Chocolate Peanut Butter Fudge

There's something magical about the moment when melted chocolate meets creamy peanut butter, and you realize you've just created something that tastes like pure indulgence without breaking a sweat. I discovered this fudge on a lazy Sunday afternoon when I had leftover condensed milk in the pantry and a serious chocolate craving that needed solving. My kitchen filled with that rich, toasty aroma, and before I knew it, I had a pan of silky fudge that made everyone forget about store-bought versions entirely. It became my go-to gift when I wanted to feel fancy without spending hours in the kitchen.

I'll never forget making a triple batch of this for my nephew's school fundraiser and watching his entire class descend on the table like it was the only thing worth eating. He came home with an empty box and the biggest smile, telling everyone it was his aunt who made it—that moment made me realize fudge isn't just candy, it's a love language. Now whenever someone asks for my secret weapon dessert, this is the one I pull out.

Ingredients

• Semisweet chocolate chips (1½ cups / 260 g): The foundation of everything—they melt into silk when paired with condensed milk, and their subtle sweetness keeps the fudge from being cloying.
• Sweetened condensed milk (1 can / 14 oz / 396 g): This is the secret weapon that gives fudge its creamy, almost mousse-like texture without needing cream or multiple dairy products.
• Unsalted butter (2 tbsp + 4 tbsp melted): Use it cold for the chocolate layer to prevent graininess, and melted for the peanut butter layer to help everything bind together smoothly.
• Creamy peanut butter (1½ cups / 375 g): Don't use the oil-separated natural kind here—a stable, emulsified peanut butter spreads evenly and sets properly.
• Powdered sugar (1 cup / 120 g, sifted): Sifting matters because lumps won't dissolve into the peanut butter layer and create bumpy texture.
• Pure vanilla extract (2 tsp total): The vanilla glues the flavors together and adds a subtle warmth that makes people wonder what the mystery ingredient is.
• Fine sea salt (½ tsp): A small pinch in the peanut butter layer amplifies both flavors and prevents the fudge from tasting one-dimensional.

Instructions

Prepare your canvas:

Line your 8-inch square pan with parchment paper, letting it hang over two sides so you can lift the whole slab out later. This step saves you from scraping and scratching—trust me, your patience will thank you.

Melt the chocolate layer:

Combine chocolate chips, condensed milk, and 2 tbsp butter in a medium saucepan over low heat, stirring constantly until everything melts into a glossy, smooth mixture. Once it's silky, remove from heat and stir in vanilla extract.

Spread the chocolate foundation:

Pour the chocolate mixture into your prepared pan and smooth it into an even layer using a spatula. Work gently so you don't create air bubbles.

Make the peanut butter layer:

In a separate bowl, whisk together peanut butter, sifted powdered sugar, melted butter, salt, and vanilla extract until the mixture is completely smooth and creamy. If it feels stiff, let it sit for a minute—warmth from the melted butter helps soften it.

Layer the magic:

Gently spread the peanut butter mixture over the chocolate layer, smoothing the top with a spatula in even strokes. Don't press hard or you'll disturb the chocolate below.

Let it set:

Refrigerate for at least 2 hours until the fudge is completely firm and holds its shape when cut.

Cut and serve:

Run a sharp knife under hot water, wipe it dry, then cut the fudge into 36 squares using clean, confident strokes. Wipe the knife between cuts so you get clean edges.

Save

I once brought this to a potluck where someone asked if I'd made it at a professional bakery, and I realized that homemade fudge carries a kind of confidence that store-bought can never match. There's something about offering people something you made with your own hands that transforms a simple dessert into a moment of connection.

Why This Fudge Works

The two-layer structure isn't just for looks—it creates a textural conversation between rich, silky chocolate and nutty, slightly grainy peanut butter that keeps you reaching for another piece. The condensed milk does most of the heavy lifting, replacing the need for multiple steps or special equipment. Everything relies on melting and mixing, which means your success rate stays high no matter your experience level.

Making It Your Own

This recipe is a jumping-off point, not a rulebook, and some of my favorite batches came from small experiments. You can toast the peanut butter layer's flavor by using natural peanut butter mixed with regular, or deepen the chocolate by swapping half the semisweet for dark chocolate chips. A light sprinkle of flaky sea salt on top before chilling adds an elegant surprise that makes people pause mid-bite.

Storage and Keeping

Keep your fudge in an airtight container in the refrigerator and it'll stay perfect for nearly a week, though it rarely lasts that long in my house. If you're gifting it, layer the squares between parchment paper in a pretty box—homemade fudge feels special when it's presented that way.

• Freeze fudge for up to three months if you want to make a big batch ahead.
• If your kitchen is warm, refrigerate the pan a bit longer before cutting for cleaner edges.
• Always cut fudge when it's cold—warm fudge crumbles and sticky fudge refuses to cut cleanly.

Save

This fudge has become my answer to almost every occasion—a thank you, a celebration, a moment when someone needs a little sweetness in their day. Make it once and you'll understand why it keeps getting made.

Common Questions

→ How do I achieve a smooth chocolate layer?

Gently melt the chocolate chips with sweetened condensed milk and butter over low heat, stirring constantly until fully combined and glossy.

→ What’s the best way to spread the peanut butter layer evenly?

Use a spatula to gently smooth the peanut butter mixture over the chocolate base, ensuring an even and flat surface before chilling.

→ Can I make the fudge firmer or softer?

Adjust firmness by chilling time; longer refrigeration firms it up, while shorter keeps it softer and creamier.

→ Are there any recommended ingredient substitutions?

You can swap semisweet chocolate chips with milk or dark chocolate according to taste preferences without altering texture.

→ How should leftover pieces be stored?

Store in an airtight container in the refrigerator to maintain freshness for up to one week.