Chocolate Peanut Butter Fudge

My neighbor showed up one afternoon with a tin of homemade chocolate peanut butter fudge, and I was genuinely speechless—it was impossibly creamy, rich without being heavy, and the peanut butter didn't fight the chocolate but danced with it. I had to know how she made it, and when she walked me through it in her kitchen, I realized the magic was just patience and two simple layers that somehow become greater than their parts. Now it's the one thing I make when I want to feel like I've got my life together, or when I need a gift that says I actually tried.

I made this for a potluck once and brought it slightly too warm—it was basically fudge soup by the time I arrived—but people still devoured it with spoons like it was the best thing there. That's when I learned that even when things go sideways, good chocolate and peanut butter are hard to mess up. Now I freeze mine overnight before cutting, and it arrives perfect.

Ingredients

• Semisweet chocolate chips (1½ cups): The base of everything—don't cheap out here because it's literally half your flavor story.
• Sweetened condensed milk (14 oz can): This is the secret to silky texture; it makes the chocolate layer smooth without needing cream.
• Unsalted butter (6 tbsp total): Use real butter, split between the two layers—it matters more than you'd think.
• Creamy peanut butter (1½ cups): The good stuff that's just peanuts and salt, not the overly sweet kind.
• Powdered sugar (1 cup, sifted): Sifted is non-negotiable here; clumps ruin the smooth finish.
• Pure vanilla extract (2 tsp total): Don't skip it; vanilla rounds out both layers beautifully.
• Fine sea salt (½ tsp): A tiny pinch that wakes up the peanut butter and makes people wonder what the secret ingredient is.

Instructions

Line your pan:

Cut parchment paper to fit an 8-inch square pan with a little extra hanging over the edges—this is your exit strategy later. It takes 30 seconds and saves you from ruined fudge.

Melt the chocolate layer:

Combine chocolate chips, condensed milk, and 2 tbsp butter in a medium saucepan over low heat, stirring constantly until it's glossy and smooth. This should take about 5 minutes; if it's heating too fast, pull it off the flame for a moment.

Finish and pour:

Stir in 1 tsp vanilla, then pour the warm mixture into your parchment-lined pan and spread it evenly with a spatula. Don't overthink the smoothness; it'll set perfectly.

Make the peanut butter layer:

In a clean bowl, whisk together peanut butter, sifted powdered sugar, melted butter, salt, and 1 tsp vanilla until you have something thick and creamy that holds together.

Layer and smooth:

Gently spread the peanut butter mixture over the chocolate, using a warm spatula to make the top even. Work slowly so you don't disturb the chocolate layer underneath.

Chill until firm:

Pop the whole pan in the fridge for at least 2 hours—overnight is even better if you have time. You'll know it's ready when it doesn't give under light pressure.

Cut and store:

Lift the whole thing out using the parchment overhang, place it on a cutting board, and slice into 36 squares with a sharp knife. Wipe the blade between cuts for clean edges.

Save

I brought a box of these to my mom's book club, and she kept one piece for herself and gave the rest away because she knew if she had the whole box, we'd have a conversation about willpower that neither of us wanted to have. That's when I realized this fudge isn't just candy—it's the kind of thing that makes people happy.

Texture Secrets

The sweetened condensed milk is the unsung hero here—it gives you a fudgy texture that's dense but not heavy, creamy but not oily. The peanut butter layer needs to be just firm enough to hold its shape but soft enough that it melts on your tongue the second it hits your mouth. If your peanut butter layer feels too stiff after mixing, let it sit at room temperature for five minutes to relax.

Flavor Builds

There's this perfect moment when you're spreading the peanut butter layer where you can smell both the chocolate and the peanut butter at the same time, and that's when you know something good is happening. The vanilla extract in both layers ties them together so they don't taste like chocolate and peanut butter separately—they taste like one unified flavor that's somehow more than both. If you're feeling brave, a tiny sprinkle of flaky sea salt on top before chilling adds this sophisticated edge that chocolate and peanut butter lovers go absolutely wild for.

Endless Variations

Once you master the basic two-layer fudge, the fun begins—fold chopped roasted peanuts into the peanut butter layer for crunch, swap semisweet for dark chocolate if you like bitter notes, or use milk chocolate if you want something sweeter and milder. I've made it with almond butter once and it was genuinely different but equally good. The architecture of the recipe is so solid that you can play with it without breaking anything.

• Add ½ cup chopped roasted peanuts to the peanut butter layer for a satisfying crunch.
• Dust the top with cocoa powder or sprinkle flaky sea salt for visual appeal and extra flavor.
• Try dark chocolate for a more sophisticated, less sweet version that's still ridiculously good.

Save

This fudge is proof that the simplest recipes are often the ones worth keeping, and that homemade candy doesn't need to be complicated to be absolutely worth making. Whether you're feeding yourself or wrapping it up for someone else, it's the kind of thing that lingers in the best way.

Common Questions

→ How do I achieve a smooth chocolate layer?

Gently melt chocolate chips with sweetened condensed milk and butter over low heat, stirring continuously until silky and smooth.

→ Can I use a different type of peanut butter?

Yes, creamy peanut butter works best for a smooth layer, but natural or crunchy can add texture if preferred.

→ What’s the best way to cut the dessert without sticking?

Use parchment paper overhang for easy removal and a sharp knife lightly warmed in hot water for clean cuts.

→ How long should it chill before serving?

Refrigerate for at least 2 hours to ensure the layers set firmly for easy slicing.

→ Can I customize the texture or flavor?

Yes, folding chopped roasted peanuts into the peanut layer adds crunch, or sprinkle sea salt on top before chilling for enhanced flavor.