Chocolate & Peanut Butter Fudge

Easy Chocolate & peanut butter fudge is the nostalgic no-bake holiday treat made in minutes on the stovetop. Warm peanut butter and butter are folded into powdered sugar to create a classic peanut butter fudge, finished with your choice of a snappy dark chocolate shell or a smooth, glossy ganache. Topped with toasted pecans and flaky sea salt, it’s the perfect balance of sweet, salty, and indulgent.

Key Ingredients & Test Notes

• Unsalted Butter: Butter melts with the peanut butter to create the smooth, pourable base of the fudge.
  • Test Note: Salted or unsalted butter can be used, but since I’m adding flaky sea salt to the top, I prefer to use unsalted.
• Creamy Peanut Butter (no-stir): A no-stir peanut butter is essential for the fudge to set properly. Natural peanut butter with separated oil won’t give the same smooth, cohesive texture.
  • Test Note: My favorite brands of peanut butter to make fudge are JIF and Skippy.
• Powdered Sugar: Sifted powdered sugar blends seamlessly into the warm peanut butter mixture to create the dense, fudge-like consistency.
  • Test Note: Don’t skip the sifting or you may end up with lumps. Weigh the powdered sugar to prevent adding too much.
• Vanilla: Adds warmth and roundness to the peanut butter flavor.
  • Test Note: Use vanilla extract or vanilla bean paste.
• Dark Chocolate (70%): Whether used for ganache or melted chocolate, a bittersweet chocolate balances the sweetness of the fudge. Higher-quality chocolate gives a smoother finish and richer flavor.
  • Test Note: Look for baking chocolate bars or wafers.
• Heavy Cream (for Ganache Option): Creates a soft, glossy ganache layer. Look for cream with at least 33–35% fat so the chocolate emulsifies properly.
• Corn Syrup or Glucose (Ganache Option): Helps keep the ganache silky and prevents sugar crystallization.
  • Test Note: Optional but recommended for the smoothest topping.
• Toasted Pecans: Adds a crunchy texture and nuttiness to the chocolate peanut butter combo.
• Flaky Sea Salt: A finishing sprinkle enhances all the flavors and balanced the sweetness.
  • Test Note: Add only after the chocolate has cooled slightly so the flakes don’t melt away.

How to Make Peanut Butter Fudge

Chocolate Ganache or Melted Chocolate Topping

This recipe gives you two delicious ways to finish your peanut butter fudge, each offering a different texture and chocolate experience. I’ve always topped mine with melted chocolate that sets into a firm, snappy shell, but after testing a batch with chocolate ganache, I’m officially a fan of both. Choose the texture you prefer: the ganache creates a soft, creamy layer, while the melted and cooled dark chocolate gives you that satisfying hard chocolate bite.

Chocolate Ganache (Option #1)

Creates a silky, soft layer that stays glossy and sliceable, made by gently melting dark chocolate with warm cream and a touch of corn syrup for extra smoothness. It’s rich, luxurious, and pairs beautifully with the dense peanut butter base. It will be softer at room temperature than when chilled.

Melted Chocolate (Option #2)

This is the simpler, firmer topping of just melted bittersweet chocolate that sets into a snappier layer. This option adds a satisfying contrast when you bite into the fudge and is perfect if you prefer a cleaner, more defined chocolate finish. This topping will be firm at room temperature.

Helpful Tips

• Sift the powdered sugar. This prevents lumps and makes it easier to fold the warm peanut butter mixture into a cohesive, velvety dough.
• Work quickly with the warm mixture. Once the peanut butter and butter are melted, pour them into the powdered sugar right away this helps everything blend smoothly before it begins to firm.
• Line the pan with parchment paper. Leave overhang on two sides so you can lift the fudge out cleanly and cut it into neat squares.
• Choose your chocolate topping based on texture. Ganache gives you a soft, creamy layer; melted chocolate sets into a crisp, snappy shell.
• Chill for clean slices. Refrigerating the fudge for at least 1–2 hours ensures tidy cuts and helps the chocolate layer set firmly.
• Warm your knife for cleaner slicing. Run the blade under hot water, dry it, then cut.

Variations

• More Peanut Butter: I’ve made this easy peanut butter fudge recipe using slightly more peanut butter and a little less powdered sugar. The results were even creamier, though the fudge was a bit softer at room temperature and best kept in the fridge. If you want to try it, use 1 1/4 cups (320 grams) of creamy peanut butter, and decrease the powdered sugar amount to 3 cups (360 grams).
• No Chocolate: Simply make the peanut butter fudge, skip the chocolate, and let the fudge set up at room temp or in the fridge.
• No Pecans: Swap the pecans for your favorite toasted nuts, coconut flakes, or butterscotch morsels.

Leftovers & Storage

• Room Temp: Store in an airtight container at room temperature for up to 1 week. If you plan to gift the fudge, place pieces in an airtight container and layer between pieces of wax paper.
• Refrigerate: Fudge can be kept in the fridge in an airtight container for up to 2 weeks.
• Freezing: Wrap set fudge in a layer of foil, then place in a freezer safe plastic bag. It will keep in the freezer for up to 2 months. Thaw fudge in the fridge or at room temperature before serving.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!