A batch of Chocolate Peanut Butter Fudge seemed like the perfect recipe for the Peanut Butter Fudge Day (November 20). You know what they say, life is too short to skip dessert!
Contents
Chocolate peanut butter fudge recipe
Chocolate peanut butter fudge is a delightful confection that combines the rich, creamy flavors of chocolate and peanut butter into a smooth, indulgent treat. It is typically characterized by its sweet and slightly salty taste, making it a popular choice for dessert lovers.
The marriage of rich, velvety chocolate and the creamy goodness of peanut butter is like a symphony for the taste buds. It’s like a mini version of the childhood Peanut Butter Cup.
Whether enjoyed as a homemade treat or gifted during holidays, it remains a beloved classic in confectionery.
You can serve the fudge with vanilla, chocolate, sundaes, or peanut butter ice cream. It goes well with fresh fruit like strawberries, bananas, raspberries, or caramelized apples. For a snack board, include it with shortbread, graham crackers, nuts, pretzels, and other candies.
On the drink side, consider coffee like an espresso, mocha, or cappuccino. Milk, hot chocolate, chai tea, or Earl Grey tea also work wonderfully. For something stronger, try a dessert wine like Port, a fruity Merlot, a Chocolate Martini, or Peanut Butter Whiskey.
Here’s how to make Chocolate Peanut Butter Fudge and it’s a no-bake recipe:
Simple Chocolate Peanut Butter Fudge
Nutrition
Ingredients
- 1 cup peanut butter
- 1/2 cup cocoa powder
- 1/2 cup milk
- 1/4 cup maple syrup honey or 1/3 cup of sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In a saucepan over low heat, melt together the peanut butter, cocoa powder, milk, and honey or maple syrup.
- Once melted, remove from heat and stir in the vanilla extract and a pinch of salt. Mix until smooth.
- Line a small square baking dish with parchment paper. Pour the mixture into the dish, spreading it evenly.
- Place the dish in the refrigerator and let it chill for at least 2 hours or until firm.
- Once firm, remove from the refrigerator and cut into small squares.
Notes
- Using maple syrup instead of honey slightly increases sugar and reduces protein.
- Use natural peanut butter (no added sugar or oil) to lower total sugar by ~1 g per piece.
- For a richer texture, replace milk with evaporated milk.
- Keep well in the fridge for up to 1 week or in the freezer for up to 2 months.
SIMILAR RECIPES:
Variations
Here are some popular variations and methods to create this delicious chocolate peanut butter fudge:
- Layered Fudge
- Pour the chocolate layer first, let it set slightly
- Add the peanut butter layer on top before refrigerating.
- Swirled Chocolate Peanut Butter Fudge
- Use an ice cream scoop or a large spoon to add dollops of the chocolate and peanut butter mixtures in the pan.
- Run a knife through them to create swirls.
- Marshmallow Addition melts marshmallows with chocolate and condensed milk before adding peanut butter.
- Peanut Butter Chip Fudge
- Substitute some or all of the peanut butter with peanut butter baking chips
- Mix peanut butter chips into the melted chocolate mixture
- Nutty Variations add chopped nuts (e.g., walnuts, pecans), crushed Oreos, dried fruits, or pieces of your favorite candy bars.
- Extracts and Chips:
- Swap vanilla extract for peppermint extract and use milk chocolate chips for mint fudge
- Use butterscotch chips
- White Chocolate Peanut Butter Fudge with raspberries:
- Add freeze-dried raspberries
- Include swirls of melted white chocolate
Not sure what I’ve done wrong but my end result was not what I expected. It never entirely firmed up enough for me to cut into squares. I waited the 2 hours and then ended up putting in the freezer- where I had to keep it if I wanted to eat it without it melting. It was tasty and healthy but now looking back at the recipe’s ingredients, I’m not sure how this was ever going to firm up. Any suggestions?
Thank you for trying the recipe and for sharing your experience! The fudge is meant to be softer and more natural compared to traditional recipes, which may result in a slightly different texture.
If you’d like a firmer result, you could try extending the chilling time (4-6 hours) or even adding a a stabilizing or setting agent (2 tablespoons of coconut oil or 1/3 cup of powdered sugar). Let me know if you give it another try—I’d love to hear how it turns out for you!