Best 20 Chocolate Peanut Butter Fudge Recipes

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Indulge your sweet cravings with our delectable Chocolate Peanut Butter Fudge, a symphony of flavors that will tantalize your taste buds. This classic confection combines rich, creamy chocolate with the nutty goodness of peanut butter, resulting in a luscious, melt-in-your-mouth experience. Our collection of recipes offers a variety of options to suit your preferences, from the classic stovetop method to a quick and easy microwave version. Whether you prefer a smooth and velvety texture or a fudgy, chewy bite, we have the perfect recipe for you. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving more.

**Variations:**
- **Classic Chocolate Peanut Butter Fudge:** This timeless recipe uses simple ingredients to create a rich and creamy fudge that perfectly complements the peanut butter's nutty flavor.
- **Microwave Chocolate Peanut Butter Fudge:** Short on time? Our microwave version delivers the same delicious fudge in a fraction of the time, making it a perfect treat for busy weeknights or impromptu gatherings.
- **Dark Chocolate Peanut Butter Fudge:** For those who prefer a more intense chocolate experience, this recipe uses dark chocolate for a rich, decadent flavor that pairs wonderfully with the peanut butter.
- **White Chocolate Peanut Butter Fudge:** Craving something sweet and creamy? Our white chocolate variation offers a delightful twist on the classic, with its smooth, milky flavor and the addition of peanut butter chips for an extra burst of peanut butter goodness.
- **Peanut Butter Swirl Chocolate Fudge:** Add a touch of visual appeal to your fudge with this swirled variation. Layers of chocolate and peanut butter create a beautiful marbled effect, making it a stunning addition to any dessert table.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PEANUT BUTTER FUDGE



Chocolate Peanut Butter Fudge image

This is such an easy and fun recipe to make.

Provided by Jean

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 32

Number Of Ingredients 6

3 cups white sugar
1 cup evaporated milk
¼ cup cocoa
½ cup peanut butter
1 tablespoon margarine
1 tablespoon butter

Steps:

  • Butter one 9x9 inch pan.
  • Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
  • Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g

CHOCOLATE-PEANUT BUTTER FUDGE



Chocolate-Peanut Butter Fudge image

Provided by Food Network Kitchen

Time 1h5m

Yield 64 pieces

Number Of Ingredients 5

Unsalted butter, softened, for brushing
1 14-ounce can sweetened condensed milk
2 cups bittersweet chocolate chips
2 pinches salt
2 cups peanut butter chips

Steps:

  • Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
  • Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
  • Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE



Chocolate Peanut Butter Swirl Fudge image

An easy chocolate fudge is swirled with peanut butter fudge to make this beautiful and delicious candy. Great for gift giving or party trays.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 3h15m

Yield 24

Number Of Ingredients 6

2 cups peanut butter chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons butter or margarine
Dash salt
1 teaspoon vanilla extract
¼ cup semi-sweet chocolate chips

Steps:

  • In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
  • In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
  • Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.3 g, Cholesterol 8.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 96.1 mg, Sugar 14.7 g

CHOCOLATE FUDGE PEANUT BUTTER COOKIES



Chocolate Fudge Peanut Butter Cookies image

These tempting fudgy cookies need only five ingredients-what could be easier? The melt-in-your-mouth goodies go over big with kids and make a fantastic pick-me-up for adults. —Elaine Stephens, Carmel, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 5

2 cans (16 ounces each) chocolate fudge frosting, divided
1 large egg, room temperature
1 cup chunky peanut butter
1-1/2 cups all-purpose flour
Sugar

Steps:

  • Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE



Old Fashioned Peanut Butter Chocolate Fudge image

How can you go wrong with Peanut Butter and Chocolate? My mom got this recipe from the church we went to when I was a kid.. brings back lots of memory's.

Provided by darstrst

Categories     Candy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups sugar
1 pinch salt
1 teaspoon vanilla
1 cup peanut butter
1/3 cup cocoa
1/2 cup milk
1 tablespoon butter

Steps:

  • Combine sugar, cocoa, milk, salt and vanilla in saucepan.
  • Mix well, bring to boil over low heat.
  • Let boil until definite ball forms in cold water.
  • Remove from heat.
  • Add butter and peanut butter.
  • Stir well, pour into pan, cut in squares. Cool.

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE



Chocolate Peanut Butter Bars with Hot Fudge Sauce image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 generous servings

Number Of Ingredients 24

For chocolate layer
Vegetable oil for greasing pan
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon vanilla
1 cup salted dry-roasted peanuts (4 oz)
For peanut butter layer
4 oz cream cheese, softened
1/2 cup creamy peanut butter (not "natural")
3/4 cup confectioners sugar
1/4 teaspoon salt
1/2 cup chilled heavy cream
1 teaspoon vanilla
For hot fudge sauce
1/3 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons packed brown sugar
2 tablespoons Dutch-process unsweetened cocoa powder
1/4 teaspoon salt
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 teaspoon vanilla

Steps:

  • Make chocolate layer:
  • Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
  • Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
  • Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
  • Make peanut butter layer:
  • Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
  • Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
  • Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
  • Make hot fudge sauce:
  • Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
  • To serve:
  • Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

PEANUT BUTTER AND CHOCOLATE FUDGE



Peanut Butter and Chocolate Fudge image

Creamy peanut butter fudge is a delicious twist on traditional fudge. It is great for holiday parties, and disappears quickly!

Provided by Andrea Schmidt

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h15m

Yield 32

Number Of Ingredients 8

2 cups milk chocolate chips
⅔ cup semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 pinch salt
½ cup peanut butter
1 tablespoon vanilla extract
½ cup peanut butter chips
¼ cup milk

Steps:

  • Line an 8- or 9-inch square baking pan with parchment paper, leaving 2 to 3 inches overhang on the sides.
  • Combine milk chocolate chips, semisweet chocolate chips, condensed milk, and salt in a large microwave-safe bowl. Microwave on high until mostly melted, about 2 minutes. Stir with a soft spatula until creamy. Mix in peanut butter and microwave for 1 minute. Add vanilla extract and stir until smooth. Transfer to the prepared baking pan and smooth top with a spatula.
  • Combine peanut butter chips and milk in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue to microwave in 30 second increments, stirring in between, until mixture is smooth. Pour on top of the fudge mixture and smooth top with a spatula. Place in the refrigerator until firm, about 2 hours.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 18 g, Cholesterol 7.8 mg, Fat 8.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 66.9 mg, Sugar 16.3 g

3-INGREDIENT CHOCOLATE AND PEANUT BUTTER FUDGE RECIPE BY TASTY



3-Ingredient Chocolate And Peanut Butter Fudge Recipe by Tasty image

Here's what you need: semi-sweet chocolate chips, condensed milk, peanut butter

Provided by Merle O'Neal

Categories     Desserts

Yield 8 servings

Number Of Ingredients 3

2 cups semi-sweet chocolate chips
1 can condensed milk
½ cup peanut butter

Steps:

  • In a medium bowl, combine chocolate chips and condensed milk.
  • Microwave for 1 minute and mix together until smooth.
  • Lay a piece of parchment paper over a 9x9-inch (23x23-cm) baking dish.
  • Transfer chocolate mix to baking dish, spread evenly.
  • Refrigerate for 10 minutes.
  • Spread peanut butter evenly over the top of the cooled fudge.
  • Refrigerate for 2 additional hours.
  • Carefully cut into squares
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 10 grams, Sugar 44 grams

PEANUT BUTTER CHOCOLATE FUDGE



Peanut Butter Chocolate Fudge image

I get the whole family involved with this fudge. I bake, my daughter watches the clock, my husband stirs and my son is a taste tester! -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 pounds (117 pieces).

Number Of Ingredients 18

2 teaspoons butter
CHOCOLATE LAYER:
2 cups sugar
1 can (5 ounces) evaporated milk (2/3 cup)
5 tablespoons butter, cubed
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 teaspoon vanilla extract
2 cups semisweet chocolate chips
PEANUT BUTTER LAYER:
2 cups sugar
1 can (5 ounces) evaporated milk (2/3 cup)
5 tablespoons butter, cubed
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
Coarsely chopped chocolate-covered or salted peanuts, optional

Steps:

  • Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan., For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Nutrition Facts :

CHOCOLATE PEANUT BUTTER FUDGE SUNDAE



Chocolate Peanut Butter Fudge Sundae image

I've saved this to last, and for good reason: it is the ultimate ice cream sundae. Obviously, if you're not a peanut-eater, it won't be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I'd eaten so much before even getting the ice creams out of the freezer. Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain old, same old vanilla, you have a party right here. I made a jar of this for a friend to take home for her supper recently. As soon as she'd had it she sent a text saying "Bottle that sauce, make millions". Well maybe, but until then, here's the recipe:

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 10m

Yield 4 servings for very lucky people

Number Of Ingredients 8

2/3 cup sweetened condensed milk
2/3 cup semi sweet chocolate chips
1/2 cup smooth peanut butter (recommended: Skippy)
4 scoops toffee or caramel ice cream
4 scoops chocolate ice cream
4 scoops vanilla ice cream
4 tablespoons or 1/4 cup salted peanuts, roughly chopped or left whole to taste
4 chocolate cigar cookies

Steps:

  • Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
  • Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla.
  • Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
  • Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.

LOW-CARB CHOCOLATE PEANUT BUTTER FUDGE (XYLITOL)



Low-Carb Chocolate Peanut Butter Fudge (Xylitol) image

After reading about the many benefits of xylitol, I went looking for a recipe that would tell me how to add it to unsweetened chocolate and make my own sugar-free chocolate. I couldn't find one quickly and was feeling impatient, so I made this up and it turned out quite well! Note: My sweetener of choice is Sugar Twin (sodium cyclamate) ordered from Canada, which I believe tastes best and is safest. Combining two sweeteners gives a better flavor. When I made this with xylitol only, it had a "too sweet" taste. Also, I used crunchy peanut butter (which is why you see bits of peanuts in the photo), but of course you could use smooth.

Provided by TapestryThreads

Categories     Candy

Time 30m

Yield 16 1x1 inch squares, 16 serving(s)

Number Of Ingredients 6

4 ounces unsweetened baking chocolate
1 cup natural-style peanut butter
3/4 cup xylitol sugar substitute
1 tablespoon artificial sweetener
1/2 cup half-and-half cream
1 teaspoon vanilla extract

Steps:

  • Melt the baking chocolate in a double boiler over medium heat.
  • Add xylitol and half & half, and stir to blend well.
  • Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
  • Remove from heat and stir in peanut butter and vanilla.
  • Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
  • Chill until firm, then cut into 16 pieces. Store in refrigerator.

15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE



15 Minute No Bake Chocolate Peanut Butter Fudge image

In just 15 minutes its ready to cut into squares! This fudge is really good. It was handed down by 3 generations and will stay in the family forever!

Provided by Jen Santiago

Categories     Candy

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (16 ounce) box confectioners' sugar
1 cup peanut butter
4 tablespoons hershey's cocoa
1 teaspoon vanilla
1/2 lb butter

Steps:

  • Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.

CHOCOLATE PEANUT BUTTER FUDGE



Chocolate Peanut Butter Fudge image

Provided by Food Network

Yield 48 pieces

Number Of Ingredients 6

Crisco® Original No-Stick Cooking Spray
1 (18 oz.) jar Jif® Extra Crunchy Peanut Butter or 1 (18 oz.) jar Jif® Creamy Peanut Butter
1 (11.5 oz.) package milk chocolate chips
1 (12 oz.) package semi-sweet chocolate chips
1/4 teaspoon almond extract
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

Steps:

  • LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.
  • PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
  • STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
  • VARIATION
  • CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
  • Tip:Cooking time is based on a 1,000-watt microwave oven.

CHOCOLATE PEANUT BUTTER POTATO FUDGE



Chocolate Peanut Butter Potato Fudge image

Make and share this Chocolate Peanut Butter Potato Fudge recipe from Food.com.

Provided by Ceezie

Categories     Candy

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 ounces semi-sweet chocolate chips
2/3 cup mashed potatoes
1 cup peanut butter
1 teaspoon vanilla
2 1/2 cups powdered sugar

Steps:

  • In a 2 1/2 quart microwave safe bowl, cook chocolate pieces, uncovered, on high for 1 1/2-2 minutes or until pieces are melted and smooth, stirring half way through the cooking time.
  • Stir in potatoes, peanut butter and vanilla. Add powdered sugar and stir till well blended. With the back of a spoon, press the mixture into a greased 8x8x2-inch pan. Cover and chill. When firm cut into squares.

LOW CARB CHOCOLATE PEANUT BUTTER FUDGE



Low Carb Chocolate Peanut Butter Fudge image

Make and share this Low Carb Chocolate Peanut Butter Fudge recipe from Food.com.

Provided by Mercy

Categories     Candy

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 5

8 ounces cream cheese
1 cup Splenda sugar substitute
1 ounce baker's unsweetened chocolate
1/4 cup heavy cream
4 teaspoons peanut butter

Steps:

  • Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.
  • Melt chocolate in separate bowl until creamy.
  • Combine chocolate with cream cheese mixture and whisk in Splenda and cream.
  • Pour into buttered glass pan and chill at least 4 hours.
  • Cut into 16 squares and enjoy.
  • Note that this recipe yields a more "gooey" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.

DOUBLE DECKER CHOCOLATE PEANUT BUTTER FUDGE



Double Decker Chocolate Peanut Butter Fudge image

Make and share this Double Decker Chocolate Peanut Butter Fudge recipe from Food.com.

Provided by ThatJodiGirl

Categories     Candy

Time 18m

Yield 1 pound

Number Of Ingredients 4

1 cup peanut butter chips
1 (14 ounce) can sweetened condensed milk (divided)
1 teaspoon vanilla extract (divided)
1 cup semi-sweet chocolate chips

Steps:

  • Line an 8 inch square pan with foil, extending the foil over edges of pan.
  • Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
  • Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
  • Stir in 1/2 tsp.
  • vanilla; spread evenly into prepared pan.
  • Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
  • Stir in remaining 1/2 tsp.
  • vanilla; spread evenly over peanut butter layer.
  • cover; refrigerate until firm.
  • Remove from pan; place on cutting board.
  • Peel off foil.
  • Cut into squares.
  • Store tightly covered, in refrigerator.

DREAMY CHOCOLATE PEANUT BUTTER FUDGE



Dreamy Chocolate Peanut Butter Fudge image

Provided by Cooking Channel

Categories     dessert

Time 2h45m

Yield 36 servings

Number Of Ingredients 4

2 cups canned pure pumpkin
1 (18.3-ounce) box fudge brownie mix
2 tablespoons light chocolate syrup
2 tablespoons reduced-fat peanut butter, softened

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else!
  • Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan.
  • Then spoon peanut butter on top and use a knife to swirl it around.
  • Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked.
  • Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!

Nutrition Facts : Calories 65, Fat 1 grams, Sodium 57 milligrams, Carbohydrate 13.5 grams, Fiber 0.5 grams, Protein 0.5 grams, Sugar 9 grams

CHOCOLATE-PEANUT BUTTER FUDGE BARS



Chocolate-Peanut Butter Fudge Bars image

Peanut butter and chocolate, yum! I got this recipe from a 2005 isuue of Womans Day magazine and its presentation is nice enough for serving to guests or just treating yourself to a bit of indulgence. They're very rich, so don't let the small 9" pan size fool you ;)

Provided by Breezytoo

Categories     Bar Cookie

Time 1h25m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

1 (18 ounce) box brownie mix (Triple Chocolate Decadence)
1/2 cup peanut butter chips
1/2 cup dry roasted peanuts, chopped
3/4 cup creamy peanut butter
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
6 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
6 ounces bittersweet baking chocolate, coarsely chopped
5 tablespoons unsalted butter
1 tablespoon corn syrup

Steps:

  • Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray.
  • Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
  • Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
  • Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie.
  • Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets.
  • Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
  • Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.

HERSHEY'S CHOCOLATE PEANUT BUTTER FUDGE



Hershey's Chocolate Peanut Butter Fudge image

What could be better than chocolate and peanut butter together? This is my husbands favorite candy.

Provided by sharon endicott

Categories     Chocolate

Time 25m

Number Of Ingredients 6

3 c sugar
1/2 c unsweetened hershey's cocoa powder
1 1/2 c milk
1 dash(es) salt
1 tsp vanilla extract
9 oz -approx. 3 tbsp. creamy peanut butter

Steps:

  • 1. Cover a 9x9 in. pan with foil and spray with cooking oil spray.
  • 2. In a heavy sauce pan add sugar,coccoa,salt, and milk. Stir over medium heat until it begins to boil. Boil without stiring until soft ball stage-approx. 240 degrees on a candy themo. or approx. 15-20 min.
  • 3. Remove from heat. Add the vanilla and peanut butter. Stir until well blended. Pour into pan. Cut when cool.

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE



Melt-In-Your-Mouth Chocolate-Peanut Butter Fudge image

This recipe is so easy to make. The fudge turns out smooth and rich. Just remember to move quickly once the mixture has been microwaved, or your fudge will be difficult to turn out into the pan. I have used this recipe as a base to create many variations of fudge simply by omitting and substituting ingredients. Any way it's made, it's yummy!

Provided by MarthaStewartWanabe

Categories     Candy

Time 13m

Yield 24 serving(s)

Number Of Ingredients 8

2 tablespoons butter, softened
3 2/3 cups powdered sugar, sifted
1/2 cup butter (one whole stick, solid)
1/2 cup cocoa powder
1/2 cup peanut butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup walnuts (optional)

Steps:

  • With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
  • Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
  • Microwave on high for 2 1/2 minutes.
  • Remove from microwave with oven mits and add vanilla.
  • With a hand-held mixer, beat at medium-high speed until smooth.
  • If desired, stir in walnuts.
  • With a rubber spatula, turn out into previously greased cake pan and spread evenly.
  • Chill for 1 hour or until solid.
  • Cut into squares.
  • Store refrigerated for up to two weeks (that is if it makes it that long!).
  • VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

Tips:

  • For a smoother fudge, use a food processor or blender to combine the ingredients.
  • If you don't have a candy thermometer, you can use the cold water test to check if the fudge is done. Drop a small amount of fudge into a bowl of cold water. If it forms a firm ball, the fudge is done.
  • To make peanut butter swirl fudge, reserve 1/4 cup of the fudge mixture and stir in 1/4 cup of peanut butter. Drop the peanut butter mixture by spoonfuls onto the top of the fudge in the pan. Swirl the fudge with a knife or toothpick.
  • Fudge can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 1 month.

Conclusion:

Chocolate peanut butter fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor and creamy peanut butter swirl, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give chocolate peanut butter fudge a try. You won't be disappointed!

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