A creamy peanut butter fudge with chocolate drizzle…. it’s just out of this world!
I was blown away at how easy peanut butter fudge is to make! If you close your eyes and take a bite, the peanut butter/chocolate combo almost makes you think you’re eating a Reese’s. And I could pop those bite-size babies all day!
I made this fudge for my fudge-obsessed grandpa-in-law, who once discovered I make fudge over Christmas break, now has a long list of fudge varieties I must now make for him. Love it! And hey, my Fancy Fork readers get the fabulous recipes!
- 2 sticks unsalted butter
- 1 cup creamy peanut butter
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 4 cups powdered sugar, sifted
- 4 tablespoons semi-sweet chocolate chips
- Line a 9x9 baking dish with wax paper.
- Melt the butter and peanut butter in a medium saucepan over low-medium heat. Bring to a simmer, then remove from the heat.
- Stir in the vanilla and powdered sugar until the mixture is clump-free.
- The fudge will have the consistency of cookie dough - that's OK! Press it into the 9x9 pan. To get a smooth top, press plastic wrap on top of the fudge and smooth it out.
- Remove plastic wrap and cover with foil. Refrigerate for 3 hours or overnight.
- Lay out a sheet of foil. Cut the fudge into pieces and place them on there.
- To prepare the chocolate drizzle, microwave the chocolate chips in a small bowl in 10 second intervals until the chocolate melts and is clump-free when stirred.
- Use a fork to drizzle the melted chocolate over the fudge (see why I said to place foil down? easy clean up!).
- Let stand at room temperature for 10-15 until the chocolate hardens.
- Store in an airtight container at room temperature of in the fridge.