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.
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!
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.
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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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
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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Join The Discussion
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Rebecca says:
Sounds fabulous! Have you tried using regular peanut butter instead of PB chips?
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sally says:
love to find recipe for glories fudge thank you
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Ellie says:
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?
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Emilee says:
Is 1/2 c. Of butter the correct amount?
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Cyd says:
1/2 cup is the correct amount in the recipe.
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Cyd says:
Peanut butter has a different texture than the peanut butter chips. We have only made this as directed on the recipe.
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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!
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Rebecca says:
I used regular peanut butter instead of PB chips and it came out delicious!
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Donna says:
I too have been making this for over 20 yrs. Except I don't add sugar. It's sweet enough without it.
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Anna says:
This recipe was super easy and is absolutely delicious!
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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
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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
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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.
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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.
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Laura says:
Could you take a butter knife and swirl the chocolate into the peanut butter layer?
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Momma Cyd says:
If it's still soft enough that you can swirl, go ahead and do that for a fun look.
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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.
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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.
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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.
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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.
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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