This fudge is a total triple threat — thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 16 pieces |
Ingredients
- Nonstick cooking spray
- One 14-ounce can sweetened condensed milk
- 2 1/2 cups peanut butter chips (from two 10-ounce bags)
- 4 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 3 tablespoons crunchy peanut butter
- 3 tablespoons white chocolate chips
- 2 tablespoons chopped roasted salted peanuts
Instructions
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
- Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
- When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
- Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 417 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 13 g |
| Cholesterol | 17 mg |
| Sodium | 77 mg |
Reviews
Great recipe! So smooth and creamy. Next time will try some modifications like Ginny suggested.
So delicious! My son had the first piece and declared it some of the best PB fudge he’s ever had. So easy, too. I would love to modify the topping and maybe do a milk chocolate drizzle and Reese’s Pieces on top next time. I think the base of the recipe is perfect and allows for some creative license with toppings! One edit I would recommend– put a comma between “peanut butter chips” and “butter” in step 2.
How long will this keep in the fridge?
Perfection!!!
This recipe is amazing! Definitely added to my “go to” list ~
Doutnat
peanut butter fudge
I think the 8 hours 25 minutes was a typo! But it is good.
This was super easy – took the fudge to work and everyone loved it. The extra time is for letting it sit in the fridge overnight. Took no more than 25 minutes to make.
8 HOURS and 25 MINUTES??? I make PB fudge in 7 minutes, plus abt 20 minutes for cooling. It is the old recipe with white sugar, brown sugar, milk, butter, cook to soft ball, add peanut butter and marshmallow, stir, done… I understand white chocolate chips & condensed milk, etc, but I think I prefer my recipe.