When we were growing up, my mom was notorious for making Christmas “goodie plates” for friends and neighbors. 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.
Recipe Ingredient Notes
To make Double Decker Chocolate Peanut Butter Fudge, you will need the following ingredients:
- peanut butter chocolate chips
- semi-sweet chocolate chips
- sugar
- marshmallow creme
- evaporated milk
- butter
- vanilla extract
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Double Decker Chocolate Peanut Butter Fudge
- Line a 9 x 13″ 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.
Storing and Other Tips
Store any leftover fudge in an airtight container in the refrigerator.
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.
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.
Enjoy More Delicious Fudge Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- 4 Ingredient Rocky Road Fudge
- Key Lime Fudge
- Orange Creamsicle Fudge
- Two Ingredient Strawberry Fudge
Double Decker Chocolate Peanut Butter Fudge
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" 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Sounds fabulous! Have you tried using regular peanut butter instead of PB chips?
love to find recipe for glories fudge thank you
I also wondered about peanut butter rather than chips. I wouldn’t use a whole bag but I always have peanut butter on hand. Anyone tried it?
Is 1/2 c. Of butter the correct amount?
1/2 cup is the correct amount in the recipe.
Peanut butter has a different texture than the peanut butter chips. We have only made this as directed on the recipe.
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!
I used regular peanut butter instead of PB chips and it came out delicious!
I too have been making this for over 20 yrs. Except I don’t add sugar. It’s sweet enough without it.
This recipe was super easy and is absolutely delicious!
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
We have an orange creamsicle fudge but it has more than 2 ingredients.
https://www.sixsistersstuff.com/2015/03/orange-creamsicle-fudge.html
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.
I make this all the time and always use peanut butter. I add it with the marshmallow and vanilla. Sets up every time.
Could you take a butter knife and swirl the chocolate into the peanut butter layer?
If it’s still soft enough that you can swirl, go ahead and do that for a fun look.
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.
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.
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.
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.
Please forgive me, the inexperienced cook! When you say to use evaporated milk, do you mean the milk diluted with water and prepared? Or straight out of the can with no dilution? Apologies, like I said, new cook. 🙂
Hi Susan – we mean a can of evaporated milk as is. No diluting needed. I hope this helps!
This was so delicious! Perfect texture too.