This rich and creamy chocolate and peanut butter fudge with marshmallow creme is so yummy! I was surprised that it was so quick and easy to make. Peanut butter chocolate fudge can be made ahead of time, so it will be perfect on your cookie platter for the holidays!
Alright, let’s get baking!
Tools & Equipment to make Chocolate Peanut Butter Fudge with Marshmallow Creme
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Tips for making Chocolate Peanut Butter Fudge
- Wear long sleeves! Don’t let yourself get burned from the inevitable splatter from boiling the marshmallow mixture.
- Use a large pot to make this recipe. I used a large sauce pan and ended up needing to swap to a larger pot because the marshmallow creme really expands. I almost had a disaster on my stove because it rose all the way to the brim of the pan!
Do you cover fudge while it sets?
Allow the fudge to cool down before covering up to avoid condensation on the fudge. After it’s chilled you may cover the fudge while storing it.
How do you store fudge?
Fudge is best stored in an air-tight container at room temperature. Storing your fudge in the fridge will dry it out and make it crumble
How long does fudge last?
Chocolate peanut butter fudge will last about a week if stored at room temperature, a month in the refrigerator, or up to three months in an airtight freezer-safe container.
How to make chocolate Peanut butter fudge with marshmallow creme
First, you will want to line a 9×13 baking dish with parchment paper and spray with non-stick cooking spray.
You’ll want to have the edges of the parchment paper extend up a few inches so that you can pull out the fudge after it is set. Pulling the fudge out of the pan really helps you to have nice clean cuts.
Use two large bowls. Pour the peanut butter chips in one bowl, and the chocolate chips in another, Set aside.
In a large pot, melt the butter over medium heat. Make sure it is a large pot and not a saucepan because the marshmallow creme really fills up the pan as it expands!
Add in the sugar, marshmallow fluff, and evaporated milk, continue to mix until well until smooth and combined.
While stirring continuously, let the mixture come to a boil. Allow it to boil for five minutes.
Remove the marshmallow mixture from the heat, and add the vanilla. Mix well.
Pour half of the melted mixture into the peanut butter chips and the other half into the chocolate chips.
Mix the chocolate mixture until the chocolate chips are completely melted and smooth.
Pour into the base of the pan and spread into an even layer.
Then, do the same for the peanut butter chips.
Slowly spread the peanut butter mixture on top of the chocolate.
If you want nice and clean layers of chocolate and peanut butter, then you can simply spread the peanut butter into an even layer on top of the chocolate.
You can also make a swirled effect by taking your spatula and gently move the spatula around in the pan until the chocolate and peanut butter get swirled together. Continue until you get the effect you are looking for.
Allow the fudge to cool for 2-4 hours in the fridge to fully set before cutting with a sharp knife. Wipe the knife clean with a dry towel between each cut to keep the fudge looking clean.
You will also love these sweet treats!
- Easy Marshmallow Fudge Recipe
- Reese’s Peanut Butter Bars
- Twix Cookies
- Chocolate Chip Cheesecake Bars
- Reese’s Peanut Butter Bars
- Double Decker Brownie Bars
- Magic Bars
- Oatmeal Carmelitas
Chocolate Peanut butter fudge
This rich and creamy chocolate and peanut butter fudge with marshmallow creme is so yummy! I was surprised that it was so quick and easy to make. Peanut butter chocolate fudge can be made ahead of time, so it will be perfect on my cookie platter for the holidays!
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 60
- Category: Candy
- Method: No-Bake
- Cuisine: American
Ingredients
- 10 ounces peanut butter chips
- 11-1/2 ounces semi-sweet chocolate chips
- 4-1/2 cups sugar
- 2 (7 ounces) marshmallow fluff
- 1-1/2 cups evaporated milk
- 1/2 cup butter
- 2 teaspoons vanilla
Instructions
- Line a 9×13 baking dish with parchment paper and spray with non-stick cooking spray. Allow the edges to extend up so you can pull out the bars after they are set.
- Pour the peanut butter chips in one large bowl, and the chocolate chips in another, Set aside.
- In a large pot, melt the butter over medium heat. Add in the sugar, marshmallow fluff, and evaporated milk, continue to mix until well until smooth and combined.
- Stirring continuously, allow the mixture to come to a boil, and allow it to boil for five minutes.
- Remove from heat, and add the vanilla. Mix well.
- Pour half of the melted mixture into the peanut butter chips and the other half into the chocolate chips.
- Continue to mix the chocolate mixture until the chocolate chips are completely melted and smooth. Pour into the base of the pan. Then, do the same for the peanut butter chips and slowly spread it on top of the chocolate.
- Allow to cool for 2-4 hours in the fridge to set before cutting.
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