Chocolate Peanut Butter Fudge (Printable)

Rich, creamy fudge blending smooth peanut butter and decadent chocolate for an irresistible sweet treat that's ready in just 20 minutes of active time.

# What You Need:

→ For the Fudge

01 - 1 cup creamy peanut butter
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 1 teaspoon pure vanilla extract
04 - 1/4 teaspoon fine sea salt
05 - 2 cups powdered sugar, sifted
06 - 1 1/2 cups semisweet chocolate chips

→ For the Chocolate Layer

07 - 1/2 cup heavy cream
08 - 1 cup semisweet chocolate chips

# Directions:

01 - Line an 8-inch square baking pan with parchment paper and lightly grease with butter.
02 - In a medium saucepan over low heat, melt the peanut butter and butter together, stirring until smooth. Remove from heat.
03 - Stir in the vanilla extract and salt. Gradually add the powdered sugar, mixing until fully combined and smooth.
04 - Spread the peanut butter mixture evenly into the prepared pan and smooth the top.
05 - In a small saucepan, heat 1/2 cup heavy cream over medium heat until just simmering. Remove from heat and add 1 cup chocolate chips, stirring until melted and glossy.
06 - Pour the chocolate layer over the peanut butter base and spread evenly.
07 - Refrigerate for at least 2 hours, or until fully set.
08 - Lift the fudge from the pan using the parchment, cut into squares, and serve.

# Expert Suggestions:

01 -
  • The texture is impossibly smooth, like biting into a piece of edible velvet that instantly melts away
  • It comes together in minutes but tastes like you spent hours perfecting it
02 -
  • Rushing the melting step causes the peanut butter to separate and become grainy, so low and slow is absolutely non negotiable
  • The fudge needs to be completely set before cutting or you will end up with messy edges and a sad looking batch
03 -
  • Clean your knife between every single cut and run it under hot water for those glass smooth edges that look bakery perfect
  • Let the fudge sit at room temperature for 10 minutes before cutting to prevent the chocolate from cracking

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