A homemade chocolate peanut butter fudge made high in protein and with all the nourishment of peanut butter and chocolate in an easy creamy fudge recipe made with only two ingredients.
Chocolate peanut butter fudge is an easy fudge pairing chocolate with peanut butter, creating a creamy nutty treat. Like my easy fudge recipe and my easy chocolate fudge recipe the recipe needs only two ingredients, and healthy ingredients.
Why You'll Love This Recipe
Only 2 ingredients. Just quality chocolate and peanut butter are needed to make this fudge. To get flat squares pictured use this silicon candy mold, or use a paper-lined mini cupcake pan.
High in protein. Use a quality peanut butter with no added sugar or oils, such as the 365 brand by Whole Food. That way you benefit from the healthy protein peanuts offer and are not dragged down by any added sugar.
Rich with chocolate. Pairing chocolate with peanut butter is a dream. And it makes the chocolate peanut butter fudge so healthy, high in protein and nutrition-rich flavonoids among other values. This is not a cocoa peanut butter fudge. Cocoa won't work here.
In summary, this chocolate & peanut butter fudge is:
- creamy dreamy
- high in protein and fiber
- easy to make
You only need two ingredients to make chocolate peanut butter fudge. For this recipe, quality brands matter.
1. Peanut Butter. I suggest you use a natural peanut butter with the only ingredients being peanuts. Don't use brands Jif or similar as they have added oils and sugars that will ruin the texture of homemade peanut butter fudge. A crunchy peanut butter will bring a crunchy texture to your fudge.
2. Chocolate. Use a quality chocolate chips or bar with cocoa butter, unsweetened chocolate and sugar in the ingredient list and little else. I use Enjoylife brand's mini chocolate chips that have about 60% cacao. If you want to go an extra step for pure chocolate, try making your own homemade chocolate chips using my how-to and recipe here.
Microwave measuring cup. For this recipe, I melt the two ingredients in the microwave so this microwave-safe glass measuring cup works perfectly.
Square candy mold. This silicon mold works perfectly, but of course any mold can be used.
How To Make
1. Melt the chocolate chips in a heat-safe vessel - I used a pyrex measuring cup - in the microwave at 60 seconds and stir until all chips are melted.
2. Melt the peanut butter the same way in a different container, but for less time, more like 30 seconds. With the peanut butter, you want it to be liquidy, but you aren't starting from a solid form like you are with the chocolate so heat for less time. Also stir until creamy.
3. Stir half the peanut butter into the chocolate, leaving the other half available to stir into swirls on top.
4. If you use a silicon mold, you do not have to grease it first. Dollop the chocolate version into your mold wells or your mini cupcake papers.
5. Plop dollops of creamy peanut butter on top and swirl with a toothpick.
6. Put the fudge in the freezer for 30 minutes or more before trying to remove from a mold or cut into squares.
How to Store
The fudge lasts two weeks stored in a sealed container in the refrigerator, and three months in the freezer. Chilling will harden it so you'll want to leave it out for at least ten minutes at room temperature before serving.
1.The brand of chocolate will have a big impact on the texture. It is important the chocolate has few additives, and that cocoa butter is high up on the list. Chocolate chips or a chopped chocolate bar are fine.
2. The peanut butter should be at room temperature. If it is hard or the oil is separated from the nut butter, stir it in the jar, and microwave the jar for 5-10 seconds to loosen it up if necessary.
3. If you don't have a mold, use a mini cupcake pan lined with paper liners, or spread the mixer in a parchment-lined loaf pan and freeze the slab, and then cut into squares using a knife that you've run under hot faucet water, and wiped dry.
Mint chocolate fudge. Add ½ teaspoon of mint extract to the melted chocolate before adding the peanut butter.
Tahini fudge. Use tahini, or sesame seed butter, instead of peanut butter.
Almond butter. use almond butter instead of peanut butter, and press a sliced almond on top of each square.
What is peanut butter fudge?
Peanut butter fudge is made with melted peanut butter, often mixed with powdered sugar and vanilla extract. Chocolate peanut butter fudge includes melted chocolate and thus doesn't need sugar as the chocolate sweetens the fudge.
Is peanut butter fudge gluten-free?
Peanut butter fudge is gluten free provided the brands of peanut butter and chocolate have not been contaminated in the processing plants with a gluten source. Brands that take care to avoid that usually put that information on their label.
Does peanut butter fudge need to be refrigerated?
Yes, it is best to refrigerate it as the presence of sugar can cause bacterial growth if the candy is left too long at room temperature.
Does peanut butter fudge have chocolate in it?
Chocolate peanut butter fudge has melted chocolate in it.
Other Fudge Recipes
Rocky Road Fudge
Easy Fudge Recipe
Cookie Dough Fudge
Butternut Squash Fudge
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Chocolate Peanut Butter Fudge
- 1 cup chocolate chips
- ¼ cup peanut butter
- ¼ cup peanut butter
- Either get out a silicon mold to make squares or mini cupcake cup pan.
- Make sure the peanut butter is stirred up in the jar before measuring it out. If the oil has separated, microwave the jar for 10 seconds and stir until creamy, then measure out ½ cup, divided.
- Put the chocolate chips in a 2-cup pyrex measuring cup, and microwave for 60 seconds. Stir until melted. If chips remain, microwave again for 30 seconds.1 cup chocolate chips
- Stir in ¼ cup of the peanut butter that you measured out.¼ cup peanut butter
- Pour the chocolate mixture into squares of a candy silicon mold or mini cupcake cups.
- Microwave the remaining peanut butter for 5-10 seconds until it is creamy. Using a spoon, dollop on a circle of peanut butter on to each chocolate square.¼ cup peanut butter
- Using a toothpick, make gentle swirls, to create a design merging the chocolate and nut butter.
- Freeze the pan or mold until chocolate is set - probably 30 minutes or until you can get the squares out of the mold easily.
- You can keep fudge chilled in the refrigerator for two weeks or frozen for 3 months in an air-tight container.
do you think I could use cashew butter?