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You are here: Home / Recipes / Fudge / Chocolate Peanut Butter Double Decker Fudge

Chocolate Peanut Butter Double Decker Fudge

December 15, 2016 by Stephanie Brubaker 35 Comments

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Chocolate Peanut Butter Double Decker Fudge

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Chocolate Peanut Butter Double Decker Fudge
Serves 49
Prep time 10 minutes
Chocolate Peanut Butter Double Decker Fudge is an indulgence everyone will rave over. It is surprisingly easy to make and tastes out of this world delicious!

Ingredients

Chocolate Layer

  • 12oz sweetened condensed milk
  • 12oz semi sweet chocolate chips

Peanut Butter Layer

  • 10oz peanut butter chips
  • 2 tablespoons creamy peanut butter
  • 8-10oz sweetened condensed milk

Directions

Chocolate Layer
Step 1
In a glass bowl heat chocolate chips and 12 oz condensed milk in the microwave for about 60-90 seconds, stirring every 30 seconds until melted and smooth.
Peanut Butter Layer
Step 2
In a separate glass bowl, heat the peanut butter chips, peanut butter, and 8 oz condensed milk in the microwave for about 60 seconds, stirring after 30 seconds until melted and smooth.
If too thick, stir in remaining 2 oz condensed milk until smooth.
Step 3
Pour chocolate fudge into an 8x8" pan lined with parchment paper and sprayed lightly with non stick cooking spray. Spread evenly. Pour peanut butter layer on top, spreading carefully in an even layer. Refrigerate at least 2-4 hours or until set. Cut into small squares and store in a sealed container.

 

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Filed Under: Fudge, Gluten Free, Halloween, Holiday, No Bake Recipes, Recipes Tagged With: 3 ingredient fudge recipe, chocolate peanut butter dessert, double decker fudge, Easy Peanut Butter Fudge

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Comments

  1. Lorrie says

    November 21, 2020 at 12:37 pm

    How do you store these? And how long do they last? Can they be frozen?

    Reply
    • Stephanie Brubaker says

      November 25, 2020 at 12:42 pm

      They can be stored in an airtight container at room temperature for a few days or refrigerated foe a week. They can be frozen! Enjoy 🙂

      Reply
  2. Tiffany Nicole says

    June 7, 2020 at 7:54 pm

    Just made this fudge and it is chilling ion the fridge. Can’t wait to cut it and try it. Is it best stored at room temp or in the fridge?

    Reply
  3. Mary says

    January 1, 2020 at 7:46 pm

    Easy to make and came out delicious

    Reply
  4. Anya says

    December 2, 2019 at 3:53 pm

    Can this fudge be made in molds?

    Reply
    • Stephanie Brubaker says

      December 12, 2019 at 3:23 pm

      I haven’t tried that with this recipe, but i don’t see why it wouldn’t work! Just be sure it is completely chilled solid before removing from the molds 🙂

      Reply
  5. Tammy Murphy says

    August 8, 2019 at 10:22 pm

    I’m so excited for my family to try this fudge.
    Thank you for sharing.

    Reply
  6. Jj says

    December 20, 2018 at 11:34 pm

    Do you let the chocolate layer set up firsthand or not? Seems like the 2 layers would just run together.

    Reply
    • Stephanie Brubaker says

      January 15, 2019 at 10:47 am

      No need – the layers set up pretty quickly. I’ve never had them run together 🙂

      Reply
  7. Sarah says

    November 25, 2018 at 10:34 am

    I usually don’t write reviews but this fudge was super easy and tasted amazing. It was the perfect texture like fudge is supposed to be, which I could never get with other recipes as it always was too soft. This is my new go to fudge recipe. Thank you so much!!

    Reply
  8. Dorota says

    March 22, 2018 at 7:27 am

    Whit what I can replace peanut butter chips? We don’t have anything like this at stores.

    Reply
    • Angel Grimes says

      May 8, 2018 at 9:47 am

      I do not like the taste of peanut butter chips. I always use 1 to 1.5 cups peanut butter smooth or chunky. It always comes out nice and creamy texture. If you like the crunch then crunchy peanut butter is great.

      Reply
  9. Kristine galloway says

    November 22, 2017 at 8:12 pm

    the sweetened condensed milk i bought is 14 ounces. is the 12 ounces in your recipe fluid ounces or net weight ounces?

    Reply
    • Bonnie says

      December 17, 2017 at 11:10 am

      *is the milk condensed milk or evaporated milk?

      Reply
      • Stephanie Brubaker says

        December 18, 2017 at 9:18 am

        Sweetened Condensed 🙂

        Reply
      • Robin says

        December 31, 2017 at 5:23 pm

        Mine are condensed and 14 oz as well

        Reply
  10. Pat says

    November 16, 2017 at 5:11 pm

    I need to make candy for a church bake sale. Will this get sticky out if the frig or if it once sets up it can be kept out of the frig?

    Reply
    • Stephanie Brubaker says

      November 17, 2017 at 9:30 am

      Hi Pat. Once set up, this fudge will be fine at room temp. Good luck at the bake sale!

      Reply
  11. Irma holquin says

    September 4, 2017 at 1:48 pm

    Hello, I’m making this recipe tomorrow, but just needed to ask.. do I need to allow a bit of cool time for the chocolate to set before I place the peanut butter layer on top? I love the way your layers are beautifully separated! Thanks!!

    Reply
    • Stephanie Brubaker says

      September 4, 2017 at 3:58 pm

      Hi Irma! No cooling time necessary. It starts to set up pretty quickly and if you wait to pour on the peanut butter layer, they won’t stick together as well. This is our favorite fudge – hope you enjoy it!

      Reply
  12. Gayle Brisky says

    January 9, 2017 at 6:56 am

    The peanut butter part needs at least a cup of sweetened condensed milk, 4oz makes it unspreadable….so you will need two cans of sweetened condensed milk luckily I had two on hand. It is wonderful fudge.

    Reply
    • Karen says

      August 16, 2017 at 4:15 am

      The recipe does call for 8-10 oz of the condensed milk lol But yes, this fudge was just glorious, and totally the first dessert to fly off the table! 🙂 thanks for the recipe! I will be making this for many many years to come!! XO

      Reply
  13. Rhonda says

    November 27, 2016 at 7:09 pm

    How do you get such perfect cuts on your fudge? There are no knife marks or anything.

    Reply
    • Eileen says

      January 18, 2017 at 1:13 pm

      Hot knife. dip it in hot water

      Reply
  14. cindy says

    November 25, 2016 at 3:12 pm

    This will make a bit over 2 pounds.

    Reply
  15. Samantha P. says

    July 20, 2016 at 10:08 pm

    Can anyone tell me how many pounds this makes?

    Reply
  16. Erin @ Texanerin Baking says

    February 5, 2016 at 1:14 pm

    I totally believe this was the first thing to go! Looks delicious. 🙂

    Reply
  17. Maris (In Good Taste) says

    January 19, 2016 at 10:39 am

    I’m not a fan of peanut butter, but these sound like they’d be perfect to make when I have the itch to bake but don’t want the extra calories.

    Reply
  18. GiGi Eats says

    January 19, 2016 at 9:01 am

    THESE are totally picture perfect!!

    Reply
  19. Amy says

    January 18, 2016 at 9:42 am

    I love it, this will keep me going all winter longs.

    Reply
  20. malyka says

    January 18, 2016 at 9:09 am

    hi! I would looove to try your recipe but I live in France and I can’t find PB chips… can use something else instead? thank you.. and oh! I love your blog!

    Reply
    • vanessa says

      February 3, 2016 at 3:21 pm

      I have the same problem here in Australia. Can you let us know what brand you use. I might be able to order it in

      Reply
      • Stephanie Brubaker says

        February 4, 2016 at 12:47 pm

        I use Reese’s peanut butter chips, but I”m sure any brand would work!

        Reply
      • Belinda says

        June 16, 2017 at 9:34 pm

        Reece’s peanut butter chips in the baking aisle at Woolies, right by the chocolate chips! I found them just today!

        Reply

Trackbacks

  1. Yummy Chocolate Peanut Butter Balls | My Silly Squirts says:
    November 4, 2020 at 3:35 pm

    […] Chocolate Peanut Butter Fudge […]

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