My Famous Peanut Butter Fudge Recipe
I am so excited to share my peanut butter fudge recipe with you today. With only five ingredients, this is an incredible treat that absolutely everyone loves.
Peanut butter fudge is a delicious treat. It’s in the same category as Reese’s Peanut Butter Cups, but homemade. It’s sweet and salty and very delicious.
I have been serving peanut butter fudge at our Christmas Party for the last thirty years. It’s the first dessert to disappear and I have friends who often request that I bring my Peanut Butter Fudge to events and parties. It’s really that good!
Today I have joined some very talented blogger friends and we are featuring twenty different holiday dessert recipes. Be sure to check them out at the bottom of this blog post.
How long does peanut butter fudge take to set?
Does peanut butter fudge need to be refrigerated?
How do you store peanut butter fudge?
What You Need to Make Peanut Butter Fudge
The peanut butter and graham cracker mixture have a texture similar to oatmeal. It may seem a bit sticky at first. If the rubber spatula sticks, use the back of a large metal spoon to spread it into the pan.
The chocolate and peanut butter fudge recipe is so easy to follow! Just layer the chocolate over the peanut butter and spread flat in the pan.
Can the recipe be modified?
I have one friend who likes more chocolate on his peanut butter fudge. I always adapt when I get requests, so we doubled the chocolate listed in the recipe. And the fudge was so good.
You can also replace the chunky peanut butter with smooth peanut butter.
Enjoy the recipe and make sure to try this fabulous treat. Yum.
The Best Ever Peanut Butter Fudge
This is a sweet and salty fudge consisting of a peanut butter graham cracker crust topped with melted chocolate.
- 1 16 oz. box of powdered or confectioners sugar
- 2 cups graham cracker crumbs
- 1 8 oz. jar chunky peanut butter
- 1 cup butter, melted
- 1 12 oz. package semi-sweet chocolate chips
- 1/2 cup butter
- Mix the first four ingredients. Press into a 6" x 6" square baking pan.
- Meanwhile, melt the one stick of butter with chocolate over low heat. Stir until smooth. Pour chocolate over peanut butter mixture, smoothing with a spatula. Refrigerate twenty minutes. Cut into 1" squares and refrigerate until firm.
This Peanut Butter Fudge recipe is always delicious.
And now I am sharing twenty-holiday treat recipes. Look at these fabulous desserts! Yum!
Peppermint Whipped Cream by Ella Claire & Co. | Fondant Christmas Cupcakes by Craftberry Bush | Old Fashioned Peanut Brittle by anderson + grant | Dairy Free 6 Ingredient Salted Caramels by Zevy Joy | No Bake Healthy Coconut Bars by Tidbits
Easy Peppermint Bark by Jenna Kate at Home | Black Walnut Christmas Cake by Inspired by Charm | Chocolate Covered Marshmallows with Salted Pretzel Topping by Boxwood Avenue | Christmas Popcorn by Town and Country Living | Snowman Cheese Ball by Julie Blanner
Slow Cooker Candied Pecans by Live Laugh Rowe | Fudgy Peppermint Coconut Flour Brownies by Farmhouse on Boone | Hot Peppermint Mocha by Shabbyfufu | Homemade Take 5 Peanut Butter Cups by Chronicles of Home | Slow Cooker Chocolate Peppermint Pretzels by Nest of Posies
Berry Topped Chocolate Cake by French Country Cottage | Pecan Butter Tart Bars by So Much Better With Age | Chocolate Pinecones by My Sweet Savannah | Peanut Butter Fudge by My 100 Year Old Home | Simple Holiday Fudge by House 214 Design
Coffee Cake by Rooms for Rent
Peanut butter and chocolate! Yes!! Bring it on!!
Just wondering if the chocolate chips are semi-sweet or milk chocolate??
You can see in the photo that the package says semi-sweet.
link to pecan butter tart bars by so much better with age does not work. Can’t find that recipe on that blog by searching. Can you help?
Oh my those look fabulous!! Yes peanut butter and YES chocolate!! Perfect!
I’ve made this since I was in high school after one of my best friend’s mom made me a whole batch for my birthday! the only difference is I’ve never put butter in the chocolate, but it sounds yummy!
I just made this and realized there is a typo in your recipe… A 6×6 pan is really tiny…..
What size pan did you use? Approximately how many pieces of fudge did this make?
Thank you much!
I used a 9 in. X 9 in. pan because I thought 6 X 6 was too small, and it worked well.
Thank you Peggy 😀
This recipe looks delicious, Leslie! I’ve got one question… I buy powdered sugar in bulk; I believe a 16oz box is about 3.5 cups. Could you please confirm amount? Thank you, can’t wait to try this!