Chocolate Peanut Butter Double Decker Fudge
Print recipe
| 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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Tiffany Nicole says
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?
Mary says
Easy to make and came out delicious
Anya says
Can this fudge be made in molds?
Stephanie Brubaker says
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 🙂
Tammy Murphy says
I’m so excited for my family to try this fudge.
Thank you for sharing.
Jj says
Do you let the chocolate layer set up firsthand or not? Seems like the 2 layers would just run together.
Stephanie Brubaker says
No need – the layers set up pretty quickly. I’ve never had them run together 🙂
Sarah says
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!!
Dorota says
Whit what I can replace peanut butter chips? We don’t have anything like this at stores.
Angel Grimes says
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.
Kristine galloway says
the sweetened condensed milk i bought is 14 ounces. is the 12 ounces in your recipe fluid ounces or net weight ounces?
Bonnie says
*is the milk condensed milk or evaporated milk?
Stephanie Brubaker says
Sweetened Condensed 🙂
Robin says
Mine are condensed and 14 oz as well
Pat says
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?
Stephanie Brubaker says
Hi Pat. Once set up, this fudge will be fine at room temp. Good luck at the bake sale!
Irma holquin says
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!!
Stephanie Brubaker says
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!
Gayle Brisky says
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.
Karen says
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
Rhonda says
How do you get such perfect cuts on your fudge? There are no knife marks or anything.
Eileen says
Hot knife. dip it in hot water
cindy says
This will make a bit over 2 pounds.
Samantha P. says
Can anyone tell me how many pounds this makes?
Erin @ Texanerin Baking says
I totally believe this was the first thing to go! Looks delicious. 🙂
Maris (In Good Taste) says
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.
GiGi Eats says
THESE are totally picture perfect!!
Amy says
I love it, this will keep me going all winter longs.
malyka says
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!
vanessa says
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
Stephanie Brubaker says
I use Reese’s peanut butter chips, but I”m sure any brand would work!
Belinda says
Reece’s peanut butter chips in the baking aisle at Woolies, right by the chocolate chips! I found them just today!