These peanut butter fudge squares with chocolate on top are beyond amazing, easy to make and a total crowd-pleaser! A no-bake recipe that uses few ingredients and keeps very well. An excellent idea for the holiday season, road trips, birthdays, potlucks, tailgating or just because you want a snack.
Fudge recipes are a holiday staple loved by everyone.
I strongly believe in eating them year-round and most certainly do.
It's a savior if you need an easy candy that's sure to please everyone, and this is one of the easiest recipes ever, similar to the flavor of a peanut butter cup in fudge form.
A foolproof fudge with a rich peanut butter flavor that needs no candy thermometer and keeps for a few weeks. Yet very different from this 2-ingredient peanut butter fudge.
It slightly differs from the traditional buckeye candy, those irresistible peanut butter balls covered in chocolate.
About this recipe
- Insane flavor: the combination of peanut butter and chocolate is always fantastic; in this case, it's mind-blowing! There's something about the brown sugar, nut butter, and semisweet chocolate that will make a fan out of anyone that takes a bite.
- Easy to make: it needs a little mixing of ingredients and melting of chocolate. Super simple.
- Make ahead: it keeps so well that you can plan and have fudge always ready. This makes it great for gift-giving or when visiting a friend's house.
- Kid-friendly: it's a great project to make with them as there's no baking or need to use small appliances.
Ingredient list
- Peanut butter: the thicker commercial type, like Skippy creamy peanut butter will render a denser fudge, and the more-fluid natural peanut butters a softer fudge. Both work for this recipe.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar. Or chocolate chips that melt well. I love Ghirardelli premium baking chocolate chips and Nestle Toll house semisweet chips.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
- Brown sugar: I like to use light brown sugar for a softer color. But dark brown sugar can also be used.
- Unsalted butter.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Corn syrup: a very small amount is used to make the chocolate coating softer and shinier. You can also use honey or fructose.
- Cream: whipping, double, or heavy cream; they all work.
See the recipe card at the end of this post for quantities.
Variations & substitutions
- Peanut butter layer: use crunchy peanut butter or add peanut butter chips to the bottom layer.
- Milk chocolate chips: use instead of dark chocolate chips for the topping. You'll get a sweeter treat.
How to make buckeye fudge
Since there's no baking involved, this is a quick and easy recipe to assemble. Consider the time it takes for both layers to settle and dry.
Peanut butter layer
Combine all the ingredients in a large bowl and beat or mix until completely integrated.
The peanut butter dough is crumbly. Dump it into the prepared pan.
Press the mixture into the pan and level it up as much as you can. It will never be perfectly smooth.
Place the pan in the refrigerator until firm.
Chocolate layer
This enhanced ganache has a few extra ingredients making it softer and shinier.
Melt the chocolate with the butter and corn syrup. Be careful not to burn or scorch it. It just needs to be melted.
Add the cream and mix well.
The final mixture is unctuous and shiny; you might want to eat it with a spoon from the bowl. I don't blame you.
Spread it over the cold peanut butter layer with a spatula or spoon.
Completely cover the peanut butter layer. Level it up, so the amount of chocolate is roughly the same for every piece of fudge. It needs to be refrigerated until the top layer is firm.
Vintage Kitchen tip: this buckeye fudge keeps well for weeks, so you can plan your holiday baking ahead. You can double the recipe and use a larger pan.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Chocolate: if using chips, make sure they melt well. Some brands have too much sugar (or whatever) and are not made for melting.
- Peanut butter: depending the type you use, this layer will be more or less crumbly. Natural nut butters without added sugar are usually more fluid than traditional ones like Jif or Skippy. The mixture should be thick and easy to pat by hand. Add ¾ of the powdered sugar at first and see if you need to use it all or not.
- Lining the pan: using a strip of parchment paper wide as the pan will help you remove the block of fudge easier. I highly recommend it.
- Variations: use almond butter or cashew butter instead of peanut. Use part milk chocolate together with semisweet.
Kid-friendly treats
Like the peanut clusters, Halloween bark, or cookie bark, this fudge is so easy, you can make it with your kids.
It doesn't need to be baked and can be mixed by hand instead of an electric mixer.
Depending on their age, they will need help with the melted chocolate part.
In a few hours, you can all enjoy these sweet squares, with that incomparable flavor of peanut butter and chocolate. Or give them as homemade gifts.
Related recipes you might like:
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Peanut Butter Fudge with Chocolate (buckeye)
This is an easy peanut butter chocolate fudge recipe, a creamy confection similar to the ever-popular buckeye candies. It's a no-bake recipe that uses few ingredients and keeps very well. An excellent idea for the holidays, birthdays, potlucks, tailgating or just because you want a snack.
- Total Time: 1 hour 20 minutes
- Yield: 20 small squares
Ingredients
For the peanut butter base:
- ½ cup packed brown sugar
- 1 ¾ cups powdered sugar
- ¼ cup butter, at room temperature
- 1 cup smooth peanut butter, at room temperature
- ½ teaspoon vanilla
For the chocolate glaze:
- 4 oz semisweet chocolate
- 1 tablespoon butter
- 1 tablespoon corn syrup
- 3 tablespoons cream
Instructions
For the peanut butter base:
- Butter or use baking spray on an 8-inch square baking pan.
- You can line it with a strip of parchment paper for easy removal, covering the pan's bottom and two sides. The other two sides remain unlined but greased. This will help you easily lift the block of fudge from the pan.
- In a large bowl, beat powdered sugar, brown sugar, butter, vanilla, and peanut butter until completely integrated. It will be crumbly.
- Pat into the prepared pan. Try to even the top as much as you can.
- Refrigerate while preparing the chocolate glaze. You can keep it in the fridge for 2 days, covered in plastic wrap so it doesn't dry out.
For the chocolate glaze:
- Melt the chocolate, butter, and syrup in the microwave or double boiler. Mix well.
- Add cream and mix until completely smooth and shiny. Use a whisk or a rubber spatula.
- Pour on top of the peanut butter mixture and spread to cover evenly. Use an offset spatula, a rubber spatula or a spoon.
- Refrigerate until firm, anywhere from 30 minutes to a couple of hours, depending on your fridge.
- Slide a smooth-bladed knife along the sides of the pan to release any chocolate that might be stuck, and lift the whole block of fudge with the help of the paper.
- Transfer to a flat surface and cut into 1-inch squares, triangles, or rectangles. A sharp large kitchen knife works very well for this part.
- Store leftovers in the fridge, covered, or in an airtight container. It lasts for several weeks or a month.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Chocolate: if using chips, make sure they melt well. Some brands have too much sugar (or whatever) and are not made for melting.
- Peanut butter: depending the type you use, this layer will be more or less crumbly. Natural nut butters without added sugar are usually more fluid than traditional ones like Jif or Skippy. The mixture should be thick and easy to pat by hand. Add ¾ of the powdered sugar at first and see if you need to use it all or not.
- Lining the pan: using a strip of parchment paper wide as the pan will help you remove the block of fudge easier. I highly recommend it.
- Large batch: you can double the recipe and use a larger pan.
- Variations: use almond butter or cashew butter instead of peanut. Use part milk chocolate together with semisweet.
- Storage: it lasts several weeks in the refrigerator, well-covered or in an airtight container.
- Prep Time: 20 minutes
- Refrigeration time: 60 minutes
- Category: Sweets
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/20
- Calories: 202
- Sugar: 20.6 g
- Sodium: 58.3 mg
- Fat: 11.9 g
- Carbohydrates: 22.8 g
- Fiber: 1.1 g
- Protein: 3.4 g
- Cholesterol: 10.2 mg
Keywords: peanut butter chocolate fudge, buckeye fudge
Ann says
What type of cream?
Paula Montenegro says
Heavy or whipping or heavy whipping, they both work.
Dorla says
For the peanut butter base, no cooking or heating required? thanks
★★★★
Paula Montenegro says
Hi Doria, no baking the peanut butter layer, it's a no-bake recipe.
Rebecca says
In the directions it says mix butter twice so do you half the 1/4 cup into the PB and chocolate separately?
Paula Montenegro says
Hi Rebecca, there are two different measures of butter (1/4 cup and 1 Tbs). I changed the recipe a bit so it is easier to read. Let me know if you have more questions!
Cocoa and Lavender says
What a perfect summer treat! Minimum cooking and maximum taste! Now that is a recipe we can all love! They remind me a bit of a confection here in the States we call "buckeyes." It is little balls of peanut butter dipped in chocolate - but I love these little triangles best! ~ David
PS... Congrats on the organization of everything! Doesn't it feel gratifying? I bet your kitchen looks great and I don't think you can ever have too many cookbooks, magazines, nuts or kitchen utensils. 🙂
yummychunklet says
Yum! I love the taste of sweetened peanut butter with chocolate. This looks so good!
Deb says
Oh my goodness! I would be frightened to organize my kitchen during this time of holiday frenzy! The Peanut Butter Squares look so much better than those mass produced candies we all adore. A very tempting holiday recipe!
Mica ♥ Imprimerie says
I think I died and went to PB-chocolate heaven. It's a pair meant to be. Like apple and cinnamon! Or PB and apple! Or chocolate and orange! Everything PB and chocolate. You totally got me.
Medeja says
Yummy! PB fudge i just love! Adding that chocolate layer would make it even better 😀
Lizzy Do says
Oh, I LOVE these! I've made something similar before and they are outstanding! I'm sending the hubby out for peanuts tonight so I can make some cookies...wish I was your neighbor b/c I'd be happy to take a cup of them off your hands 😉
e / dig in says
PAULA! those photos are too much for 8 in the morning!
loved your post. i'm on christmas holidays soon (last day today!) and i use the time to go thru my kitchen cupboards and pantry and freezer etc and have a good sort out and invariably i too find things that have been forgotten and used up, as you did here. it's a good mental challenge!!
have a lovely christmas in argentina, and see you in the new year. e XX