This chocolate peanut butter fudge tastes incredible and is made in the microwave in only a few minutes! It has a layer of creamy chocolate fudge on the bottom, salty-sweet peanut butter fudge on top, and tastes like peanut butter cup!
I love making fudge because it’s surprisingly easy to make, but everyone is always impressed when there’s fudge on a dessert tray. This chocolate peanut butter fudge is no different. With 2 layers of creamy fudge and peanut butter cups on top – it looks impressive and tastes even better.
You could also easily call this buckeye fudge thanks to the 2 layers of chocolate and peanut butter. But whatever you call it – it’s delicious. I think it might just be tastier than my favorite chocolate fudge or peanut butter fudge.
Making Fudge in the Microwave
This fudge recipe is made in the microwave and only has 3 ingredients plus the optional peanut butter cups on top:
- one 14 oz can sweetened condensed milk (395 gram can for everyone using metric)
- 1 ¼ cups semi-sweet chocolate chips
- 1 ¼ cups peanut butter chips
You’ll melt together the chocolate chips and ½ of the can of condensed milk until the mixture is creamy and smooth. Then pour the mixture onto the bottom of the lined pan. Then you’ll repeat the process with the rest of the sweetened condensed milk and the peanut butter chips.
Pro Tip: When melting the chocolate chips and condensed milk – it’s imperative that the microwave is on medium power (not high/standard). Otherwise, the chocolate will bake and the mixture will be grainy instead of smooth and creamy. Microwave for 1 minute intervals on medium power, stirring in between each interval until the mixture is smooth.
When pouring/spreading the fudge – I like to lightly spray non-stick cooking spray onto a rubber spatula. This makes it easier to spread without the fudge sticking to the spatula.
You can top the fudge with peanut butter cups for Reese’s fudge. Or you could add Reese’s Pieces, chocolate chips or even chopped peanuts. Whatever you’re adding on top, just make sure to press it down into the warm fudge so that it sticks.
Storage & Freezing
Fudge will keep in the fridge in an airtight container for up to 1 week. It also freezes beautifully. To freeze fudge:
- Before slicing, wrap it tightly in aluminum foil at least twice so that no seems are exposed.
- Place the fudge in a freezer bag and zipper closed.
- Freeze for up to 3 months, then thaw in the fridge.
Sliced fudge can also be frozen in an airtight container, but I do find it’s a little more susceptible to freezer burn.
For more fudge recipes, be sure to try:
Chocolate Peanut Butter Fudge
- 1 14 oz can sweetened condensed milk
- 1 ¼ cup semi-sweet chocolate chips
- 1 ¼ cup peanut butter chips
- 8 miniature Reese's Peanut Butter Cups
- Line an 8x8 inch pan with parchment paper leaving an overhang around the sides, or line with aluminum foil and lightly grease.
- Add ½ of the sweetened condensed milk and chocolate chips to a large, heatproof bowl.
- Microwave on medium power (not high/standard) for 1 minute. Remove from the microwave and stir. Repeat the process until smooth, microwaving until just melted.
- Pour the mixture into the prepared pan, and smooth the fudge to the edges.
- Add the rest of the sweetened condensed milk and peanut butter chips to a separate large, heatproof bowl.
- Microwave on medium power for 1 minute. Remove from the microwave and stir. Repeat the process until smooth, microwaving until just melted.
- Pour and spread the mixture over top of the chocolate fudge layer.
- Chop the peanut butter cups and lightly press them into the top of the fudge.
- Place the fudge in the fridge to set for 4 hours.
- Once hardened, remove from the fridge and lift the fudge out of the pan using the overhang of the parchment paper or aluminum foil.
- Using a sharp knife, cut into squares.