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Layered Chocolate Peanut Butter Fudge

Name: Layered Chocolate Peanut Butter Fudge Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min 1 s
Yield: 36
Cuisine: American
Ingredients: 3 cups sugar, divided; 12 tablespoons butter, divided; ⅔ cup evaporated milk, divided; 1 teaspoon vanilla, divided; 1 cup semi-sweet chocolate chips; ½ cup peanut butter; 7 ounce jar marshmallow creme, divided

posted by Liz Berg on December 17, 2019 (updated 2/9/24)

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A swoon-worthy, creamy layered chocolate peanut butter fudge! You’ll make this decadent candy again and again.

This Easy Peanut Butter Fudge makes terrific hostess or food gifts for the holidays. Nobody needs to know you didn’t have to break a sweat to make it!

Overhead view of layered chocolate peanut butter fudge on a white tray.

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5 Layered Chocolate Peanut Butter Fudge Recipe

Why You Must Make

It’s the classic combination of peanut butter and chocolate.
This is a twist on the classic no-fail fudge using a jar of marshmallow creme.
It’s a delicious confection for the holidays!

I’m not sure why it took me so long to make this incredible confection. Maybe it was because I knew the hubby wouldn’t touch it, and I, on the other hand, would have trouble keeping my distance. This peanut butter fudge recipe surpassed my expectations and was totally irresistible.

Ingredient Notes

Kitchen Staples – Sugar
Butter – I use salted since the small amount of salt acts as a flavor enhancer and doesn’t make the fudge salty.
Evaporated Milk
Vanilla Extract – Make sure the label states that it’s real vanilla extract, not artificially flavored.
Semi-Sweet Chocolate Chips – I used Ghirardelli, but Nestles will work well, too.
Peanut Butter – Use creamy. I used Jif.
Marshmallow Creme – I used Jet-Puffed, divided. You may need to spray your spoon with Pam so it doesn’t stick when you’re scooping it out of the jar.

Two squares of peanut butter fudge on a square white plate.

Expert Tips

This recipe is my tried and true no-fail fudge with a twist. I made a half batch of the traditional version with marshmallow creme and chocolate chips, then topped that with a batch using a half-cup of peanut butter instead of chocolate.

I always use a candy thermometer to ensure that the sugar melts properly, although using marshmallow creme does prevent sugar from recrystallizing.
PRO-Tip: The mixture should reach a temperature of 234 degrees.
PRO-Tip: If you make your layered chocolate peanut butter fudge without a thermometer, just make sure your candy is at a rolling boil for 4 full minutes and you should be fine.
I like using an offset spatula to spread each layer evenly in the pan. But spread quickly, then don’t shake or move the pan until the fudge sets so you have a smooth top surface.
Lining the pan with non-stick foil allows you to remove the whole batch to a cutting board once cooled. It’s much easier to slice when out of the pan.
Store your easy peanut butter fudge in an airtight tin to keep it fresh longer. It should keep well for 2-3 weeks.
Fudge also freezes well and will stay fresh for months. Make sure to wrap it so that it’s airtight. Defrost in the refrigerator to minimize any condensation developing.