• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Bars & Brownie Recipes

    Published: Oct 25, 2022 by Paula Montenegro · Income from ads and affiliate links 23 Comments

    Buckeye Fudge

    Jump to Recipe
    Pieces of peanut butter chocolate fudge stacked on a white surface. Brown and red text overlay.

    Super easy to make and a total crowd-pleaser, this peanut butter chocolate fudge recipe is beyond amazing! It uses few ingredients and keeps very well. A great idea for the holidays, birthdays, or just because. 

    Stack of peanut butter and chocolate fudge on a white paper with a silver knife. White surface.

    Fudge is a holiday recipe that is loved by everyone.

    I strongly believe in eating it year-round and most certainly do. It's so easy to make and keeps so well that it's perfect for other situations like barbecues, birthdays, picnics, and road trips.

    It's a savior if you need something that is sure to please everyone.

    Table of Contents Hide
    About this recipe
    Ingredients
    How to make buckeye fudge
    Kitchen notes
    Kid-friendly treats
    Related recipes you might like:
    Chocolate Peanut Butter Fudge

    About this recipe

    • Insane flavor: the combination of peanut butter and chocolate is always fantastic, and 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 bake: it needs a little mixing of ingredients and melting of chocolate. Super simple.
    • Make ahead: it keeps so well that you can plan in advance and have fudge always ready. This makes it great for gift-giving or to take to a friend's house.
    • Kid-friendly: it's a great project to make with them as there's no baking or need for appliances.
    Top view of triangles of chocolate covered fudge on a white surface. A small bowl with peanut butter.

    Ingredients

    • Peanut butter: the thicker commercial type, like Skippy creamy peanut butter, or the more fluid, natural ones 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, so the color stays softer. But dark 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.

    White marble surface with ingredients for peanut butter chocolate fudge including butter, vanilla, powdered sugar, vanilla, brown sugar, corn syrup, cream.

    How to make buckeye fudge

    Since there's no baking involved, this is a quick and easy recipe to assemble. Take into account the time it takes for both layers to settle and dry.

    Peanut butter layer

    Peanut butter, butter, and powdered sugar in a glass bowl on a green cloth and white surface.

    Combine all the ingredients in a large bowl and beat or mix until completely integrated.

    Crumbly peanut butter mixture in a gold colored square pan with parchment paper on a white surface.

    The peanut butter dough is crumbly. Dump it into the prepared pan.

    Hand patting peanut butter fudge layer on a golden square pan on a white marble surface.

    Press the mixture into the pan and level it up as much as you can. It will never be perfectly smooth.

    Peanut butter fudge layer on a gold colored square pan on a white marble surface.

    Place the pan in the refrigerator until firm.

    Chocolate layer

    This enhanced ganache has a few extra ingredients making it softer and shinier.

    Chocolate chips and chunk of butter in a glass bowl on a white marble surface.

    Melt the chocolate with the butter and corn syrup. Be careful not to burn or scorch it. It just needs to be melted.

    Glass bowl with melted chocolate and splash of cream on a white surface.

    Add the cream and mix well.

    Close up of chocolate ganache coating in a glass bowl.

    The final mixture is unctuous and shiny; you might want to eat it with a spoon from the bowl. I don't blame you.

    Spreading chocolate ganache with a spatula over peanut butter fudge layer in a square pan. White surface.

    Spread it over the cold peanut butter layer with a spatula or spoon.

    Chocolate coated fudge in a square baking pan on white marble.

    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.

    Several pieces of buckeye fudge on white parchment paper.

    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.
    Bitten piece of buckeye fudge on a stack on white parchment paper on a white marble surface.

    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.

    Close up of piece of peanut butter and chocolate fudge on a white surface.

    Related recipes you might like:

    • Buckeyes Recipe
    • Microwave Chocolate Fudge
    • Chocolate Peanut Clusters (super easy!)
    • Old-fashioned Chocolate Peanut Butter Fudge

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Three squares of peanut butter chocolate fudge on a white paper and white surface.

    Chocolate Peanut Butter Fudge

    ★★★★

    4 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Super easy to make and a total crowd-pleaser, these peanut butter fudge squares are topped with a layer of semisweet chocolate and is beyond amazing! It uses few ingredients and is a great idea for the holidays, birthdays, or just because. 

    • 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:

    1. Butter or use baking spray on an 8-inch square baking pan. 
    2. You can line it with a strip of parchment paper, covering the pan's bottom and two sides. The other two sides remain unlined but greased. This will help you remove the block of fudge from the pan. 
    3. In a large bowl, beat powdered sugar, brown sugar, butter, vanilla, and peanut butter until completely integrated. It will be crumbly.
    4. Pat into the prepared pan. Try to even the top as much as you can.
    5. Refrigerate while preparing the chocolate glaze. At this point, you can keep it in the fridge for 2 days, well covered, so it doesn't dry out. 

    For the chocolate glaze:

    1. Melt the chocolate, butter, and syrup in the microwave or double boiler. Mix well.
    2. Add cream and mix until completely smooth and shiny.
    3. Pour on top of the peanut butter mixture and spread to cover evenly. Use an offset spatula or a spoon.
    4. Refrigerate until firm, anywhere from 30 minutes to a couple of hours, depending on your fridge. 
    5. 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. 
    6. Transfer to a flat surface and cut into squares, triangles, or rectangles. A sharp large kitchen knife works very well for this part. 
    7. 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.  
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Refrigeration time: 60 minutes
    • Category: Sweets
    • Method: Mixing
    • Cuisine: American

    Keywords: peanut butter chocolate fudge, buckeye fudge

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Kathleen's Bakeshop Cookbook, by Kathleen King

    More Bar & Brownie Recipes

    • Chocolate Chip Oatmeal Bars
    • Walnut Brownie Recipe
    • Dulce de Leche Brownies
    • Lemon Blondies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ann says

      December 20, 2022 at 12:04 pm

      What type of cream?

      Reply
      • Paula Montenegro says

        December 21, 2022 at 6:51 pm

        Heavy or whipping or heavy whipping, they both work.

        Reply
    2. Dorla says

      July 12, 2021 at 11:43 pm

      For the peanut butter base, no cooking or heating required? thanks

      ★★★★

      Reply
      • Paula Montenegro says

        July 13, 2021 at 6:54 am

        Hi Doria, no baking the peanut butter layer, it's a no-bake recipe.

        Reply
    3. Rebecca says

      November 15, 2016 at 8:29 am

      In the directions it says mix butter twice so do you half the 1/4 cup into the PB and chocolate separately?

      Reply
      • Paula Montenegro says

        November 17, 2016 at 7:09 am

        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!

        Reply
    4. Cocoa and Lavender says

      December 23, 2012 at 2:27 pm

      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. 🙂

      Reply
    5. yummychunklet says

      December 21, 2012 at 5:50 pm

      Yum! I love the taste of sweetened peanut butter with chocolate. This looks so good!

      Reply
    6. Deb says

      December 21, 2012 at 4:29 pm

      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!

      Reply
    7. Mica ♥ Imprimerie says

      December 21, 2012 at 11:35 am

      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.

      Reply
    8. Medeja says

      December 20, 2012 at 10:55 pm

      Yummy! PB fudge i just love! Adding that chocolate layer would make it even better 😀

      Reply
    9. Lizzy Do says

      December 20, 2012 at 10:19 pm

      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 😉

      Reply
    10. e / dig in says

      December 20, 2012 at 9:23 pm

      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

      Reply
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes