Chocolate Peanut-Butter Fudge

Photo by Grant Cornett
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  • Makes 36 squares
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 207 calories
    • Calories 113 calories from fat
    • Fat 13 g
    • Sat Fat 6 g
    • Cholesterol 16 mg
    • Sodium 60 mg
    • Protein 3 g
    • Carbohydrate 22 g
    • Sugar 18 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 6 mg


  1. Check nonstick cooking spray, for the pan
  2. Check 1/2cup (1 stick) unsalted butter
  3. Check 1 10.5-ounce bag miniature marshmallows
  4. Check 1cup sugar
  5. Check 1cup creamy peanut butter
  6. Check 1cup heavy cream
  7. Check 1/4teaspoon kosher salt
  8. Check 16ounces semisweet chocolate, chopped
  9. Check 1/4cup coarsely chopped peanuts


  1. Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
  2. In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream, and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
  3. Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.