This layered chocolate peanut butter fudge is made entirely in the microwave, with no saucepan and no candy thermometer. A creamy peanut butter fudge layer goes on the bottom, a glossy chocolate fudge layer goes on top, and after a couple of hours in the fridge you have 48 squares that taste like a buckeye.
In my humble opinion, it isn’t really Christmas until I’ve had a good piece of fudge. This is the one I come back to every year for cookie exchanges, neighbor gifts and holiday parties.
Why You’ll Love this Fudge Recipe
- Microwave only. No double boiler or thermometer. Each layer melts in about 90 seconds.
- Big batch. One 9×9 pan makes about 48 one-inch squares, enough for a cookie exchange.
- Make-ahead friendly. It keeps for two weeks in the fridge and freezes for three months.
- Buckeye flavor in an easier format. If you love chocolate and peanut butter, try my peanut butter pretzel bark next.
Ingredients for Chocolate Peanut Butter Fudge
Peanut butter layer
- Creamy peanut butter: use a no-stir brand like Jif or Skippy. Natural peanut butter separates and makes the layer oily.
- Butter: salted or unsalted both work. Salted gives a more “Reese’s” taste.
- Vanilla extract.
- Powdered sugar: sift it if it’s lumpy, so the layer is smooth.
Chocolate fudge layer
- Semi-sweet chocolate chips: a 10 oz bag (about 1⅔ cups). Ghirardelli or Guittard melt the smoothest.
- Sweetened condensed milk: not evaporated milk. They sit next to each other on the shelf but aren’t interchangeable.
- Butter: a little extra for shine and a softer bite.
Tools: a 9×9-inch pan, parchment paper, two microwave-safe bowls and an offset spatula.
How to Make Layered Chocolate Peanut Butter Fudge
1. Line the pan
Line a 9×9-inch square pan with parchment paper, leaving overhang on two sides. To secure the parchment paper, I like to use binder clips on the sides of the pan. This keeps the paper from sliding around when you add the fudge layers, and the overhang lets you lift the fudge out easily once it’s set.
2. Make the peanut butter layer
In a microwave-safe bowl, melt together the butter and peanut butter (60 seconds, stir, then 30 more seconds). Stir in the vanilla. Add the powdered sugar one cup at a time. The mixture will be very thick. Press it evenly into the bottom of the lined pan.
3. Melt the chocolate layer
In another microwave-safe bowl, add the chocolate chips, sweetened condensed milk and butter. Melt in short increments, stirring well each time. Don’t overcook or your chocolate will become dry and lumpy. When it looks smooth and glossy and the chips have nearly melted completely, it’s ready.
4. Spread the chocolate over the peanut butter
Using an offset spatula or rubber scraper, spread the chocolate fudge evenly over the peanut butter layer, all the way to the parchment. Spread while the chocolate is still warm so the two layers stick together.
5. Chill, then slice
Refrigerate for at least 2 hours, or freeze for about 1 hour. Don’t skip this step; the fudge needs to be fully set to cut into squares. Lift it out by the parchment, peel off the paper and slice with a large, sharp knife into about 48 one-inch squares.
For the cleanest cuts, run the knife under hot water and wipe it dry between slices, and let fridge-cold fudge sit 10 minutes before cutting so the chocolate doesn’t crack.
Tips for Perfect Fudge
| Problem | Likely cause | Fix |
|---|---|---|
| Fudge won’t set | Not chilled long enough, or evaporated milk used | Chill a full 2+ hours; use sweetened condensed milk only |
| Grainy peanut butter layer | Lumpy powdered sugar | Sift the sugar and add it one cup at a time |
| Oily or greasy layer | Natural peanut butter, or butter overheated | Use no-stir creamy PB; microwave in short bursts |
| Chocolate is thick and dull | Overheated chocolate | Use 30-second bursts or 50% power and stir well |
| Layers separate when cut | Chocolate spread after it cooled | Spread the chocolate while warm |
| Chocolate cracks when sliced | Fudge too cold | Rest 10 minutes; use a hot, dry knife |
Variations and Mix-Ins
- Reese’s fudge: press chopped mini peanut butter cups into the warm chocolate layer.
- Crunchy: use crunchy peanut butter, or sprinkle chopped salted peanuts on top.
- Salty-sweet: finish with flaky sea salt. If you love that combo, try my salted caramel fudge.
- Milk or dark chocolate: swap the chips one-for-one. Milk chocolate sets a little softer.
- White chocolate top: use white chips for a peanut butter “blondie” fudge, or see my vanilla fudge.
- Rocky road: fold a cup of mini marshmallows into the chocolate just before spreading.
- Stovetop method: prefer not to use the microwave? Melt each layer in a double boiler over low heat. One reader swears it gives an even smoother finish.
Frequently Asked Questions
It’s not recommended. Natural peanut butter separates, which makes the bottom layer oily and soft. Use a no-stir creamy peanut butter.
No. Sweetened condensed milk has the sugar and thickness that lets the chocolate layer set. Evaporated milk will leave it runny.
No. Both layers are melted in the microwave and set in the fridge, so there’s no boiling to a specific temperature.
Usually it just needs more time in the fridge. If it’s still soft after 4 hours, check that you used sweetened condensed milk and the full 3½ cups of powdered sugar.
It’s the same flavor combination as buckeye candies (peanut butter with a chocolate coating), made as an easy two-layer fudge instead of hand-dipped balls.
Up to 2 weeks in the fridge in an airtight container, or 3 months in the freezer.
This fudge is absolutely irresistible, and it’s the perfect treat for your next holiday party, cookie or candy exchange. If you make it, leave a star rating and a comment below. It helps other readers find the recipe! ~Erin
More Christmas Fudge Recipes
- Maple Pecan Fudge
- Peppermint Red Velvet Fudge
- Cranberry Bliss Fudge
- White Chocolate Fudge
- Coconut Fudge with Macadamia Nuts
- Salted Caramel Fudge
More Chocolate and Peanut Butter Treats
- Peanut Butter Pretzel Bark
- Reese’s Peanut Butter Cup Cookies
- Chocolate Peanut Butter Rice Krispie Treats
- Peanut Butter White Chocolate Crock Pot Candy
- Chocolate Peanut Butter Mousse Bars
- Penguin Cookies – no bake & made with chocolate & peanut butter!
- Reindeer Pretzels
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Layered Chocolate Peanut Butter Fudge
Equipment
- 9 x 9 Pan This non-stick square 9 x 9" pan is ideal for making fudge.
- Glass Mixing Bowls These glass mixing bowls are perfect for going into the microwave!
- Icing Spatula This 3-piece Icing spatula set by Wilton is great for fudge, frosting cakes, cookies and more!
Ingredients
Peanut Butter Layer:
- 1 cup creamy peanut butter (no-stir, not natural)
- 1 cup butter 2 sticks
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar (sifted if lumpy)
Chocolate Fudge Layer:
- 1 (10 oz. bag) semi-sweet chocolate chips (about 1⅔ cups)
- 1 (14 oz. can) sweetened condensed milk (not evaporated milk)
- 2 Tablespoons butter
Optional Toppings
- flaky sea salt
- chopped peanuts
- chopped mini peanut butter cups
Instructions
For the Peanut Butter Fudge Layer:
- Line a 9×9" square pan with parchment paper, leaving overhang. Secure with binder clips to help keep the paper in place.
- In a microwave-safe bowl, microwave the butter and peanut butter for 60 seconds. Stir, then microwave 30 seconds more and stir until smooth.
- Stir in the vanilla. Add the powdered sugar one cup at a time, stirring well after each. The mixture will be very thick. Press evenly into the lined pan.
For the Chocolate Fudge Layer:
- In a second microwave-safe bowl, combine the chocolate chips, sweetened condensed milk and butter. Microwave 60 seconds, stir well, then microwave in 30-second bursts, stirring each time, until smooth and glossy.
- While still warm, pour over the peanut butter layer and spread to the edges with an offset spatula. Press in any toppings now.
- Refrigerate at least 2 hours (or freeze 1 hour) until firm.
- Lift out by the parchment, let rest 10 minutes, then cut into 1-inch squares with a hot, dry knife.
Notes
- Yield: about 48 one-inch squares. Nutrition is per square.
- Stovetop option: melt each layer in a double boiler over low heat instead of the microwave.
- Storage: airtight in the fridge up to 2 weeks.
- Freezing: Keep (expanded) This fudge freezes well. Wrap the uncut slab tightly and freeze up to 3 months; thaw overnight in the fridge. Great for making ahead and gifting in decorative containers.
- Thicker fudge: use an 8×8 pan and chill an extra hour.
Nutrition
This fudge looks fantastic! Yum! Perfect for the holidays! Thank you for sharing on Merry Monday! We hope you will join us again next week!
Kim
This looks delicious and fairly easy! Have you ever tried to add mix-ins like nuts or marshmallows? Thanks for sharing at Fiesta Friday!
I’m so far behind, but I wanted to make sure I stopped by and thanked you for sharing at the What’s for Dinner party. Hope to see you again this week!
These look amazing! Thank you for sharing at Fiesta Friday!
This looks so good! I love the combination of chocolate and peanut butter, and so do my kids. I’ll be trying this!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
I keep coming back to this basic recipe for peanut butter chocolate fudge. It works. It’s fairly straight forward and everyone agrees it’s yummy. Always fun to do. I use a double boiler for both phases instead of nuking the ingredients and I think I get a better outcome, but that’s being awful picky. Well done on the recipe, ma’am.