Chocolate Peanut Butter Fudge Squares


I used homemade, sugar-less peanut butter. If you use commercial pb, decrease confectioners’ sugar by ¼ cup and omit vanilla. It can be kept in the refrigerator for weeks.



For the peanut butter base:

  • ½ cup packed dark brown sugar
  • 1 ¾ cups confectioners’ sugar
  • ¼ cup butter (softened)
  • 1 cup smooth peanut butter
  • ½ teaspoon vanilla

For the chocolate glaze:

  • 1 cup semisweet chocolate chips
  • 1 Tbs butter
  • 1 Tbs corn syrup
  • 3 Tbs cream


For the peanut butter base:

  1. In a large bowl beat sugars, butter, vanilla and peanut butter. Pat into a 7x 5 inch pan. Try to even the top as much as you can.

For the chocolate glaze:

  1. Melt chocolate, butter and syrup and mix well. Add cream and mix.
  2. Pour on top of the peanut butter mixture and spread to cover evenly. Refrigerate until firm.