Chocolate Peanut-Butter Fudge

One bite of this peanut butter fudge, and you just might vow to keep a batch in the fridge 24/7. Combining the flavor of rich, chocolatey fudge with a peanut butter cup—all with crunchy peanuts sprinkled on top—this dessert checks off all the boxes. No need to turn on the oven, either. You’ll melt the butter, chocolate, peanut butter, cream, and a few other ingredients over a saucepan, before pouring the mixture into an 8-inch-square pan, adding a few nuts on top, and cooling it in the fridge. Cut into bite-sized (or bigger!) squares, and dig in. Sweet.

chocolate-peanut-butter-fudge
Photo by Grant Cornett
Chocolate Peanut-Butter Fudge 2.7 62 5 1
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  • Makes 36 squares
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  • Nutritional Information
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    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
One bite of this peanut butter fudge, and you just might vow to keep a batch in the fridge 24/7. Combining the flavor of rich, chocolatey fudge with a peanut butter cup—all with crunchy peanuts sprinkled on top—this dessert checks off all the boxes. No need to turn on the oven, either. You’ll melt the butter, chocolate, peanut butter, cream, and a few other ingredients over a saucepan, before pouring the mixture into an 8-inch-square pan, adding a few nuts on top, and cooling it in the fridge. Cut into bite-sized (or bigger!) squares, and dig in. Sweet.

Ingredients

  1. Check nonstick cooking spray, for the pan
  2. Check ½ cup (1 stick) unsalted butter
  3. Check 1 10.5-ounce bag miniature marshmallows
  4. Check 1 cup sugar
  5. Check 1 cup creamy peanut butter
  6. Check 1 cup heavy cream
  7. Check ¼ teaspoon kosher salt
  8. Check 16 ounces semisweet chocolate, chopped
  9. Check ¼ cup coarsely chopped peanuts

Directions

  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.