Can I use natural peanut butter?

It's not recommended. Natural peanut butter has oils that separate and can make the fudge grainy. Stick with regular creamy peanut butter (like Jif or Skippy) for the smoothest results.

Why is my fudge not setting?

Make sure you're using sweetened condensed milk, not evaporated milk they're different products. Also, give it more time in the fridge. If it's still soft after 3–4 hours, your mixture may have been too warm when poured.

Can I make this without sweetened condensed milk?

Sweetened condensed milk is essential for the texture and sweetness of this chocolate peanut butter fudge. There's no easy substitute that will give you the same results.

Is this recipe gluten-free?

Yes! All the ingredients listed are naturally gluten-free, but always check your chocolate chip and peanut butter labels to ensure they weren't processed in facilities with gluten.

How do I prevent the fudge from sticking to the knife?

Use a large, sharp knife and run it under hot water, then dry it before each cut. The warm blade slices through cleanly.

Easy Chocolate Peanut Butter Fudge Recipe

Ingredients

Scale

3 cups (18 oz) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 cup creamy peanut butter (not natural/separated kind)
1 teaspoon pure vanilla extract (optional, for extra flavor)
Pinch of sea salt (optional, for topping)

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Instructions

Line an 8×8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium saucepan over low heat, combine chocolate chips and sweetened condensed milk. Stir constantly until chocolate is completely melted and smooth, about 3-5 minutes.
Remove from heat and immediately stir in peanut butter until fully combined and creamy. Add vanilla extract if using.
Pour mixture into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles. Sprinkle with sea salt if desired.
Refrigerate for at least 2 hours until completely firm, or freeze for 1 hour.
Lift fudge out using parchment overhang. Cut into 36 squares (6×6 grid) using a sharp knife. Wipe knife between cuts for clean edges.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months with parchment paper between layers.

Peanut Butter: Use regular creamy peanut butter (like Jif or Skippy), not natural peanut butter, which can make the fudge grainy due to oil separation.

Sweetened Condensed Milk: Do not substitute with evaporated milk they are different products and evaporated milk will not set properly.

Cutting Tips: Run your knife under hot water and dry it before each cut for the cleanest edges.

Variations: Try dark chocolate chips for less sweetness, add mini marshmallows or crushed pretzels, or create a swirled effect by reserving some peanut butter to marble on top.

Author: Taylor Jenkins Reid
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert, Candy, Confection
Method: No-Bake
Cuisine: American
Diet: Gluten Free