Chocolate Peanut Butter Fudge (4 ingredients)
This easy fudge recipe comes together in minutes. It's rich and creamy with that fantastic flavor combination that is chocolate and peanut butter. You do need time for it to set in the fridge. Perfect for the holiday table and gift-giving but also birthdays, potlucks, bake sales and tailgating.
Servings 16 small pieces
Ingredients
- 10 ounces peanut butter chips or thick peanut butter
- 10 ounces semisweet chocolate chips
- 16 ounce can of white vanilla frosting 1 can
- 16 ounce can of chocolate frosting 1 can
Instructions
- Line an 8x8 pan with parchment paper or wax paper. The edges will overlap a little. Don't use baking or cooking spray; it doesn't work. Reserve.
- Place 10 ounces peanut butter chips in a medium, microwave-safe mixing bowl and microwave on high for about 2 minutes, pausing every 15 seconds to stir the chips so they don’t burn. After a minute or a minute and a half, maybe do 10-second spurts to avoid scorching. Stir very well between them; sometimes the chips are melted but don't look like they are.
- Repeat step 2 with 10 ounces semisweet chocolate chips in a different bowl. Be careful not to burn them.
- You need to warm the 16 ounce can of white vanilla frosting and the 16 ounce can of chocolate frosting to make them pourable. Transfer each to a separate microwave-safe bowl. Microwave for 1 minute, stirring in between. If microwaving it directly in the container, be careful and remove the lid and every tiny piece of foil from the can. Make sure no metal label or paper remains, or it will spark furiously.
- Pour the melted white frosting over the melted peanut butter chips and the chocolate frosting over the semisweet chocolate.
- Stir well until both ingredients are well combined and the colors are even.
- Pour a thin layer of chocolate mixture into the prepared pan and drizzle tablespoons on top, tapping the pan on the counter to flatten rising bubbles. Repeat alternating the mixtures. The pattern will be different each time you make this fudge.
- Chill for about 3-4 hours or until set. Cut into 1-inch pieces with a kitchen knife and serve.
- Store leftovers covered in the refrigerator for 2 weeks.
Notes
For longer storage, freeze the fudge in an airtight container or sealed bag in the freezer for up to 3 months. Let the fudge warm up a little so it softens enough to eat.
Avoid dryness: once you cut the fudge, don't leave it out long, or it will dry quickly.
Extra peanut or chocolate flavor: add chopped peanuts and extra chocolate chips before pouring both mixtures into the pan.
