Double Chocolate Peanut Butter Fudge
This double chocolate peanut butter fudge is layered with a smooth milk chocolate base, a creamy peanut butter center and a rich chocolate fudgy top. It’s an indulgent no-bake dessert that is irresistible!
After I perfected my old-fashioned chocolate fudge recipe, I didn’t think that fudge could get any better until I made this double chocolate peanut butter fudge that has three layers! It’s easy, no-bake and wickedly decadent.
The inspiration for this fudge started when I talked with a cousin of mine (the same one who makes this delicious coconut cake). She mentioned this incredible Reese’s fudge but since Reese’s cups are not available in Italy, I knew immediately I needed to make something to satisfy that chocolate peanut butter craving!
Using leftover peanut butter filling from these chocolate sandwich cookies, I made a milk chocolate base and fudgy chocolate top layer that would rival any candy bar! If you love peanut butter fudge and chocolate fudge, the combination of the two is downright sinful.
This creamy confection is perfect for holiday baking and deserves a spot on any cookie platter along with chocolate clusters and magic cookie bars. Everyone loves homemade fudge at the holidays and this recipe is a must-make!
Why You’ll Love This Recipe
- Not just two layer fudge, but three: Why stop at a double decker chocolate peanut butter fudge when you can add another indulgent fudgy layer on top!
- Classic combination: If you are a fan of Reese’s peanut butter cups, peanut butter balls or buckeye candy, this simple recipe is for you! It’s hard to stop after one bite and not eat the whole batch.
- Easy fudge recipe: No candy thermometer or marshmallow fluff is needed for this fuss-free recipe and most of it is hands-off time as the layers of fudge chill in the fridge.
- Perfect for gifting: If you need a last minute gift idea for friends or neighbors, this chocolate peanut butter fudge is it! The pieces of fudge look so impressive and people can’t resist it.
Ingredients Needed for Chocolate Peanut Butter Fudge
Creamy peanut butter fudge and traditional fudge combine in this recipe that will be your new favorite fudge recipe!
- Milk chocolate layer: A good quality chopped milk chocolate bar will taste best. Milk chocolate chips could also be used.
- Peanut butter fudge layer: Milk, cream, peanut butter and powdered sugar combine for a sweet and creamy texture that melts-in-the-mouth. I used smooth peanut butter but crunchy peanut butter can be used for texture.
- Chocolate fudge layer: Semi-sweet chocolate chips, sweetened condensed milk and vanilla extract make this decadent no-bake dessert a chocolate delight.
The powdered sugar not only sweetens the fudge but also contributes to its thick, firm texture. It dissolves more quickly than granulated sugar, preventing a grainy texture.
How to Make Double Chocolate Peanut Butter Fudge
To start, make the milk chocolate layer by melting milk chocolate in a bain marie, double boiler or in the microwave in increments, stirring between intervals.
Spread the chocolate in prepared baking dish. Refrigerate until firm.
Make the peanut butter layer next by whisking the powdered sugar in a medium sized bowl for approximately 1 minute or sift the powdered sugar into the bowl, add the peanut butter, milk and cream and continue mixing until smooth.
Spread evenly over the firm milk chocolate layer. Chill.
Finally make the third layer by adding the semi-sweet chocolate chips and sweetened condensed milk to a small saucepan over low heat. Stir until the chips are melted and the mixture is silky smooth. Remove from heat, add the vanilla and spread over the peanut butter layer.
Garnish the top of the fudge with mini chocolate chips and peanut butter chips if desired, press the chips into the fudge layer so that they stick better and don’t fall off later when cutting. Let the fudge set at room temperature then refrigerate for a few hours until firm.
What is bain-marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melting chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil on low/medium heat and stir the chocolate until completely melted and smooth.
Remember to wipe off the bottom of the bowl after heating because there will be condensation on the bottom and you don’t want that getting into your chocolate when you go to pour it into the pan.
Expert Tips
- Line pan: Lining your pan with lightly buttered parchment paper, wax paper or aluminum foil ensures easier removal of the chocolate and peanut butter fudge from the pan. I like to leave an overhang over the pan so you can just lift the whole batch out!
- Don’t skip the chilling times: This layered fudge recipe needs plenty of chill time. Plan accordingly for the layers to chill so they can set up properly.
- Perfect for the holidays: Package this homemade fudge recipe in festive tins for friends and family or include pieces of it on a cookie platter for the dessert table.
- Sprinkle topping: I love adding mini chocolate chips and peanut butter chips on top for additional texture, but peanuts, Reese’s pieces or chopped peanut butter cups would also be delicious in this amazing fudge, too!
Recipe FAQs
Yes, a double batch is always a great idea when it comes to sweet treats. You will need a 13×9 pan. Your layers may not be as thick as they would be with a square pan, but it’s a great way if you need a little more fudge and more fudge is always a good idea in my opinion.
If you have let your fudge set up the full time, it should cut easily and evenly using a sharp knife. Run a sharp chef’s knife under warm water, dry the knife with a clean cloth and then slice through the fudge. If your fudge is chilled, let it come to room temperature slightly before slicing through.
Store peanut butter chocolate fudge in an airtight container in the refrigerator for up to two weeks. Use pieces of wax paper between pieces so they don’t stick together!
Yes! Freeze fudge in an airtight container or freezer safe bag for up to three months. I like to wrap each piece individually in plastic wrap so it’s easier to just grab a piece or two to thaw in the refrigerator and enjoy!
And what is one of the best things about this Chocolate Peanut Butter Fudge? Besides how delicious it is? It’s no bake. Enjoy!
Double Chocolate Peanut Butter Fudge
Ingredients
MILK CHOCOLATE LAYER
- 7 ounces milk chocolate (melted)
PEANUT BUTTER LAYER
- ½ tablespoon milk
- 1 tablespoon cream
- 2 tablespoons peanut butter
- 5 tablespoons powdered sugar
FUDGE LAYER
- 3 cups semi sweet chocolate chips
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
SPRINKLE TOPPING (optional)
- ¼ cup mini semi sweet chocolate chips
- ¼ cup peanut butter chips (mini if available)
Instructions
- Line an 8 inch square pan with lightly buttered parchment paper.
MILK CHOCOLATE LAYER
- Either by bain-marie or microwave melt the chocolate then pour it in the prepared pan, spread evenly to cover the bottom. Refrigerate until it is firm, approximately 30-45 minutes.
PEANUT BUTTER LAYER
- In a medium bowl whisk the powdered sugar for approximately 1 minute, add the peanut butter, milk and cream, continue mixing until smooth. Spread evenly over the firm milk chocolate layer. Refrigerate for approximately 20-30 minutes.
FUDGE LAYER
- In a medium saucepan over low heat add the chocolate chips and the sweetened condensed milk. Stir until the chips and milk are melted and smooth. Remove from the heat and add the vanilla, stir to combine. Spread over the firm Peanut Butter layer.
SPRINKLE TOPPING (optional)
- Combine dark chocolate chips and peanut butter chips in a small bowl and sprinkle over Fudge layer.
- Leave fudge to come to room temperature, approximately 1 hour. Then refrigerate for a couple of hours before eating. To cut the fudge I suggest you either cut it at room temperature or remove from fridge and let sit 10-15 minutes and then cut. Enjoy!
Notes
Nutrition
Updated from October 25, 2015.
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Is it all right to store this at room temperature or do you have to refrigerate it?
Hi Karise, as long as the room isn’t too warm it will keep for up to a week, although it will keep in the fridge for up to a month. Be sure to keep it in an air tight container. Hope that helps.
Thank you for the Ebook
Hi Pat, thanks I hope you enjoy it.
I have your book authentic Italian desserts, love it, love it!! Would love get your recipes sent to me on line
by e-mail or g-mail. Love cooking Italian & baking it also. Thank you, Phyllis Ripepi.
Hi Phyllis, thanks so much, glad you like the book. You can sign up for a newsletter that I send out about once a week with all the new recipes, on the Homepage, here is the link https://anitalianinmykitchen.com/ and on the right hand side you will see “Subscribe today” just add your name and email and you will receive the next newsletter. Have a great week.
Oh, ok, thnx ?????
This is heavenly, would love to make it, where can you buy peanut butter chips here in Italy?
Hi Olypmia unfortunately not, I brought these back with me from Toronto :)! Although I only sprinkled them on top so you could do with out!
WOW these look so epically dark and chocolately! I love the sound of all those different layers too – so good! <3