Chocolate Peanut Butter Fudge
User Reviews
5.0
3 reviews
Excellent
Chocolate Peanut Butter Fudge
Report
This Chocolate Peanut Butter Fudge is rich and creamy, made with an old-fashioned peanut butter fudge topped with a decadent chocolate ganache made with a 2:1 ratio of chocolate to cream for the perfect fudgy texture. The ganache adds a glossy, bittersweet contrast to the sweet peanut butter base. So make this peanut butter chocolate fudge for an easy, no-bake dessert that’s as beautiful as it is delicious.
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Ingredients
- 1 cup (264 grams) creamy peanut butter I recommend Jif
- 1 cup (2 sticks or 227 grams) unsalted butter plus extra for the pan
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3½ cups (420 grams) powdered sugar
- 8 ounces (227 grams) bittersweet chocolate finely chopped
- 4 ounces (120 milliliters) heavy cream
Instructions
- For the best results, line a square pan with parchment paper and very lightly butter the pan.
- In a medium saucepan, combine the peanut butter and butter. Heat over medium-low heat, stirring frequently, until fully melted and smooth. Continue to heat and stir until larger bubbles appear just at the outside edge of your pot. Remove from heat.
- Stir in the vanilla and salt and then add the powdered sugar. Mix until you no longer see any traces of sugar.
- Add the peanut butter fudge layer to the prepared pan, pressing down. You do not need to get it perfectly smooth and level. Set the pan aside.
- While the peanut butter fudge is still warm, make the ganache. Place the chopped chocolate in a heat-proof bowl, and heat the cream in a small pan over low heat. When the cream is just barely bubbling, add it to the chocolate. Let it sit for a moment and then stir together until combined and shiny.
- Pour the ganache over the peanut butter fudge and use a knife or off-set spatula to smooth it over the top. Chill your peanut butter and chocolate fudge in the refrigerator for at least three hours before cutting.
Notes
- Nutritional information is estimated for 1 inch squares made in an 8 inch pan. My testers surprisingly had a clear preference for smaller pans and thicker layers!
- Do not use all-natural peanut butter in this recipe as it is unlikely to create the same creamy fudge.
- Semisweet chocolate can be substituted for the bittersweet, but milk chocolate would be overly sweet in the peanut butter chocolate fudge. I always recommend Ghirardelli chocolate.
- The 2:1 chocolate-to-cream ratio creates a thick, fudgy ganache that sets firmly but remains smooth. Adding the ganache topping while the peanut butter layer is still warm will keep the layers adhered to each other when you cut them after chilling.
- Some times I'm lazy with chopping chocolate and instead slowly melt the chocolate gently in a double boiler while I'm heating the cream.
- This fudge can be stored in the refrigerator for a few weeks, but it can also be kept at room temperature for a few days, or frozen for a few months.
Nutrition Information
Show Details
Calories
102kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
10mg
(3%)
Sodium
28mg
(1%)
Potassium
46mg
(1%)
Fiber
0.5g
(2%)
Sugar
8g
(16%)
Vitamin A
116IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 641 inch squares
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 28mg | 1% |
| Potassium | 46mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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