This chocolate peanut butter fudge is rich, creamy, and quick to make in the microwave. It has a smooth chocolate layer on the bottom and a salty‑sweet peanut butter layer on top — just like a peanut butter cup! 
Fudge always looks impressive on a dessert tray, yet it’s surprisingly simple to prepare. This chocolate peanut butter version has two silky layers and is finished with chopped peanut butter cups for a show‑stopping treat. It’s sometimes called buckeye fudge because of the chocolate and peanut butter pairing, and it may even rival classic chocolate or peanut butter fudge recipes in popularity.
Making Fudge in the Microwave
This microwave fudge uses just three main ingredients plus an optional topping. Ingredients:
- 1 14 oz can sweetened condensed milk (395 g)
- 1 1/4 cups semi‑sweet chocolate chips
- 1 1/4 cups peanut butter chips
Start by melting the chocolate chips with half the sweetened condensed milk in a heatproof bowl. Microwave on medium power for one‑minute intervals, stirring well between intervals, until the chocolate is smooth and glossy. Pour and smooth this chocolate layer into the prepared pan.
Repeat the melting process with the remaining sweetened condensed milk and the peanut butter chips to create the top layer. Pour the peanut butter layer over the chocolate and spread gently to the edges.
Pro tip: Use medium power in the microwave rather than high. Microwaving on high can overheat the chocolate, causing it to seize and turn grainy. Stir often and stop microwaving once the chips are just melted for the creamiest texture.
To make spreading easier, lightly spray a rubber spatula with non‑stick cooking spray to prevent sticking. Top the fudge with chopped miniature peanut butter cups, Reese’s Pieces, extra chocolate chips, or chopped peanuts — press the additions into the warm fudge so they adhere.
Storage & Freezing
Store fudge in an airtight container in the refrigerator for up to one week. It also freezes well if you want to keep it longer. To freeze:
- Wrap the whole block securely in aluminum foil, at least twice, to prevent exposure.
- Place the wrapped fudge in a freezer bag and seal it.
- Freeze for up to three months; thaw overnight in the refrigerator before serving.
You can freeze pre‑sliced pieces in an airtight container, though whole blocks wrapped and bagged tend to resist freezer burn better.
Other fudge ideas to try include maple walnut, butter pecan, white chocolate peppermint, or a classic easy chocolate fudge.
Chocolate Peanut Butter Fudge
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Ingredients
- 1 14 oz can sweetened condensed milk
- 1 1/4 cup semi‑sweet chocolate chips
- 1 1/4 cup peanut butter chips
- 8 miniature Reese’s Peanut Butter Cups (optional)
Instructions
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Line an 8×8 inch pan with parchment paper leaving an overhang, or line with foil and lightly grease.
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In a heatproof bowl, combine half the sweetened condensed milk with the semi‑sweet chocolate chips.
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Microwave on medium power for 1 minute, stir, then continue in 1‑minute intervals on medium, stirring between each, until smooth and just melted.
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Pour and smooth the chocolate mixture into the prepared pan.
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In a separate heatproof bowl, combine the remaining sweetened condensed milk with the peanut butter chips.
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Microwave on medium power for 1 minute, stir, and repeat in short intervals until smooth and just melted.
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Pour the peanut butter layer over the chocolate and spread evenly.
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Chop the miniature peanut butter cups and press them lightly into the top of the warm fudge.
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Refrigerate the pan for about 4 hours, or until the fudge is firm.
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Use the parchment or foil overhang to lift the set fudge from the pan, then cut into squares with a sharp knife.
Notes
Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition
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