Easy Chocolate Peanut Butter Fudge – Sweet & Salty Classic

It’s a game-changer. This recipe is the culinary equivalent of finding a twenty in your winter coat. It’s stupidly easy, wildly delicious, and requires zero candy thermometers.

You get that perfect, creamy texture and rich flavor without the stress. If you can melt things and stir, you’ve got this.

This isn’t just any dessert. It’s a nostalgia bomb wrapped in a rich, creamy package.

The combination of deep, dark chocolate and salty, sweet peanut butter is a classic for a reason. It hits every single pleasure center in your brain. Do you remember those little square candies from the candy aisle?

This is the homemade, infinitely better version that makes you feel like a kitchen wizard. It’s the kind of treat that disappears from the countertop in under an hour, and you’ll be left wondering who ate it all (spoiler: it was probably you).

Ingredients

Gather your squad. The beauty of this chocolate peanut butter fudge is its simple lineup.

You probably have most of this in your pantry right now, which is dangerously convenient. No weird, hard-to-find items here, just pure, unadulterated goodness.

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup creamy peanut butter
• 1/2 teaspoon sea salt (for sprinkling)

Step-by-Step Instructions

1. Prepare your pan. Line an 8×8 inch baking dish with parchment paper.This is non-negotiable unless you enjoy chiseling fudge out of a glass prison.
2. Melt the main event. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything is melted and smooth.Do not walk away. Burnt chocolate is a tragedy we can avoid.
3. Incorporate the peanut butter. Remove the pan from the heat and stir in the vanilla and peanut butter.Keep stirring until the peanut butter is fully swirled in and the mixture is uniform. It should look gloriously glossy.
4. Transfer and set. Pour the fudge mixture into your prepared pan and spread it into an even layer.Sprinkle the top with that flaky sea salt for a gourmet touch. Now, the hardest part: let it chill in the refrigerator for at least 3 hours, or until firm.
5. Slice and serve. Once set, lift the fudge out using the parchment paper.Use a sharp knife to cut it into small squares. Pro tip: run the knife under hot water for cleaner cuts.

Storage Instructions

This fudge stores beautifully, making it a perfect make-ahead dessert. Keep it in an airtight container in the refrigerator, where it will stay fresh for up to two weeks.

For long-term storage, you can freeze it. Layer the squares between parchment paper in a freezer-safe container. It will keep for up to three months in the freezer.

Thaw in the fridge overnight before serving.

Why You’ll Love This Chocolate Peanut Butter Fudge

• It’s Unbelievably Simple: No fancy equipment or advanced skills required. This is a foolproof recipe that delivers professional results every single time.
• The Ultimate Crowd-Pleaser: Bring this to a party or potluck and watch it vanish. It appeals to literally everyone (unless they have a nut allergy, but we have alternatives for that).
• Perfect for Gifting: Package this creamy fudge in a cute box or tin, and you have a heartfelt, homemade gift that beats anything store-bought.

Common Mistakes to Avoid

• Using the wrong peanut butter.Avoid the natural, oily kind that separates. Stick with standard creamy peanut butter for the right consistency. Trust me on this.
• Rushing the chill time.Impatience leads to a gooey mess. Let the fudge set fully for the perfect sliceable texture. Your future self will thank you.
• Overheating the chocolate.Low and slow is the mantra. High heat will cause the chocolate to seize and become grainy. We’re making fudge, not charcoal.

Alternatives and Variations

This recipe is wonderfully adaptable.

For a nut-free version, use sunflower seed butter instead of peanut butter. To make it vegan, swap the chocolate chips for vegan-friendly ones, use vegan butter, and substitute the sweetened condensed milk with a can of full-fat coconut cream mixed with 3/4 cup of maple syrup. You can also stir in chopped nuts, pretzel pieces, or even a swirl of marshmallow fluff for different textures and flavors.

FAQs

Can I freeze this chocolate peanut butter fudge?

Absolutely!

This fudge freezes exceptionally well. Just follow the storage instructions above for a ready-to-eat treat anytime a craving strikes.

What’s the best substitute for sweetened condensed milk?

For a DIY approach, you can make a version using evaporated milk and sugar. For a dairy-free option, the coconut cream and maple syrup combo mentioned in the variations works perfectly.

How long does it stay fresh?

When stored properly in the fridge, this easy fudge stays fresh and delicious for up to two weeks.

It rarely lasts that long in my house, though.

Is this kid-friendly?

Is the sky blue? Kids absolutely devour this stuff. It’s a guaranteed hit for lunchboxes, bake sales, and after-school snacks.

Can I prep it ahead of time?

100%.

This is an ideal make-ahead dessert. It actually benefits from the firming-up time in the fridge, making it perfect for getting a jump on your holiday baking or party prep.

Final Thoughts

This chocolate peanut butter fudge recipe is my secret weapon for effortless entertaining and satisfying my own massive sweet tooth. It proves that the best desserts don’t have to be complicated.

I hope this recipe brings as much joy to your kitchen as it has to mine. Now go make a batch, and tell me in the comments how quickly it disappeared!