Easy Chocolate Peanut Butter Fudge Recipe
This EASY chocolate peanut butter fudge has a creamy texture, tons of chocolate peanut butter flavor, and only takes about 5 min of prep!
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Ingredients
- 2 tbsp unsalted butter
- 14 oz can sweetened condensed milk*
- 2 c semisweet chocolate chips
- 1 c mini marshmallows
- 1 c crunchy peanut butter (you can use creamy if you prefer)
- chopped peanuts for sprinkling on top
Instructions
- Line square baking dish (8x8" or 9x9") with aluminum foil. Spray the foil with cooking spray.
- Add butter, sweetened condensed milk, and peanut butter to a medium saucepan over medium heat. Stir occasionally for a few minutes until butter is melted.
- Stir in the marshmallows until they melt - another minute or so.
- Stir in the chocolate chips until they melt - just another minute or two. Remove from heat.
- Pour the fudge mixture into prepared pan, ensuring you get it to spread as evenly as you can across the pan. (It's not going to be very runny, so don't worry about trying to fit every nook and cranny. Gravity will eventually help it settle!)
- Immediately sprinkle chopped peanuts on top and gently press in.
- Chill in fridge for 3-4 hours (or overnight). Remove pan from fridge, lift fudge out with foil, and then use a sharp knife to slice fudge into about 32 smaller pieces. You can make fewer cuts than this to produce larger pieces of fudge, but because this is such a decadent and sweet treat, I like to make smaller pieces.
- Wrap fudge block tightly with plastic wrap or store in an airtight container in the fridge for several days. It'll stay moist & delicious for quite a while!
Notes
*In order to make sure others would achieve the same outcome, I used Eagle Brand sweetened condensed milk since it's widely available. I noticed it's much thicker than my store brand, so if you use something other than Eagle Brand, it could potentially affect the recipe. I really don't know that it'd make THAT much of a difference, but because texture is key to this recipe, you might want to use Eagle Brand just because you know it'll work!
To cut the recipe in half: Cut all of the ingredients in half, store the extra half of the sweetened condensed milk in the fridge (or make a different batch of fudge with it at the same time), and then pour into a SMALLER pan to set. If you don't have a really small square pan (like a 4x4 or 5x5), you can use a loaf pan.
Other fudge recipes to consider:
- Christmas cookie fudge
- Spiced Cranberry & Pistachio White Chocolate Christmas Fudge
- Peppermint mocha Christmas fudge