Chocolate Peanut Butter Fudge

Ingredients you'll need to make peanut butter fudge at home

Scroll down to the recipe card below for full information on ingredients and amounts.

1. Peanut Butter - For best results, use a smooth, no-stir peanut butter like Jif or Skippy. These commercial varieties ensure a consistent texture and flavor, unlike natural peanut butter which tends to separate and can cause the pb fudge to become greasy or gritty.
2. Chocolate Chips - Semi-sweet chocolate chips are perfect for this recipe—they melt smoothly and quickly in the microwave.
3. Sweetened Condensed Milk - A 14-ounce can of sweetened condensed milk is the magic behind this easy chocolate fudge.
4. Flavorings - A splash of vanilla extract and a pinch of salt enhances the sweetness.

How to make chocolate peanut butter fudge in the microwave?

Scroll down to the recipe card below for full information on ingredients and amounts.

1.Add chocolate chips, sweetened condensed milk and peanut butter into a microwave safe bowl.

2. Microwave for 50 to 80 seconds, stirring every 20 seconds, until it is melted and smooth. Stir in vanilla extract.

3. Immediately transfer mixture into the parchment lined loaf pan, smooth top and sprinkle some sea salt on top. Refrigerate for at least 6 hours or until firm.

Best pans to set the homemade fudge

I recommend using a 9.5 x 5 Inch standard loaf pan , which keeps the fudge squares on the thicker side. A 8-inch square pan will work, but the chocolate & peanut butter fudge squares will be thinner. However, I don't recommend using a 9-inch square baking pan, because it might make the candy to thin. Whichever size you use, line the pan with parchment paper so you can easily lift the whole block out of the pan after it sets.

Stovetop Method

1. In a medium sauce pan, bring 1 cup of water to simmering over low heat.
2. Place a glass bowl on top of the pot so it rests above the simmering water, but doesn't touch it.
3. Add the chocolate chips, peanut butter and condensed milk into the bowl and allow the steam to heat the bowl and melt everything. Stir occasionally until completely melted and smooth.
4. Once melted, remove the bowl from the pot and stir in vanilla extract and salt.

5. Immediately transfer mixture into the prepared loaf pan, smooth top and chill.

Substitutions & Variations

1. Make a swirl - To create a marbled effect, melt chocolate and condensed milk together and spread into the pan. Add dollops of peanut butter on top and swirl it in using a butter knife, like in marbled sheet pan pancakes.
2. Add nuts - Add chopped nuts like roasted peanuts, walnuts, or pecans into the fudge mixture for a crunchy texture.
3. Peanut butter cups - Place chopped chunks of peanut butter cups on top of the fudge mixture, before it sets and gently press it in to adhere for added visual interest and texture. Have more peanut butter cups? Use them to make these adorable Easter nests.
4. Salted caramel - Drizzle a layer of salted caramel sauce on top of the fudge before it sets.
5. S'mores - Place mini marshmallows and crushed graham crackers on top before it sets.
6. Peanut and jelly - Swirl in a layer of jelly or jam to create a beautiful pattern.
7. Rocky road - Press mini marshmallows and chopped nuts to create a rocky road-inspired fudge.
8. White chocolate - Create a marbled effect by swirling melted white chocolate through the chocolate fudge mixture before it sets.
9. Not a fan of peanut butter? Use almond butter instead.

How to Store Homemade Fudge (and Make It Last!)

One batch of this rich fudge goes a long way—yielding about 32 pieces in an 8-inch square pan, or 16 pieces if made in a loaf pan. Since it’s quite indulgent, a little goes a long way!

Refrigerator: Store cut PB fudge in an airtight container in the fridge for up to 1 week. Keep the pieces separated with parchment paper to prevent sticking.

Freezer: For longer storage, you can freeze the entire block. Wrap it tightly in plastic wrap, then place it in a freezer-safe zip-top bag. When ready to enjoy, thaw overnight in the fridge and slice while still cold for clean cuts.

✨ Quick Tip:
Wrap individual squares in plastic wrap and keep them in the freezer—perfect for a grab-and-go treat when the sweet cravings hit!

Recipe Tips

• Customize the thickness: Want thick, chunky pieces? Use a loaf pan. Prefer thinner squares? Go with an 8-inch square pan for a more classic fudge size.
• Line your pan: Always line your pan with parchment paper, leaving an overhang. This makes it super easy to lift the fudge out in one piece for slicing.
• Use high-quality chocolate: For the best flavor and texture, choose good-quality chocolate chips. I recommend Ghirardelli semi-sweet chips. Brands like Nestlé Toll House can make the fudge much sweeter than intended.
• Chill before serving: Store in the refrigerator until you’re ready to serve. This keeps it firm and easy to slice cleanly.

Does it need to be refrigerated?

Yes, it’s best to store it in an airtight container in the refrigerator, where it will stay fresh for up to one month.

If your home stays cool—like during winter—you can also keep it at room temperature for up to a week. However, in warmer climates or summer months, refrigeration is recommended to prevent the fudge from softening or melting and to preserve its texture.