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Chocolate Peanut Butter & Cream Fudge


2 3/4 pounds


3 cups (1 1/2 packages, 12 ounce each) semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
1 2/3 cups (10 ounce package) peanut butter chips, divided use
1/2 cup whipping cream


Line an 8" x 8" or 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.

In a heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat, stirring constantly. Remove from heat. Immediately stir in nuts, if desired, vanilla and 2/3 cup peanut butter chips. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.

Refrigerate 2 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.


Store covered in the refrigerator.

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