The classic combination of chocolate and peanut butter shines in this simple Chocolate Peanut Butter Nutter Butter Fudge. Bonus, no can candy thermometer needed!
Easy Chocolate Peanut Butter Nutter Butter Fudge Recipe
Fudge is one of those two-bite indulgences that everyone is drawn to on a dessert table. This peanut butter fudge is rich and has the surprise of crushed nutter butter cookies nestled inside. The crushed cookies are an added bonus adding interest to the texture and it also serves to bind the fudge itself. Most people are intimidated by making fudge that requires a candy thermometer, but this particular variation doesn’t need it. You can skip the thermometer for this nutter butter fudge. Ingredients to make Chocolate Peanut Butter Nutter Butter Fudge:
- Milk – Two cans of sweetened condensed milk, not evaporated milk.
- Peanut Butter – Creamy peanut butter works best for this fudge.
- Baking Chips – The fudge filling uses peanut butter flavored baking chips.
- Cookies – Nutter Butter cookies chopped.
- Flavoring – Vanilla extract.
- Chocolate Topping – Milk chocolate chips melted with heavy cream and light corn syrup.
- Garnish – 1/3 cup of salted chopped peanuts.
How to Make the BEST Chocolate Peanut Butter Nutter Butter Fudge Recipe
- Kitchen tools you’ll need to make homemade Chocolate Peanut Butter Nutter Butter Fudge: Heavy bottomed 3 or quart saucepan, one 9 x 9 inch baking pan, measuring cups and spoons, a nut chopper or sharp knife and chopping board, neat safe silicone spatula, small microwave safe bowl.
- Gather all of your ingredients before you begin so you can work quickly spreading the fudge evenly into the pan before it begins to set.
- This recipe uses creamy peanut butter not chunky peanut butter.
- In order for this fudge to firm properly, once it’s fully made you’ll need to refrigerate it until it’s completely firm before attempting to cut into pieces. Once firm, it will keep its shape nicely and cut into beautiful clean squares.
- To divide the fudge. use a super sharp knife to give the fudge the most clean edges when cutting.
- If you prefer, you can line the pan with wax paper or parchment leaving an overhang to remove the fudge from the pan for cutting.
- I recommend that you store this fudge chilled and bring to room temperature for serving.
- You can store it chilled in the refrigerator for up to one week. This fudge may be made up to one week in advance of serving.
- You can also freeze fudge for up to 3 months.
- Give this fudge as a gift to that special friend, neighbor, coach or teacher or keep it for yourself to enjoy.
More Easy Fudge Recipes to Make
- No campfire S’mores Fudge.
- Chocolate Fudge Bars are a fusion of fudge and cookie bars.
- Peanutty Peanut Butter Fudge is a holiday favorite.
- Another option is this recipe for easy Pretzel Avalanche Fudge that’s so simple the kids can even help.
- Easy Microwave Fudge comes together in no time flat.
- Brown Sugar Walnut Fudge melts in your mouth.
- Salted toffee Pumpkin Spice Fudge is a seasonal candy.
- Lemon Fudge from Cake Whiz.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Chocolate Peanut Butter Nutter Butter Fudge
- 2 14 oz cans sweetened condensed milk
- 3/4 cup peanut butter
- 2 cups peanut butter baking chips
- 1 tsp pure vanilla extract
- 12 Nutter Butter cookies chopped
- 1 10 oz package milk chocolate chips
- 2 Tbsp heavy cream
- 1 Tbsp light corn syrup
- 1/3 cup peanuts chopped
- Liberally butter the bottom and sides of an 8 x 8 or 9 x 9-inch pan. Alternatively, line with parchment or aluminum foil, leaving enough overhang to easily remove from the pan. Butter the foil.
- In a heavy bottomed saucepan melt together the sweetened condensed milk and peanut butter. Cook over medium stirring constantly until bubbly. Allow to bubble for 2 minutes. Don’t walk away.
- Remove from the heat and add the peanut butter chips and vanilla. Stir until the chips have completely melted. If needed. move the pot back onto the stove over low heat while stirring constantly. Stir until smooth.
- Mix in the chopped nutter butter cookies. Pour into the prepared pan. Spread evenly.
- Chill while you prepare the topping.
- In a microwave safe bowl, melt the milk chocolate chips and heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until the chips have completely melted then add 1 Tbsp of light corn syrup. Mix well.
- Pour the melted chocolate on top of the fudge and sprinkle with chopped peanuts.
- Chill for at least 2 hours or until completely cooled and firm. Cut into desired size pieces.