Easy Chocolate Peanut Butter Fudge – a delicious recipe with Milk, Sugar, Butter, Peanut Butter, weight, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter a square 8-inch by 8-inch baking dish.
2
Combine evaporated milk, sugar and butter over medium heat in a large sauce pan or pot. Bring to a rolling boil. Allow to boil for 5 minutes, stirring constantly.
3
Meanwhile, combine peanut butter, marshmallow cream and vanilla extract in a medium bowl and set aside.
4
Remove milk mixture from heat and stir in peanut butter and marshmallow mixture until well combined. Spread mixture into prepared baking dish and smooth out to evenly distribute in the dish. Sprinkle chocolate morsels over the top of the mixture and let sit a for a few minutes to soften and melt (covering the dish with a sheet of aluminum foil can aid with this process). Once morsels have softened, gently spread over with a spatula or the back of a spoon to create an even layer of chocolate (Note: if the chocolate is not softened enough to spread, place the dish in the microwave for 15-20 seconds to assist).
5
Let cool completely before cutting into squares. If you wish, you can refrigerate to help it cool more quickly.
6
Enjoy!
1229
kcal
Calories
71
g
Fat
140
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cups Evaporated Milk, 2 cups Granulated Sugar, 2 Tablespoons Unsalted Butter (plus Extra To Butter Baking Dish), 1-1/8 cup Creamy Peanut Butter (you Can Use Chunky, If You Wish), and more.
Yes, Easy Chocolate Peanut Butter Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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