Peanut Butter and Chocolate Fudge

READY IN: 1hr 15mins
Recipe by Bling Lady

A very rich fudge with a peanut butter fudge layer and a chocolate fudge layer. This recipe combines ingredients from 2 other recipes along with a few small changes. Thanks to ESG for the Peanut Butter Fudge (#115656) and eza91804 for the 2 Minute Microwave Fudge (#43703). Note: Cooking time is the time needed to chill.

Top Review by angelovr5

I made this recipe for Christmas cookie and candy baskets, and I was sorely disappointed. Very rich in taste and a wonderful idea, but without the candy temperature, I had a chocolately peanut butter soup. My Microwave is 1000 and cooks great. I would make this again, WITH the temperature being correct. We ate it with small spoons and gave out the "Crop Failure" in cupcake paper liners.

Ingredients Nutrition


  1. Line an 8 x 8 x 2 inch pan with waxed paper. Make sure there is a bit of overlap so you can release the fudge from the pan later.
  2. Peanut Butter Fudge Layer:.
  3. Place butter and peanut butter in a 1 quart microwave safe bowl.
  4. Microwave for 2 minutes on high.
  5. Stir and microwave on high for 2 more minutes.
  6. Add pure vanilla extract and confectioners’ sugar to peanut butter mixture and mix well with a wooden spoon.
  7. Press into the bottom of the lined pan.
  8. Place a second piece of waxed paper on the surface of the fudge and set aside.
  9. Chocolate Fudge Layer:.
  10. Sift confectioners’ sugar, cocoa and salt into a 1 quart microwave safe bowl. (I use the same bowl with the peanut butter remnants wiped out).
  11. Mix in milk and pure vanilla extract.
  12. Place butter on top of the mixture.
  13. Microwave on high for 3 minutes.
  14. Beat with a wooden spoon until smooth.
  15. Remove the waxed paper from the Peanut Butter Fudge layer and discard.
  16. Pour Chocolate Fudge over the Peanut Butter Fudge layer.
  17. Chill uncovered until firm (about 1 hour).
  18. Remove the fudge from the pan by pulling up on the waxed paper.
  19. Place on a flat surface and cut into 36 pieces.
  20. Store in refrigerator in an airtight container.

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