Make the simple and best chocolate peanut butter fudge this holiday season. This no-bake rich and creamy fudge is made using three ingredients with only 10 minutes of preparation time.
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Recipe card
Best Chocolate Peanut Butter Fudge (No Bake, 3 Ingredients)
Equipment
- Baking pan ( 8 * 8 inch or 7 inch rectangle)
Ingredients
- 1 ½ cups Chocolate semi-sweet milk or dark (chips or compound or morsels), 12 oz
- 1 can Condensed milk 14 oz
- ¾ cup Peanut butter creamy
Instructions
- Line an 8-inch square pan or 7-inch rectangle pan with parchment paper and keep it aside.
- In a bowl, add chocolate, condensed milk, and peanut butter, and, using the double boiler method, stir until everything is melted and combined.1 ½ cups Chocolate semi-sweet, 1 can Condensed milk, ¾ cup Peanut butter
- Pour the fudge into the pan and spread using a spatula. Let it set in the refrigerator for 1-2 hours.
- Cut them into slices of the desired size. Store in an airtight container in the refrigerator. Serve as needed and enjoy.
Video
Notes
- Use a sharp knife to get clean fudge slices.
- Let the fudge set in refrigerator for atleast 2 to 3 hours before slicing. Cold fudge is easy to slice to the desired shape and size.
- These fudge are one of the best recipes to add to your Christmas dessert platter or charcuterie board.
- Do not substitute condensed milk with evaporated milk or heavy cream. Your fudge won't set.
- One of the best make-ahead dessert recipes for the holiday season.
- The thickness of the fudge will vary based on the size of the pan used.
Nutrition
Easy peanut butter chocolate fudge recipe
Chocolate and peanut butter is one of the best combinations. This fudge is a no-bake recipe and needs only 10 minutes of preparation. It is made using peanut butter, chocolate, and condensed milk. You can make this in the microwave or double boiler method. Traditional old-fashioned peanut butter may be tricky to make at home. With this method, no oven or fancy equipment like a candy thermometer is required. Just use an 8 * 8-inch square pan or a 7-inch rectangle pan.
For a chocolate peanut butter fudge recipe without condensed milk, check our trending recipe on the best peanut butter fudge.
If you want stress-free and easy Christmas holiday treats, try these fudge, Christmas barks, or no-bake date balls.
Ingredients
Chocolate: Use chips, morsels, or compounds, and feel free to use semi-sweet, white, milk, or dark chocolate. The taste will vary accordingly.
Condensed milk: Gives a rich and creamy texture and holds everything together.
Peanut butter: Creamy or chunky both will work. I have used smooth, creamy peanut butter. Use store-bought ones. Natural peanut butter may not work.
Variations
- Love crunch in fudge? Toast and add walnuts, pecans, cashews, almonds or pistachios
- Love dried fruits? Then, add cranberries or raisins.
- You can also add 1 cup of mini marshmallows for more firmer texture.
- To make it special, you can top it with salted peanuts, chocolate chips, or peanut butter cups.
- For rocky road fudge, press mini marshmallows and chopped nuts.
Step-by-step instructions
Line an 8-inch square pan or 7-inch rectangle pan with parchment paper and keep it aside.
Step 1: In a bowl, add chocolate, condensed milk, and peanut butter.
Step 2: Using the double boiler method, stir until everything is melted and combined.
Step 3: Pour the fudge into the pan and spread using a spatula. Let it set in the refrigerator for 1-2 hours.
Step 4: Cut them into slices of the desired size. Store in an airtight container in the refrigerator. Serve as needed and enjoy.
Tips
- Use a sharp knife to get clean fudge slices.
- Let the fudge set in refrigerator for atleast 2 to 3 hours before slicing. Cold fudge is easy to slice to the desired shape and size.
- These fudge are one of the best recipes to add to your Christmas dessert platter or charcuterie board.
- Do not substitute condensed milk with evaporated milk or heavy cream. Your fudge won't set.
- One of the best make-ahead dessert recipes for the holiday season.
- The thickness of the fudge will vary based on the size of the pan used.
Store and freeze
- Store fudge in an airtight container in the refrigerator for two weeks.
- You can also freeze them in a ziplock bag and store them for 2 to 3 months. Thaw and serve.
Recipe FAQs
It is always good to store the fudge in the refrigerator in an airtight container. This way, it will retain its shape and consistency.
The traditional old-fashioned method uses butter sugar and should be cooked until the right temperature is reached for the fudge to set. This is a very easy and forgiving recipe, and if you use the right amount of ingredients mentioned here, the fudge will be set correctly.
More no-bake fudge recipes
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Jacqueline
We like this with chunky PB - but your caution about not setting is apt. Because the nuts take up some of the PB space where there is not the same consistancy. You might need to add extra PB.
Delaney
Yum! I am vegan but recently discovered a brand of vegan sweetened condensed milk and have been wanting to try to use it in a fudge recipe. I'm going to try this one!
Av.R
Awesome!!