Chocolate Peanut Butter Fudge

Every holiday season I make at least one batch of homemade chocolate peanut butter fudge. This fudge recipe is always a favorite amongst those who receive a gift bag full of rich little squares. An easy 'no bake peanut butter fudge' that comes together on the stove top and with a mixing bowl, no oven required. Wrap fudge pieces in tins or bags and pass out as gifts this holiday season.

Tips for this No Bake Fudge Recipe:

• Line your tray with parchment paper adding a couple over hanging strips if you choose to lift your fudge from the pan. If you plan on cutting directly from the pan, you only need to line the bottom.
• This recipe will work with 8x8 or 9x9 inch pans.
• Choose a non-stir smooth peanut butter for best results.
• Dark brown sugar gives a richer flavor.
• Heavy cream gives the fudge a wonderful texture, but it can be swapped for whole milk.
• Measure the powdered sugar and have it waiting in the mixer bowl before you start.
• Use only high quality dark baking chocolate. Melt chocolate in a microwave safe bowl at 30 second intervals, stirring between each, for 90 seconds.
• Add toasted pecan, walnut, or hazelnut pieces on the chocolate before it cools. This gives a little extra nutty flavor.

How to Store Peanut Butter Fudge

Cooled chocolate peanut butter is best stored at room temperature. Place fudge slices in an air tight container for up to two weeks of freshness. If you plan to gift the fudge, wrap pieces in plastic wrap or layer in between pieces of parchment paper in a holiday tin.

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Jenn Davis

Chocolate Peanut Butter Fudge

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Chocolate Peanut Butter Fudge made with nut butter, dark brown sugar, dark chocolate and flaky sea salt.

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Prep Time 10 minutes mins

Chilling Time 1 hour hr

Servings: 32 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

• ▢ 8 tablespoons (113 grams) unsalted butter
• ▢ 2 cups (220 grams) dark brown sugar, packed
• ▢ ½ cup (125 ml) heavy cream
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup (256 grams) creamy peanut butter, *or favorite nut butter (no stir)
• ▢ 3 ½ cups (330 grams) powdered sugar / icing sugar
• ▢ 8 ounces (170 grams) 70% bittersweet dark chocolate, melted
• ▢ flaky sea salty, to sprinkle

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Method

 

1. Line an 8x8 or 9x9 inch baking pan with parchment paper.
2. Place the unsalted butter, brown sugar, heavy cream, and vanilla into a medium sauce pan on medium-high heat.
3. Stir occasionally with a wooden spoon or spatula until the sugar and butter have melted. Allow the mixture to bubble in the center and small simmer. It should come to a full boil.
4. Add in the peanut butter and stir until smooth.
5. Remove pan from the heat.
6. Place the powdered sugar in the bowl of stand mixer with paddle attachment.
7. Carefully pour the hot mixture slowly onto the powdered sugar in the mixing bowl.
8. Tuen on the mixer to medium low mix a few spins. Then increase to medium speed and mix until it resembles a thick cookie dough. Scrape the bottom of the bowl if needed.
9. Transfer the warm fudge dough into the prepared pan. Take and offset spatula or your fingertips and level the fudge across the pan.
10. Place the chopped chocolate in a heat proof bowl. Melt the chocolate in the microwave in 30 second intervals, stirring in between each, for 90 seconds until smooth. Be careful not to overcook and burn the chocolate.
11. Pour the melted chocolate over the peanut butter fudge and level with an offset spatula.
12. Let the chocolate cool for about 3-5 minutes, then sprinkle with flake sea salt. You can also add a half cup of chopped toasted nuts onto the chocolate at this time.
13. Cover the pan with aluminum foil and allow it to cool at room temperature for 3-4 hours.
14. Once the fudge and chocolate have set, you can slice and package fudge for gifts.

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