Double Decker Chocolate Peanut Butter Fudge Recipe (2024)

This Double Decker Chocolate Peanut Butter Fudge is by far my most favorite fudge recipe. It is so easy to make and comes together in a matter of minutes. It is the perfect combination of chocolate and peanut butter. Everyone will go crazy for this amazing fudge.

Double Decker Chocolate Peanut Butter Fudge Recipe (1)

When we were growing up, my mom was notorious for making Christmas “goodie plates” for friends and neighbors. And Double Decker Chocolate Peanut Butter Fudge was always on these plates!

She would spend a couple of days in the kitchen baking up a storm (she always made her famous sugar cookies and her pretzel turtle bites) and it was torture as a child to smell all those yummy cookies and treats and know that they were going to be given away.

As one who loves anything with chocolate and peanut butter combined, this fudge is a weakness of mine. We were able to sneak a few delicious pieces of this amazing chocolate peanut butter fudge.

I bet that I could devour an entire pan by myself without batting an eye! This fudge is incredibly rich – I would recommend cutting it into very small pieces.

If you prefer mint over peanut butter, you are going to want to check out our Andes Mint Fudge (it’s amazing!). Our Snickers Fudge is also out of this world!

Double Decker Chocolate Peanut Butter Fudge Recipe (2)

Ingredients needed to make Double Decker Chocolate Peanut Butter Fudge:

  • peanut butter chocolate chips
  • semi-sweet chocolate chips
  • sugar
  • marshmallow creme
  • evaporated milk
  • butter
  • vanilla extract

To make this chocolate peanut butter fudge, I would not recommend substituting any of the ingredients. You can’t use peanut butter in place of the chips – it won’t set up the same. Marshmallows don’t work as well as marshmallow creme; I recommend just making the recipe as is for best results.

Double Decker Chocolate Peanut Butter Fudge Recipe (3)

What is the best way to get a clean cut in this chocolate peanut butter fudge?

It can be a little hard to get the perfect clean cut with fudge. However, if you let it set up the full time, it shouldn’t be difficult to cut evenly.

We recommend letting the chocolate peanut butter fudge cool completely at room temperature (or let it set up in the fridge) until the fudge hardens.

After it has hardened, place a sharp knife under hot water. Slice the fudge with the hot knife. You may need to run it under hot water every few cuts so that it cuts smoothly every time.

I also recommend wiping the knife off with a paper towel or cloth between each cut to wipe off excess fudge.

Related Recipe: Be sure to try our easy and delicious No Bake Reese’s Fudge Bars.

Watch how to make another one of our favorite fudge recipes here:

Did you know we have a YouTube Channel? We have tons of videos that walk you through recipes with step-by-step instructions so that you can make it right at home.

This Rocky Road Fudge only uses 4 ingredients and is such a good beginner recipe for those who are new in the kitchen or even for kids to make!

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Double Decker Chocolate Peanut Butter Fudge Recipe (4)

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Double Decker Chocolate Peanut Butter Fudge Recipe (5)

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Looking for more fudge recipes? Here are a few of our favorites:

  • Tiger Butter Fudge
  • Peanut Butter Fudge
  • Rocky Road Fudge
  • Butterscotch Fudge
  • Andes Mint Fudge
  • Salted Nut Roll Fudge
  • Orange Creamsicle Fudge
  • 4 Ingredient Rocky Road Fudge Recipe

Double Decker Chocolate Peanut Butter Fudge Recipe (7)

Serves: 60

Double Decker Chocolate Peanut Butter Fudge Recipe

4.67 from 3 votes

This Double Decker Chocolate Peanut Butter Fudge is by far my most favorite fudge recipe. It is so easy to make and comes together in a matter of minutes.

Prep Time 2 hours hrs 20 minutes mins

Cook Time 8 minutes mins

Total Time 2 hours hrs 28 minutes mins

PrintPin

Ingredients

  • 10 ounces peanut butter chips
  • 11 ½ ounces semi sweet chocolate chips
  • 4 ½ cups sugar
  • 2 (7 ounce) marshmallow creme
  • 1 ½ cups evaporated milk
  • ½ cup butter
  • 2 teaspoons vanilla

Instructions

  • Line a 9 x 13 inch baking dish with foil.

  • Using two large mixing bowls, pour peanut butter chips in one and chocolate chips in the other.

  • Combine the sugar, marshmallow creme, evaporated milk, and butter in a large saucepan and cook over medium heat.

  • When the mixture comes to a boil, stir continuously for 5 minutes (let it boil the entire time you are stirring).

  • Remove the saucepan from heat and add vanilla. Quickly stir to incorporate.

  • Carefully pour half of the marshmallow mixture into the peanut butter chips bowl and the other half into the chocolate chip bowl.

  • Stir the peanut butter chips until they are melted and the mixture is smooth (it will take a minute or two). Pour the peanut butter mixture into the bottom of the pan lined with foil.

  • Now stir the chocolate chip mixture until the chips are completely melted and the mixture is smooth. Carefully pour and spread on top of the peanut butter layer in the pan (I slowly and carefully poured mine on top, then used a spatula to spread it to the edges- if you pour too quickly, it will make holes and dents in your fudge).

  • Let the fudge cool for a couple of minutes before placing in the fridge. Allow fudge to set up for 2-4 hours, then cut and serve.

Notes

This will give you about 60 pieces of fudge. But you can cut them any size you want.

Nutrition

Calories: 138 kcal · Carbohydrates: 21 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 4 g · Cholesterol: 7 mg · Sodium: 30 mg · Potassium: 50 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 65 IU · Vitamin C: 1 mg · Calcium: 21 mg · Iron: 1 mg

Equipment

  • Saucepan

  • 9×13-inch Baking Pan

  • Large mixing bowls (2)

Recipe Details

Course: Dessert

Cuisine: American

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Double Decker Chocolate Peanut Butter Fudge Recipe (8)

Join The Discussion

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  1. Rebecca says:

    Sounds fabulous! Have you tried using regular peanut butter instead of PB chips?

  2. sally says:

    love to find recipe for glories fudge thank you

  3. Emilee says:

    Is 1/2 c. Of butter the correct amount?

  4. Cyd says:

    1/2 cup is the correct amount in the recipe.

  5. Cyd says:

    Peanut butter has a different texture than the peanut butter chips. We have only made this as directed on the recipe.

  6. Crissie says:

    My mom gave me this same recipe over 20 years ago, and I have been making it every year at Christmas time since then. It is so much more tasty than the recipes that use peanut butter. I sold this fudge at boutiques for many years and it was always a hit!

  7. Rebecca says:

    I used regular peanut butter instead of PB chips and it came out delicious!

  8. Donna says:

    I too have been making this for over 20 yrs. Except I don't add sugar. It's sweet enough without it.

  9. Anna says:

    This recipe was super easy and is absolutely delicious!

  10. Deanna says:

    Every year I get requests to make my orange creamcicle fudge and that can get rather expensive. I was wondering if you had a 2 ingredient recipe for creamcicle fudge or if you think your recipe could be adapted? I'm thinking it can and considering trying it with the frosting, orange candy melts and orange flavoring. What do you think?Deanna

  11. Cyd says:

    We have an orange creamsicle fudge but it has more than 2 ingredients.https://www.sixsistersstuff.com/2015/03/orange-creamsicle-fudge.html

  12. Joycelyn says:

    I tried with out 4 1/2 cups more of sugar 2 more hours before ill know who it turns out. 1st time ever thought i migt set kitchen on fire :marshmellow foamed al latte all over burner in process. Had toclean that up and must use bigger deeper pan next time ; whoa what a mess.

  13. Ellen says:

    I make this all the time and always use peanut butter. I add it with the marshmallow and vanilla. Sets up every time.

  14. Laura says:

    Could you take a butter knife and swirl the chocolate into the peanut butter layer?

  15. Momma Cyd says:

    If it's still soft enough that you can swirl, go ahead and do that for a fun look.

  16. Kimberly says:

    This was good, but the sugar needs to be decreased. I used 4 cups sugar and plan to use less if I try this again.

    Double Decker Chocolate Peanut Butter Fudge Recipe (9)

  17. Melissa says:

    I've been making this recipe for about 30 years. I've adapted it and made so many different flavors. I used to sell it at Christmas to make money to buy presents for my children. It's still my most requested item in my family. I've used other recipes, but this one is the best!! In fact I'm making a double batch to give something sweet for a ministry feeding the homeless this Saturday.

    Double Decker Chocolate Peanut Butter Fudge Recipe (10)

  18. Momma Cyd says:

    It is one of our favorite fudge recipes. It would be fun to hear all the different flavors you have made. Thanks for all the good you do in serving others.

  19. Melissa says:

    I've been making this a version of this fudge for over 30 years now. It can be made into so many different types. Rocky Road, Mint, and Butterscotch just to name a few. I used to sell my fudge back in the day. I do need to day that it does not take only 8 minutes to make though. More like 15 to 20 minutes in my opinion. You can't cook it to fast.

    Double Decker Chocolate Peanut Butter Fudge Recipe (11)

Double Decker Chocolate Peanut Butter Fudge Recipe (12)

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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Double Decker Chocolate Peanut Butter Fudge Recipe (2024)

FAQs

Why did my peanut butter fudge not get hard? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

What is the secret to good fudge? ›

How to Make Fudge. The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut. Here's how to make fudge on your stovetop and in your microwave.

How do you keep peanut butter fudge from being grainy? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Can you fix peanut butter fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

How to fix fudge that didn't set up? ›

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

How do you make fudge creamy and not grainy? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

What is the secret to smooth fudge that is not gritty? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Why is my peanut butter fudge so soft? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

What happens if you don't beat fudge long enough? ›

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Why does fudge fail? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

Why is my condensed milk chocolate fudge not setting? ›

You didn't cook it long enough. Fudge needs to be heated to the "soft ball" stage. It is salvageable, but you'd have to be very careful of sugar crystallization. If you make a mistake you'll wind up with a grainy mess.

How to fix fudge that won't harden? ›

I generally heat my syrup up to 235° F and let carry-over do the rest of the work. If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

Why is some fudge hard and some soft? ›

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

How long does it take for fudge to go hard? ›

After your fudge has completely set (this usually takes about four hours on the counter top), remove it from the foil and cut it into squares. If you use a rounded baking pan, cut off just enough of the edge so that the fudge no longer has a rounded edge. Doing this will give every piece of fudge a nice flat bottom.

How do you fix overcooked peanut butter fudge? ›

Grab the saucepan that you initially used to cook the fudge and toss the fudge back in along with 1 ½ cups of water and a splash of cream. Adding some cream of tartar is a helpful way to keep the sugar crystals at bay as well — it's not essential, but if you have some, definitely pour a little in.

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