Is it possible to top the chocolate and peanut butter? There’s just something about that combination that’s amazing so you know that this chocolate peanut butter fudge recipe is going to be wonderful!
You can find my favorite chocolate fudge recipe right here and it’s rich and creamy and delightful but sometimes I like to switch things up and this is the perfect way to do it.
This recipe uses the exact same fudge base and adds a little peanut butter to the mix. I prefer this method over recipes that use peanut butter chips because you get that real peanut butter taste.
There are two methods when it comes to adding in the peanut butter.
- You can add the peanut butter in with the chocolate chips and beat everything together.
- You can make the fudge without peanut butter and right after the fudge is poured into the pan, drop the peanut butter over the top of the fudge and use a knife to swirl.
Both methods work well, but my preferred way is the swirling for 2 reasons. First, it looks fun. Second, it’s obvious there is peanut butter in the fudge for those who have allergies. (Or simply don’t like peanut butter. My sister is one of those crazy people!)
PEANUT BUTTER FUDGE OPTIONS:
• Another option if you choose to beat the peanut butter into the fudge (or even do the swirling) is to chop up a small amount of peanuts and sprinkle them over the top of fudge pressing them in slightly to make sure they stick.
• Making 2 varieties: If you don’t mind your fudge being slightly thinner, you can use 2 8 inch square pans, instead of 1 9 by 13 inch pan, and pour half into each pan leaving one plain chocolate and swirl half of the peanut butter into the second pan.
You start by boiling the sugar and milk. Bring to a rolling boil before starting the time.
Next you add the other ingredients except the peanut butter.
Transfer to a your mixer bowl and beat using the paddle attachment for around 7 minutes.
PEANUT BUTTER FUDGE INGREDIENTS:
- Evaporated milk
- Chocolate chips
- Vanilla extract
- Peanut Butter
This is the hot fudge, just poured into the pan. I dropped scoops of peanut butter all over the top and then swirled it with a knife. So pretty!
To make the fudge you will:
- Bring the sugar and milk to a boil for 6 minutes.
- Next remove the pan from the heat and add the chocolate chips, salt, butter, and vanilla. Add the peanut butter at this point as well if you are mixing it int, otherwise omit it at this step.
- Beat, beat, beat. It takes quite a while for the mixture to come together. You don’t want to stop this too early. I prefer using my Kitchen Aid stand mixture. Hand beaters also work or else you lots and lots of arm power.
- Pour into a 9×13 pan and spread evenly. If you haven’t yet added the peanut butter, at this point drop spoonfuls of peanut butter evenly over the top of the fudge. Take a knife and swirl the peanut butter through the fudge.
- Let cool completely before cutting. After at room temperature I like to place the pan in the fridge.
- Store in the fridge.
Chocolate Peanut Butter Fudge Recipe
- 4½ cups sugar
- 1 (12 ounce) can evaporated milk
- 18 ounces (3 cups) semisweet chocolate chips
- ½ teaspoon salt
- 1 cup butter
- 1 teaspoons vanilla
- 1 cup peanut butter (use a generous cup)
- Boil sugar and milk for 6 minutes while stirring constantly. (Be sure to start timing when it's at a rolling boil - you don't want to cut this time short.)
- Remove from heat.
- Add remaining ingredients except peanut butter.
- Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
- Spread into a 9x13 pan. (See notes)
- Immediately drop spoonfuls of peanut butter all over the top of the still hot fudge. Use a knife to swirl the peanut butter into the fudge.
- After it's firmed up by bringing to room temperature and cooling completely in the fridge, cut into 1 inch squares.
- Leftover fudge can be stored in the fridge or freezer.