Chocolate & Peanut Butter Fudge is so delicious and super simple to make. This Fudge recipe is a no bake holiday favorite that only uses 6 ingredients and takes just 15 minutes to prep. Chocolate fudge is layered on top of peanut butter fudge for a Christmas treat that's impossible to stop eating.
I like cookies at Christmas, but I love Fudge! This recipe is so good and combines my classic peanut butter fudge with milk chocolate fudge. It's over the top delish and I know your family will love it too.
For more no bake Christmas treats, try this White Chocolate Peppermint Popcorn, Reindeer Oreo Cookies, Christmas Muddy Buddies, and Chocolate Ritz Cracker Cookies.
Jump to:
Why You'll Love This Recipe:
- Big on Taste. The combination of chocolate and peanut butter fudge is so rich and creamy.
- No Bake. No oven required for this no bake fudge, just use the stovetop or the microwave.
- Minimal Ingredients. Only 6 simple ingredients for this easy fudge recipe.
- Quick. 15 minutes to prep, then stick it in the fridge for 4 hours or up to overnight and slice.
- DIY Christmas Gift. This is a fun homemade treat to make for friends and family during the holiday season.
For more Chocolate Christmas Treats, try these No Bake Oreo Truffles, Hot Cocoa Dip, and Nutella Puff Pastry.
Ingredients:
Sweetened Condensed Milk: Helps to set the fudge and adds a creamy texture and sweetness. Any brand of sweetened condensed milk works great in this recipe.
Peanut Butter Chips: Find these in the baking aisle near the chocolate chips and I like the Reese's brand for this recipe.
Milk Chocolate Chips: Ghirardelli Chocolate Chips are a must for me. The quality and taste is so much better than it's competitors.
Peanut Butter: It's super important to use Jiffy or Skippy peanut butter in this recipe. Now is not the time for natural peanut butter.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- The sprinkles can be left off, but I do like that they cover up any imperfections. Fudge sets quick and sometimes it can look a little funky on top.
- The milk chocolate chips can be swapped out with dark chocolate, white chocolate, or semi-sweet chocolate chips.
- Equipment: You can use a microwave safe dish and microwave instead of the double boiler and stovetop. Microwave the peanut butter chips and chocolate chips in 30 second increments until soft and stir. Then, combine the other ingredients.
For another must make fudge recipe, try this Mint Chocolate Fudge.
How to Make Chocolate & Peanut Butter Fudge:
Step 1: Line an 8x8 pan with parchment paper, covering the bottom and coming up and over 2 of the sides. This will make it easy to pull out after refrigerating. In a double boiler, fill the bottom with 1 cup of water and place on the stovetop on medium low heat. Pour in the peanut butter chips and melt. Stir to combine, then pour in the vanilla extract and sweetened condensed milk. Stir to combine, then add in the peanut butter and stir. Quickly pour the peanut butter fudge into the 8x8 dish. Spread with a frosting spatula into an even layer. Note: It's okay if it's not perfect because the chocolate layer goes over the top.
Step 2: Clean and rinse the top of the double boiler. It must be completely dry or the chocolate could seize from the water droplets. Make sure the bottom still has about 1 cup of water remaining. Heat the stovetop over medium low and pour the milk chocolate chips into the top of the double boiler. Melt completely and stir. Add in the vanilla extract and sweetened condensed milk and stir until completely mixed and it is all brown in color without streaks. Pour the chocolate fudge mixture over the top of the peanut butter fudge and spread out evenly. Add on sprinkles, if desired, when the chocolate layer is still wet. Allow to sit at room temperature for 15 minutes, then wrap in plastic wrap and store in the fridge for 4 hours or up to overnight.
Step 3: Remove the fudge from the 8x8 pan and place on a cutting board. Slice into about 20-24 pieces.
Step 4: Serve and enjoy!
Expert Tips:
- Make sure to line the 8x8 pan with parchment paper that goes over the sides of the pan. This will make it super easy to get out for slicing.
- Do not allow any water to come in contact with the chocolate chips or they will seize up and you'll need to repeat it with a new bag.
- The peanut butter and chocolate fudge sets quickly, so work fast at getting them into the pan.
- It's best to allow the fudge to set in the fridge for 4 hours or up to overnight for easy slicing and the best texture.
For more DIY Christmas Gift Ideas, check out these Dill Oyster Crackers, Holiday Simmer Pot, Brown Sugar Simple Syrup, and Pecan Turtles.
More Holiday Recipes You'll Love:
If you tried this Peanut Butter & Chocolate Fudge Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Chocolate & Peanut Butter Fudge
- Total Time: 4 hours, 15 minutes
- Yield: 8x8 pan of fudge 1x
Description
Chocolate & Peanut Butter Fudge is so delicious and super simple to make. This Fudge recipe is a no bake holiday favorite that only uses 6 ingredients and takes just 15 minutes to prep. Chocolate fudge is layered on top of peanut butter fudge for a Christmas treat that's impossible to stop eating.
Ingredients
Peanut Butter Fudge Layer:
- 10 ounce bag Reece's Peanut Butter Chips
- 1 teaspoon vanilla extract
- 14 ounce can of sweetened condensed milk
- ½ cup creamy peanut butter (Jif or Skippy)
Chocolate Fudge Layer:
- 10 ounce milk chocolate chips, Ghriradelli brand
- 1 teaspoon vanilla extract
- 14 ounce sweetened condensed milk
- 1 tablespoon Sprinkles (optional)
Instructions
- Line an 8x8 pan with parchment paper, covering the bottom and coming up and over 2 of the sides. This will make it easy to pull out after refrigerating. In a double boiler fill the bottom with 1 cup of water and place on the stovetop on medium low heat. Pour in the peanut butter chips and melt. Stir to combine, then pour in vanilla extract and sweetened condensed milk. Stir to combine, then add in the peanut butter and stir. Quickly pour the peanut butter fudge into the 8x8 dish. Spread with a frosting spatula into an even layer. Note: It's okay if it's not perfect because the chocolate layer goes over the top.
- Clean and rinse the top of the double boiler. It must be completely dry or the chocolate could seize from the water droplets. Make sure the bottom still has about 1 cup of water remaining. Heat the stovetop over medium low and pour the milk chocolate chips into the top of the double boiler. Melt completely and stir. Add in the vanilla extract and sweetened condensed milk and stir until completely mixed and it is all brown in color without streaks. Pour the chocolate fudge mixture over the top of the peanut butter fudge and spread out evenly. Add on sprinkles, if desired, when the chocolate layer is still wet. Allow to sit at room temperature for 15 minutes, then wrap in plastic wrap and store in the fridge for 4 hours or up to overnight.
- Remove the fudge from the 8x8 pan and place on a cutting board. Slice into about 20-24 pieces.
- Serve and enjoy!
Notes
- Make sure to line the 8x8 pan with parchment paper that goes over the sides of the pan. This will make it super easy to get out for slicing.
- Do not allow any water to come in contact with the chocolate chips or they will seize up and you'll need to repeat it with a new bag.
- The peanut butter and chocolate fudge sets quickly, so work fast at getting them into the pan.
- It's best to allow the fudge to set in the fridge for 4 hours or up to overnight for easy slicing and the best texture.
- Prep Time: 5 minutes
- Fridge Time: 4 hours
- Cook Time: 10 minutes
- Category: dessert
- Method: no bake
- Cuisine: American
George says
So good and impossible to stop eating. Also really easy to make!
Tara Smithson says
Thanks so much George! We love this one too.