Best 20 Chocolate Peanut Butter Fudge Recipes

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Butter one 9x9 inch pan.
• Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
• Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

CHOCOLATE FUDGE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
• Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
• Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

PEANUT BUTTER AND CHOCOLATE FUDGE

Steps:

• Line an 8- or 9-inch square baking pan with parchment paper, leaving 2 to 3 inches overhang on the sides.
• Combine milk chocolate chips, semisweet chocolate chips, condensed milk, and salt in a large microwave-safe bowl. Microwave on high until mostly melted, about 2 minutes. Stir with a soft spatula until creamy. Mix in peanut butter and microwave for 1 minute. Add vanilla extract and stir until smooth. Transfer to the prepared baking pan and smooth top with a spatula.
• Combine peanut butter chips and milk in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue to microwave in 30 second increments, stirring in between, until mixture is smooth. Pour on top of the fudge mixture and smooth top with a spatula. Place in the refrigerator until firm, about 2 hours.

PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan., For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

Steps:

• Make chocolate layer:
• Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
• Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
• Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
• Make peanut butter layer:
• Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
• Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
• Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
• Make hot fudge sauce:
• Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
• To serve:
• Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

3-INGREDIENT CHOCOLATE AND PEANUT BUTTER FUDGE RECIPE BY TASTY

Steps:

• In a medium bowl, combine chocolate chips and condensed milk.
• Microwave for 1 minute and mix together until smooth.
• Lay a piece of parchment paper over a 9x9-inch (23x23-cm) baking dish.
• Transfer chocolate mix to baking dish, spread evenly.
• Refrigerate for 10 minutes.
• Spread peanut butter evenly over the top of the cooled fudge.
• Refrigerate for 2 additional hours.
• Carefully cut into squares
• Enjoy!

15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.

LOW-CARB CHOCOLATE PEANUT BUTTER FUDGE (XYLITOL)

Steps:

• Melt the baking chocolate in a double boiler over medium heat.
• Add xylitol and half & half, and stir to blend well.
• Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
• Remove from heat and stir in peanut butter and vanilla.
• Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
• Chill until firm, then cut into 16 pieces. Store in refrigerator.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.
• PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
• STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
• VARIATION
• CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
• Tip:Cooking time is based on a 1,000-watt microwave oven.

CHOCOLATE PEANUT BUTTER FUDGE SUNDAE

Steps:

• Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
• Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla.
• Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
• Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.

CHOCOLATE-PEANUT BUTTER FUDGE BARS

Steps:

• Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray.
• Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
• Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
• Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie.
• Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets.
• Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
• Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.

LOW CARB CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.
• Melt chocolate in separate bowl until creamy.
• Combine chocolate with cream cheese mixture and whisk in Splenda and cream.
• Pour into buttered glass pan and chill at least 4 hours.
• Cut into 16 squares and enjoy.
• Note that this recipe yields a more "gooey" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.

DREAMY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else!
• Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan.
• Then spoon peanut butter on top and use a knife to swirl it around.
• Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked.
• Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!

HERSHEY'S CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• 1. Cover a 9x9 in. pan with foil and spray with cooking oil spray.
• 2. In a heavy sauce pan add sugar,coccoa,salt, and milk. Stir over medium heat until it begins to boil. Boil without stiring until soft ball stage-approx. 240 degrees on a candy themo. or approx. 15-20 min.
• 3. Remove from heat. Add the vanilla and peanut butter. Stir until well blended. Pour into pan. Cut when cool.

DOUBLE DECKER CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Line an 8 inch square pan with foil, extending the foil over edges of pan.
• Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
• Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
• Stir in 1/2 tsp.
• vanilla; spread evenly into prepared pan.
• Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
• Stir in remaining 1/2 tsp.
• vanilla; spread evenly over peanut butter layer.
• cover; refrigerate until firm.
• Remove from pan; place on cutting board.
• Peel off foil.
• Cut into squares.
• Store tightly covered, in refrigerator.

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

CHOCOLATE PEANUT BUTTER POTATO FUDGE

Steps:

• In a 2 1/2 quart microwave safe bowl, cook chocolate pieces, uncovered, on high for 1 1/2-2 minutes or until pieces are melted and smooth, stirring half way through the cooking time.
• Stir in potatoes, peanut butter and vanilla. Add powdered sugar and stir till well blended. With the back of a spoon, press the mixture into a greased 8x8x2-inch pan. Cover and chill. When firm cut into squares.