Recipes, Desserts

Chocolate Peanut Butter Holiday Fudge

One of my favorite parts of the holidays is all of the baking that happens. I love the chance to bake something slightly different and festive, and then share all the goodies with friends and family.

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I have extremely fond memories as a child baking cookies, buying specialty treats and chocolates, and arranging a few of each on tin round plates. We’d wrap the cookie trays up with clear wrapping plastic and tie them off with a bow and deliver them to teachers and neighbors.

It always felt so festive, and was just overall a ton of fun. It became a traditional that everyone looked forward to, even the gift receivers!

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I wanted to create a fun mini version of this tradition, to make it more manageable for this crazy year that has turned everything on its head. I landed on homemade fudge, because it only requires 3 base ingredients, and can be customized using whatever treats you have on hand.

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I’ve decided to make chocolate peanut butter fudge, my childhood favorite, but you could make anything you love! Rocky road, pecan, maple, you name it! Just add mix-ins or flavor a simple fudge using extracts.

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Chocolate Peanut Butter Fudge


Jennifer Bravo


November 30, 2020


December 3, 2020


28 servings

Prep Time

20 minutes

Cook Time

3 hours


  • 24 ½ oz semi-sweet chocolate chips
  • 15 oz Reese’s peanut butter chips
  • 28 oz sweetened condensed milk
  • 8 tbsp salted butter, divided
  • 1 tbsp milk, optional as needed


  1. In a medium sized heavy bottom pot, melt chocolate chips, 1.5 jars (or 21 oz.) sweetened condensed milk, and 5 tablespoons butter. Stir with a wooden spoon constantly until melted.
  2. In a small sized heavy bottom pot, melt peanut butter chips, remaining .5 jar (or 7 oz.) sweetened condensed milk, and remaining 3 tablespoons butter. Stir with a wooden spoon constantly until melted.
  3. Switch to a whisk and whisk each mixture separately until bubbly and smooth. Add a splash of milk if needed to thin out any lumps. Cook down for about 3-5 minutes, or until the mixture gets thick and fudgy.
  4. Spray a Nordic Ware Embossed half-sheet pan with Baker’s Joy. Pour first the chocolate fudge, using a spatula to smooth and evenly distribute. Plop the melted peanut butter fudge into 6 quadrants. Use a skewer or chop stick to swirl the peanut butter fudge over top of the chocolate fudge.
  5. Chill in the refrigerator for at least 2-3 hours. Once it’s set, remove from the fridge and cut into 1” squares.
  6. Fill a Sophistiplate paper baking dish with fudge and wrap it closed using a bow and plastic or cellophane wrap. Drop off a bundle to friends, family, teachers, or neighbors and enjoy!

Nutrition Per Serving

Serving Size - 1 square of fudge
Calories - 315
Carbohydrate - 38.2g
Cholesterol - 18mg
Fiber - 0.8g
Protein - 5.2g
Fat - 15.9g
Saturated Fat - 8.5g
Sodium - 181mg
Sugar - 30.9g

Recipe Details

Cuisine - American
Category - Dessert

Recipe Notes


Use a heavy bottom pot to avoid burning the chocolate chips as they melt. Stir and whisk vigorously to help prevent burning, and to keep fudge silky smooth. Add a tiny bit of milk or more butter if needed to help thing and smooth the fudge as it melts.

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I call for salted butter in the recipe, but if you use unsalted, please add a pinch (1/4 tsp.) to each fudge mixture to help cut the sweetness.

Festive pan.

I used the Nordic ware embossed tree sheet pan to get a fun pattern. This is the easiest way to get some fun shapes on your fudge, but feel free to use a cookie press or pattern rolling pin.

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Make sure the fudge has cooled completely in the center before cutting into it, to maintain the fudge’s form.

Dairy-Free alternative.

Feel free to use sweetened condensed coconut milk and dairy-free chips.


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