Chocolate Peanut Butter Fudge
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This Chocolate Peanut Butter Fudge is rich and creamy, made with an old-fashioned peanut butter fudge topped with a decadent chocolate ganache made with a 2:1 ratio of chocolate to cream for the perfect fudgy texture. The ganache adds a glossy, bittersweet contrast to the sweet peanut butter base. So make this peanut butter chocolate fudge for an easy, no-bake dessert that’s as beautiful as it is delicious.
Servings: 64 1 inch squares
Calories: 102kcal
Equipment
- 1 8 inch or 9 inch square pan
Ingredients
- 1 cup (264 grams) creamy peanut butter I recommend Jif
- 1 cup (2 sticks or 227 grams) unsalted butter plus extra for the pan
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3½ cups (420 grams) powdered sugar
- 8 ounces (227 grams) bittersweet chocolate finely chopped
- 4 ounces (120 milliliters) heavy cream
Instructions
- For the best results, line a square pan with parchment paper and very lightly butter the parchment.
- In a medium saucepan, combine the peanut butter and butter. Heat over medium-low heat, stirring frequently, until fully melted and smooth. Continue to heat and stir until larger bubbles appear just at the outside edge of your pot. Remove from heat.1 cup (264 grams) creamy peanut butter, 1 cup (2 sticks or 227 grams) unsalted butter
- Stir in the vanilla and salt and then add the powdered sugar. Mix until you no longer see any traces of sugar.1 teaspoon vanilla extract, ¼ teaspoon salt, 3½ cups (420 grams) powdered sugar
- Add the peanut butter fudge layer to the prepared pan, pressing down. You do not need to get it perfectly smooth and level. Set the pan aside.
- While the peanut butter fudge is still warm, make the ganache. Place the chopped chocolate in a heat-proof bowl, and heat the cream in a small pan over low heat. When the cream is just barely bubbling, add it to the chocolate. Let it sit for a moment and then stir together until combined and shiny.8 ounces (227 grams) bittersweet chocolate, 4 ounces (120 milliliters) heavy cream
- Pour the ganache over the peanut butter fudge and use a knife or off-set spatula to smooth it over the top. Chill your peanut butter and chocolate fudge in the refrigerator for at least three hours before cutting.
Notes
Nutritional information is estimated for 1 inch squares made in an 8 inch pan. My testers surprisingly had a clear preference for smaller pans and thicker layers!
Do not use all-natural peanut butter in this recipe as it is unlikely to create the same creamy fudge.
Semisweet chocolate can be substituted for the bittersweet, but milk chocolate would be overly sweet in the peanut butter chocolate fudge. I always recommend Ghirardelli chocolate.
The 2:1 chocolate-to-cream ratio creates a thick, fudgy ganache that sets firmly but remains smooth. Adding the ganache topping while the peanut butter layer is still warm will keep the layers adhered to each other when you cut them after chilling.
Some times I'm lazy with chopping chocolate and instead slowly melt the chocolate gently in a double boiler while I'm heating the cream.
This fudge can be stored in the refrigerator for a few weeks, but it can also be kept at room temperature for a few days, or frozen for a few months.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 116IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.3mg