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Peanut Butter and Chocolate Chip Fudge

Peanut Butter and Chocolate Chip Fudge

Some time back I posted the recipe of White Chocolate and Almond Fudge (see link here) which was appreciated and tried out by many.But as we know there is no limit for having confectionary by children and adults alike and everyone is partial to chocolate,chocolate chips,fudge,caramel…..and the list continues.

A member in this list is Peanut Butter.Tell me one individual who does NOT love it.Ok there might be a few but whoever I have come by who loves milk based confectionary loves Peanut Butter with a vengeance and apart from spreading it on breads,actually scoop out spoonfuls from the jar and leave it clean!I was invited to a party where there were giving out 3-4 small squares of chocolate and vanilla fudge wrapped in cellophane as a take away gift when one of the kids asked “Is there a peanut butter one too?”!Evidently there was none and the child had to make do with chocolate.However I decided to give this a try and came up with this absolute masterpiece.


I have taken the idea from Stephanie Jaworski’s Joy of Baking site!A truly wonderful site to depend on for all baking and dessert items!

This fudge is very easy to make and takes less than 30 minutes of your time!It is made with 4 very easily available ingredients.Here are some tips to follow:

  • Use the “creamy” version of Peanut Butter.It is available in two versions :CHUNKY – With small peanut shards.This is quite tasty but will not make a smooth tasting fudge.

    CREAMY – Which is ideal for this recipe.

  • You can use either salted or unsalted butter.However if you use salted then leave out the salt mentioned as a separate ingredient.
  • You can get Chocolate Chips from many stores or even online.I have used the White and Milk Chocolate swirled chips sourced from Amazon.Here is the link for the same.You can also use plain white,milk or dark chocolate chips or keep the recipe plain.Other dry fruits like Almonds or Raisins can be added.


The White and Milk Chocolate swirled Chips

  • Use a 6″ square or a 7″ round¬†tray.You can also use a greased “Thali” for setting the fudge.
  • Use Icing sugar which is easily available.In case you do not have it then powder normal granulated sugar and sieve to get a very fine powder.


Preparation Time : 20 minutes

Chilling time : 2 hours

Makes : Approximately 550 gms of fudge/16 pieces


1 cup creamy Peanut Butter

1 cup unsalted/salted butter – cut into small chunks plus 1 tsp for greasing the pan

1/2 cup White and Milk Chocolate Swirled Chips/Milk/White/Dark Chips(optional)

1 tsp salt(if using unsalted butter)

2 tsp Vanilla essence

4 cups Icing sugar


Prepare the tray by greasing it with the 1 tsp butter.You can also use a baking spray.

Prepare a double boiler.Place a saucepan half filled with water on medium heat.Select a heatproof bowl which fits on top of the saucepan and add the peanut butter and normal butter.Let the water come to a simmer(starts boiling with a mild humming sound) and place the bowl on top.The butters will melt slowly so keep them stirring with a wooden spoon or spatula.

After around 5 minutes when the butters combine,and become a lovely brown liquid,take the bowl off heat and transfer the contents to a mixing bowl.Add salt(if using unsalted butter) and vanilla essence and mix well.

Keep the prepared tray nearby.Add the sugar to the mixture and mix really well with the spatula till the sugar combines with the butters and the mixture resembles a paste.Add 1/2 of the chips now keeping the rest to sprinkle over the fudge.

Spoon the paste into the tray and smoothen it with hands or the spatula till nice and even on the top.Sprinkle the remaining chocolate chips over the surface and press with the spatula to embed them over the fudge.

Cover with cling wrap or aluminium foil and refrigerate for 1 1/2 – 2 hours till nicely set and firm.Mark into squares or any shape you want with a sharp knife and remove very carefully from the tray.


Serve and have one for yourself as a treat!

NOTE : You can wrap the squares individually in wax paper or cellophane.These look great on any table in an attractive box or tray!


A piece of rich fudge..

Your expert comments and views about this recipe?

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