Velvety-Smooth Chocolate Peanut Butter Fudge

This Chocolate Peanut Butter Fudge layers silky semi-sweet chocolate with a creamy peanut butter topping for the ultimate no-bake treat.

Squares of chocolate peanut butter fudge on a table with peanut butter cup candies

Why This Fudge Is a Keeper

Every holiday season, I try at least one new candy recipe, but I always circle back to a classic chocolate-and-peanut-butter combination. Chocolate peanut butter fudge, in particular, is incredibly rich, creamy, perfectly layered, and almost suspiciously easy for how impressive it looks on a dessert plate!

This version uses two simple microwaveable layers: a chocolate fudge base and a peanut butter layer that’s soft, smooth, and just salty enough to balance the sweetness. A couple of microwave-safe bowls, some parchment paper, and a silicone spatula are all you need to whip up a batch of this homemade fudge with a dreamy, melt-in-your-mouth texture.

If you’re making fudge for the very first time, this is a great recipe to start with. And if you’re looking for similar recipes, try your hand at this creamy peanut butter fudge!

Ingredients for chocolate peanut butter fudge

Ingredients You’ll Need

Semi-sweet chocolate chips
Sweetened condensed milk
Butter
Vanilla extract
Creamy peanut butter
White chocolate chips
Salt
Chopped peanut butter cups (optional; I used 4 minis)

Helpful Tips for Best Results

Use creamy peanut butter, not natural. Natural peanut butter separates and won’t give you the creamy texture you want in homemade peanut butter fudge.
Don’t overheat the chocolate. It should melt smoothly; if it seizes, it becomes grainy.
Let each layer stay warm while you work. If either mixture cools too fast, give it a few seconds in the microwave to loosen up again.

A stack of chocolate peanut butter fudge squares

How to Make Chocolate Peanut Butter Fudge

1. Prepare Your Pan

Line an 8×8-inch baking pan with parchment paper, letting the edges hang over the sides. This makes it so much easier to lift out the finished fudge. You can also use aluminium foil in a pinch, but parchment gives the neatest edges.

2. Melt the Chocolate Layer

In a microwave-safe bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Heat in 20-second bursts, stirring after each round, until smooth and glossy. Stir in the vanilla and set aside.

A bowl with semi-sweet chocolate chips, sweetened condensed milk, and butter

Tip: If you’re used to traditional fudge, it might feel strange not cooking this over medium heat, but the microwave works beautifully for recipes using chocolate and sweetened condensed milk.

3. Make the Peanut Butter Layer

In a second microwave-safe bowl, mix the creamy peanut butter, white chocolate chips, and sweetened condensed milk. Microwave in short intervals until everything melts together into a thick, creamy texture. Finish with a splash of vanilla extract and a pinch of salt for balance.

A bowl with creamy peanut butter, white chocolate chips, and sweetened condensed milk

Creamy peanut butter layer for chocolate peanut butter fudge

The mixture should be smooth and spreadable; if it stiffens as it cools, a quick 10–15-second warm-up helps.

4. Layer the Fudge

Spread about half of the chocolate mixture into your prepared pan. It doesn’t have to be perfect; it’ll settle as it chills.

Adding the chocolate mixture to the baking sheet

Next, spoon the peanut butter mixture over the top. Dolloping it around the pan helps you spread it without disturbing the chocolate layer too much. Use your spatula to gently smooth it out.

Adding dollops of peanut butter mixture on top of the chocolate mixture

Peanut butter mixture spread evenly over the chocolate mixture

Top everything with the remaining chocolate mixture and spread it across the surface. If you’re adding chopped peanut butter cups, scatter them across the top.

Adding the remaining chocolate mixture to the peanut butter layer

Chopped peanut butter cups on top of the chocolate layer

Give the pan a small tap on the counter to help the layers settle into those neat, candy-shop stripes.

5. Chill and Slice

Refrigerate for at least 2 hours, or until firm. Fudge cuts best when it’s totally chilled, so resist the urge to slice early!

Using the parchment overhang, lift the slab out and transfer it to a cutting board. A sharp knife works best! Clean it with a warm paper towel between cuts for smooth edges.

A plate of chocolate peanut butter fudge squares

Storage Tips

One of the biggest perks of this chocolate peanut butter fudge is that it keeps so well, making it a perfect make-ahead holiday treat.

Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze tightly wrapped fudge for up to 2 months. Let it thaw in the fridge overnight before serving.
Room Temperature: If it’s cool in your kitchen, it will hold for a couple of days, but the fridge keeps the layers firm and clean.

Frequently Asked Questions

Can I use natural peanut butter?

It’s best to stick with regular creamy peanut butter. Natural peanut butter separates easily and won’t give you the smooth, cohesive peanut butter layer this recipe needs.

My fudge seems too soft. What happened?

It likely just needs more chill time. Make sure the pan chills for a full 2 hours, and check that you used sweetened condensed milk (not evaporated milk).

Can I add toppings or mix-ins?

Definitely! Chopped peanut butter cups, mini marshmallows, or even crushed pretzels all work well. Sprinkle them on before chilling. Other mix-in fudge recipes you might like include Oreo fudge and a festive Peppermint fudge.