Mini Chocolate Peanut Butter Fudge

Of all the sweet treats that have passed through my kitchen, none disappear quite as quickly or with as much fanfare as these Mini Chocolate Peanut Butter Fudge squares. The first time I made them, I was looking for a simple, no-bake dessert for a last-minute family get-together. I wanted something that felt special and indulgent but didn’t require me to turn on the oven or spend hours decorating. This recipe was the answer. When I brought out the platter, a hush fell over the room, followed by a chorus of “oohs” and “aahs.” My nephew, a notoriously picky eater, devoured three pieces before I could even set the plate down properly. My sister, who fancies herself a dessert connoisseur, declared it the “perfect fudge”—not too grainy, not too sweet, with the perfect balance of rich, dark chocolate and creamy, salty peanut butter. It’s that melt-in-your-mouth texture, the distinct layers that look so impressive but are secretly foolproof, that makes this recipe a permanent fixture in my dessert rotation. It has become my go-to for holiday gifts, potluck contributions, and those Tuesday nights when only a decadent, bite-sized treat will do. This isn’t just a recipe; it’s a guaranteed crowd-pleaser, a little square of happiness that brings people together.

Ingredients

This recipe relies on a handful of simple, high-quality ingredients to create its signature decadent flavor and ultra-creamy texture. Each component plays a crucial role, so using the recommended types will yield the best results for your Mini Chocolate Peanut Butter Fudge.

• Sweetened Condensed Milk (1 can, 14 ounces): This is the magical ingredient that creates the fudge’s smooth, no-fail texture without the need for a candy thermometer. It provides both the sugar and the dairy, cooking down into a thick, creamy base. Do not substitute with evaporated milk, as they are not interchangeable and will not produce the same fudgy consistency.
• Semi-Sweet Chocolate Chips (2 cups / 12 ounces): For the rich chocolate layer. Using good quality semi-sweet chocolate chips provides a deep flavor that perfectly balances the sweetness of the condensed milk and the saltiness of the peanut butter. You can also use a chopped semi-sweet chocolate bar.
• Creamy Peanut Butter (1 cup): It’s best to use a standard commercial creamy peanut butter like Jif or Skippy. These contain emulsifiers that keep the oil from separating, which ensures your peanut butter layer sets up perfectly smooth and firm. Natural peanut butters, where the oil separates, can result in a softer, oilier fudge.
• Unsalted Butter (4 tablespoons, divided): Two tablespoons are used in each layer. The butter adds richness, contributes to the silky mouthfeel, and helps the fudge set up with a beautiful sheen. Using unsalted butter allows you to control the overall saltiness of the final product.
• Vanilla Extract (2 teaspoons, divided): One teaspoon for each layer. A high-quality vanilla extract enhances and rounds out the flavors of both the chocolate and the peanut butter, making them taste richer and more complex. It’s a background note that makes a significant difference.
• Salt (¼ teaspoon): This small amount of salt is added to the peanut butter layer, and it is absolutely essential. It cuts through the richness and sweetness, amplifying the nutty flavor of the peanut butter and creating a more sophisticated, balanced taste profile.

Instructions

Follow these step-by-step instructions carefully to achieve perfectly layered, irresistibly smooth fudge. The process is straightforward and doesn’t require any special equipment, making it a perfect recipe for beginners and experienced bakers alike.

Step 1: Prepare the Pan

Before you begin melting any ingredients, prepare your pan. This is a crucial step for easy removal and clean slicing later. Take an 8×8 inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two opposite sides. This overhang will act as “handles,” allowing you to lift the entire block of fudge out of the pan once it’s set. Lightly grease the parchment paper and any exposed sides of the pan with butter or a non-stick cooking spray to ensure nothing sticks. Set the prepared pan aside.

Step 2: Make the Chocolate Layer

In a medium-sized, heavy-bottomed saucepan, combine 1 cup (half) of the sweetened condensed milk, the 2 cups of semi-sweet chocolate chips, and 2 tablespoons of unsalted butter. Place the saucepan over low to medium-low heat. Heat the mixture gently, stirring constantly with a rubber spatula or wooden spoon. It is vital to use low heat to prevent the chocolate from scorching or seizing. Continue stirring until the chocolate chips are completely melted and the mixture is smooth, glossy, and well combined. This should take about 5-7 minutes. Once smooth, remove the pan from the heat and immediately stir in 1 teaspoon of vanilla extract.

Step 3: Form the First Layer

Pour the melted chocolate mixture into your prepared 8×8 inch pan. Use your spatula to spread it into an even, level layer, making sure it reaches all the corners of the pan. Work quickly, as the fudge will begin to set. Place the pan in the refrigerator for about 10-15 minutes to allow the chocolate layer to firm up slightly while you prepare the peanut butter layer. You want it to be firm enough to support the next layer, but not completely hard.

Step 4: Make the Peanut Butter Layer

While the chocolate layer is chilling, you can use the same saucepan (no need to wash it). Combine the remaining 1 cup of sweetened condensed milk, the 1 cup of creamy peanut butter, the remaining 2 tablespoons of unsalted butter, and the ¼ teaspoon of salt. Place the pan over low to medium-low heat. Just like with the chocolate layer, heat the mixture while stirring constantly. The peanut butter will melt and the mixture will become thin at first, then start to thicken. Continue stirring until everything is completely melted, smooth, and homogenous. This process usually takes about 5 minutes. Remove the pan from the heat and stir in the final 1 teaspoon of vanilla extract.

Step 5: Layer and Chill

Retrieve the pan with the chocolate layer from the refrigerator. Carefully pour the warm peanut butter mixture over the top of the partially-set chocolate layer. Gently spread the peanut butter mixture into an even layer with your spatula, being careful not to press too hard or mix it into the bottom layer. The goal is to create a distinct, clean line between the two flavors.

Step 6: The Final Chill

Once you have two beautiful, even layers, cover the pan with plastic wrap or aluminum foil. Place the pan in the refrigerator to chill until the fudge is completely firm. This is the most important waiting game! It will take a minimum of 3-4 hours, but for the cleanest slices and best texture, chilling it overnight is highly recommended. Do not rush this step, as under-chilled fudge will be too soft to cut neatly.

Step 7: Slice and Serve

When the fudge is firm, use the parchment paper overhangs to lift the entire block out of the pan and onto a cutting board. For perfect, clean-cut mini squares, use a large, sharp knife. Run the knife under hot water and wipe it dry between each cut. This will melt the fudge just slightly as you press down, preventing it from cracking and ensuring sharp edges. Cut the block into 6 rows by 6 rows to create 36 perfect mini fudge squares.

Nutrition Facts

• Servings: 36 mini squares
• Calories per serving: Approximately 115 kcal

This fudge is a decadent treat, best enjoyed in small portions. Here’s a look at some of its key nutritional components per mini square:

1. Fat (7g): The fat content comes primarily from the butter, chocolate, and peanut butter. It is responsible for the rich, satisfying, melt-in-your-mouth quality of the fudge.
2. Saturated Fat (3.5g): A component of the total fat, this comes from the butter and the cocoa butter in the chocolate. It helps the fudge solidify and maintain its firm texture at room temperature.
3. Carbohydrates (12g): The main source of energy in the fudge, with the majority coming from the sugars in the sweetened condensed milk and chocolate chips.
4. Sugar (11g): This recipe is a sweet treat, and most of the carbohydrates are sugars. The sweetness is balanced by the salty peanut butter and rich chocolate.
5. Protein (2g): The peanut butter is the primary contributor of protein, adding a small amount to each delicious bite.

Preparation Time

This recipe is prized for its simplicity and relatively short hands-on time, with the majority of the time dedicated to chilling.

• Active Preparation Time (20-25 minutes): This includes the time spent measuring ingredients, preparing the pan, and actively cooking and layering the two fudge mixtures on the stovetop.
• Chilling Time (4 hours to overnight): This is the passive time required for the fudge to set completely in the refrigerator. A longer chilling time (overnight) is strongly recommended for the best texture and for easier, cleaner slicing.

How to Serve

These Mini Chocolate Peanut Butter Fudge squares are wonderfully versatile. Their small size and rich flavor make them perfect for a wide variety of occasions. Here are some elegant and fun ways to serve them:

• On a Holiday Dessert Platter:
  • Arrange the mini squares alongside other holiday cookies, truffles, and candies.
  • Their perfect shape and distinct layers add a touch of elegance and visual appeal to any dessert spread.
  • Garnish the platter with a few fresh cranberries or a light dusting of powdered sugar to create a festive look.
• As a Homemade Food Gift:
  • Line a small, festive gift box or tin with decorative parchment or wax paper.
  • Carefully arrange the mini fudge squares inside, separating layers with paper if needed.
  • Tie the box with a beautiful ribbon and add a handmade tag for a personal, thoughtful, and delicious gift that everyone will appreciate.
• With Afternoon Coffee or Tea:
  • Serve one or two mini squares on a small saucer alongside a hot cup of coffee, espresso, or black tea.
  • The rich chocolate and peanut butter flavors are a perfect complement to the bitter notes of coffee or the robust flavor of tea, creating a sophisticated afternoon treat.
• As a Dessert Garnish:
  • Roughly chop a few squares and sprinkle them over a bowl of vanilla bean or chocolate ice cream.
  • The creamy fudge provides a wonderful textural contrast to the cold ice cream.
  • You can also crumble them over yogurt bowls or even on top of a simple frosted cake for an extra layer of flavor and decoration.
• For Parties and Potlucks:
  • Arrange them neatly on a simple white platter to let their colors stand out.
  • Insert festive toothpicks into each square for easy, mess-free grabbing, making them an ideal finger food for mingling guests.

Additional Tips

To ensure your Mini Chocolate Peanut Butter Fudge turns out perfectly every single time, keep these eight essential tips in mind.

1. Line Your Pan Properly: Don’t underestimate the importance of the parchment paper “handles.” Leaving a generous overhang on two sides is the secret to effortlessly lifting the fudge out of the pan. This prevents you from having to dig out the first piece and ensures the entire block remains intact for perfect slicing.
2. Quality Ingredients Matter: Since this recipe has so few ingredients, the quality of each one shines through. Use a good quality semi-sweet chocolate that you would enjoy eating on its own. A high-quality vanilla extract will also provide a much deeper and more aromatic flavor than an imitation version.
3. Master Low and Slow Heat: The number one enemy of chocolate is high heat, which can cause it to “seize” and become a grainy, clumpy mess. Always melt your chocolate and peanut butter layers over low, or at most medium-low, heat. Be patient and stir constantly for a silky-smooth result. If you’re nervous, use a double boiler.
4. Don’t Stop Stirring: Constant stirring is key not only for preventing scorching on the bottom of the pan but also for ensuring all the ingredients meld together into a homogenous, creamy mixture. Scrape the bottom and sides of the pan continuously with a heatproof spatula.
5. Achieve Perfect Layers: For that clean, distinct line between the chocolate and peanut butter, make sure the bottom chocolate layer is partially set before adding the top layer. A quick 10-15 minute trip to the fridge is usually sufficient. When spreading the peanut butter layer, pour it into the center and gently nudge it to the edges rather than plopping it all over.
6. Embrace the Chill Time: Be patient! The hardest part of this recipe is waiting for the fudge to set. Rushing the chilling process will result in soft, sticky fudge that is impossible to slice cleanly. Chilling for at least 4 hours is the minimum, but letting it set overnight yields a much firmer, more stable fudge.
7. The Hot Knife Trick for Slicing: For bakery-worthy, professional-looking squares, the hot knife trick is a game-changer. Fill a tall glass with hot water. Dip a long, sharp knife into the water, wipe it completely dry with a towel, and make one clean cut. Repeat this process—dip, wipe, cut—for every single slice. It creates incredibly sharp, smooth edges.
8. Get Creative with Toppings: While delicious on its own, you can easily customize this fudge. After spreading the top peanut butter layer and before chilling, sprinkle on some flaky sea salt to enhance the flavors. You could also add festive sprinkles, finely chopped peanuts, mini chocolate chips, or a drizzle of melted chocolate for extra flair.

FAQ Section

Here are answers to some of the most frequently asked questions about making Mini Chocolate Peanut Butter Fudge.

1. Can I use natural peanut butter for this recipe?

It is strongly recommended to use a standard commercial creamy peanut butter (like Jif or Skippy). Natural peanut butters, where the oil separates, lack the added stabilizers. This can cause the peanut butter layer of the fudge to be oily, softer, and not set as firmly, potentially leading to a greasy or soupy result.

2. My fudge turned out too soft and didn’t set properly. What went wrong?

The most common reason for soft fudge is not chilling it long enough. This recipe requires at least 4 hours in the refrigerator, with overnight being optimal for a firm set. Another possibility is using the wrong kind of milk; ensure you used sweetened condensed milk, not evaporated milk. Finally, using natural peanut butter can also lead to a softer set.

3. Can I make this recipe dairy-free or vegan?

Yes, you can adapt this recipe. For a vegan version, use vegan-friendly semi-sweet chocolate chips, a high-quality dairy-free butter substitute (sticks work better than tubs), and a can of sweetened condensed coconut milk. The results will be delicious, with a slight coconut undertone.

4. How should I store the fudge, and how long will it last?

Store the fudge in an airtight container in the refrigerator. To prevent the pieces from sticking together, you can place layers of parchment or wax paper between them. Stored properly in the fridge, the fudge will stay fresh and delicious for up to 2 weeks.

5. Can I use a different type of chocolate, like milk chocolate or dark chocolate?

Absolutely! You can easily substitute the semi-sweet chocolate chips. Using milk chocolate will result in a sweeter, creamier fudge. Using dark chocolate (60-72% cacao) will create a deeper, richer, and less sweet fudge for a more intense chocolate flavor.

6. Why did my chocolate layer become grainy or “seize”?

Chocolate seizes when it comes into contact with even a tiny drop of water or when it’s overheated. To prevent this, make sure your saucepan and utensils are completely dry. Most importantly, always melt the chocolate over very low heat, stirring constantly, and remove it from the heat as soon as it’s smooth.

7. Is it possible to freeze this fudge?

Yes, this fudge freezes beautifully! First, let it set completely in the refrigerator. Slice it into squares, then arrange them in a single layer on a baking sheet to flash-freeze for an hour. Once solid, transfer the squares to a freezer-safe airtight container or bag, with parchment paper between layers. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

8. Can I use crunchy peanut butter instead of creamy?

You certainly can! Using crunchy peanut butter will not affect how the fudge sets, but it will add a nice textural crunch from the peanut pieces in the top layer. It’s a great option if you prefer a bit of texture in your fudge. Just be sure to use a commercial brand of crunchy peanut butter, not a natural one.

Print