudge makes terrific hostess or food gifts for the holidays. Nobody needs to know you didn’t have to break a sweat to make it!
Layered Chocolate Peanut Butter Fudge
I’m not sure why it took me so long to make this incredible confection. Maybe it was because I knew the hubby wouldn’t touch it, and I, on the other hand, would have trouble keeping my distance. This chocolate peanut butter fudge surpassed my expectations and was totally irresistible.
Tips for Making This Easy Peanut Butter Fudge Recipe
This recipe is basically my tried and true no-fail fudge with a twist. I made a half batch of the traditional version with marshmallow creme and chocolate chips, then topped that with a batch using a half-cup of peanut butter instead of chocolate.
- I always use a candy thermometer to ensure that the sugar melts properly, although using marshmallow creme does prevent sugar from recrystallizing. The mixture should reach a temperature of 234 degrees.
- If you make your layered chocolate peanut butter fudge without a thermometer, just make sure your candy is at a rolling boil for 4 full minutes and you should be fine.
- I like using an offset spatula to spread each layer evenly in the pan. But spread quickly, then don’t shake or move the pan until the fudge sets so you have a smooth top surface.
- Lining the pan with non-stick foil allows you to remove the whole batch to a cutting board once cooled. It’s much easier to slice when out of the pan.
- Store your easy peanut butter fudge in an airtight tin to keep it fresh longer. It should keep well for 2-3 weeks.
- Fudge also freezes well and will stay fresh for months. Defrost in the refrigerator to minimize any condensation.
Tom, Katie and I all nibbled away at this two-toned treat, and I sent a bunch home with Tom for his roommates to inhale, instead of me. This layered chocolate peanut butter fudge may have to replace the peanut blossoms I make each year for the holidays. Try this Tiger Bark, too, if you love this combination. It’s amazing!
Here are a few more Holiday Recipes from my blogger friends: Ginger Bears by Cravings of a Lunatic, Peppermint Chocolate Cupcakes by The Dutch Baker’s Daughter, and Cranberry Pistachio Biscotti by Noshing With The Nolands.
This post was first shared in December 2013. The text and photos were updated in 2019.
- 3 cups sugar, divided
- 12 tablespoons butter, divided
- 2/3 cup evaporated milk, divided
- 1 teaspoon vanilla, divided
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter
- 7 ounce jar marshmallow creme, divided
- Line 9x9 pan with non-stick foil. Set aside.Combine 1½ cups sugar, 6 tablespoons butter, ⅓ cup evaporated milk in a heavy saucepan.
- Bring to a boil, stirring constantly till temperature reaches 234º.
- Remove from heat and stir in ½ teaspoon vanilla, the chocolate chips and half the marshmallow creme (just less than ½ cup). Mix till chips are melted.
- Pour into prepared pan and smooth with off-set spatula.
- Repeat with remaining ingredients, adding peanut butter, vanilla and marshmallow cream when mixture reaches 234º.
- Pour peanut butter fudge over chocolate fudge and smooth top.
- Cool to room temperature, then cut into squares to serve.
Serving Size:1 square
Amount Per Serving: Calories: 167 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 58mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 1g