Peanut Butter–Chocolate Fudge Recipe
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This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.
What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.
Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.
This recipe was featured as part of our Back-to-School Bake Sale story and our Chocolate Desserts photo gallery.
INGREDIENTS
- 1 (14-ounce) can sweetened condensed milk
- 1 (11.5-ounce) package bittersweet chocolate chips
- 1 1/2 cups miniature marshmallows
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Coat an 8-by-8-inch baking dish with butter and set aside.
- Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.
- Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.
- Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.
- Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.
Just made a batch of this using peter pan smooth peanut butter and semi-sweet chocolate chips. It's a hit! Gonna try one batch of just peanut butter now :D
I don't think of Jif/Skippy as having any "dry nut particles" that scott123 refers to, but I'm assuming if the recipe calls for natural pb - it would say so. I'd prefer to use the natural stuff and not so concerned about the amount of salt but rather the sugar/sweetness. Any thoughts?
Can I substitute almond butter? I'm allergic to peanut butter.
Masha, no, you can't skip the PB. The PB helps to temper the strong taste of the bittersweet chocolate, but, more importantly, when the dry nut particles hit the water in the condensed milk, they absorb the moisture and lend this recipe the stiff fudge like texture. Without the PB, it wouldn't be fudge-like at all.
Can you make this sans PB and will it come out decent?
I used natural peanut butter, so I added some kosher salt, maybe half a teaspoon. The result tastes great. Of course it's sweet, it's FUDGE!!!
I though it was delicious licking the spoon while it was warm, but somehow when It was set, it seemed quite sickly sweet, and difficuld to eat. Maybe i used a little too much peanut butter.
It would be really great as a sauce when just made though
When I made it, I used crunchy peanut butter instead of smooth and the texture was off. Could that have been the problem?
It sounds delicious. I will be trying out the recipe,as soon as I get some marshmallows. I agree with the previous poster,Chocolate is my weakness. Weezy1c