This No-Bake Chocolate Peanut Butter Fudge is rich, creamy, and incredibly easy to make—no oven, no candy thermometer, and just a few pantry staples. Made in a tray and cut into neat squares (just like the image), it’s perfect for parties, holidays, bake sales, or whenever you need a quick chocolate fix. The combination of smooth chocolate and nutty peanut butter creates a classic, irresistible flavor with a melt-in-your-mouth texture.
Ingredients
For the Fudge Base
- 400 g (14 oz) sweetened condensed milk
- 2 cups milk chocolate chips (or chopped chocolate)
- ½ cup peanut butter (creamy or chunky)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ins (Choose Any)
- ½ cup chopped peanuts or mixed nuts
- ½ cup crushed biscuits or cookies
- ½ cup mini marshmallows
- ¼ cup chocolate chips (extra)
Preparing the Pan
Grease a rectangular glass or metal baking dish (about 20×30 cm / 9×13 inch) lightly with butter, or line it with parchment paper, leaving some overhang on the sides. This makes removal and cutting much easier later.
Melting the Ingredients
In a medium saucepan over low heat, add:
- Sweetened condensed milk
- Chocolate chips
- Peanut butter
- Butter
Stir constantly with a spatula or wooden spoon. Keep the heat low to prevent burning. After a few minutes, the mixture will melt into a thick, glossy, smooth chocolate base.
Once fully melted and combined, remove from heat and stir in vanilla extract and a pinch of salt.
Adding Extras (Optional)
If using nuts, biscuits, or marshmallows, gently fold them into the warm fudge mixture now. Mix just until evenly distributed.
Setting the Fudge
Pour the fudge mixture into the prepared baking dish. Spread it evenly using a spatula, smoothing the top.
Gently tap the dish on the counter to remove air bubbles and level the surface.
Chilling
Place the tray in the refrigerator for 2–3 hours, or until the fudge is fully set and firm to the touch.
If you’re short on time, you can chill it in the freezer for about 45 minutes, but refrigeration gives the best texture.
Cutting into Squares
Once set, remove the fudge from the tray using the parchment paper (if used). Place on a cutting board.
Using a sharp knife, cut into small squares or rectangles. For clean cuts, wipe the knife with a warm, damp cloth between slices.
Serving Suggestions
This fudge is perfect for:
- Dessert trays
- Coffee or tea time
- Parties and celebrations
- Homemade gift boxes
- Lunchbox treats
Serve chilled or at room temperature.
Flavor Variations
You can easily customize this recipe:
- Classic chocolate fudge: Skip peanut butter
- White chocolate version: Use white chocolate chips
- Nutella fudge: Replace peanut butter with Nutella
- Coconut twist: Add shredded coconut
- Biscoff fudge: Use Biscoff spread instead of peanut butter
Tips for Perfect Fudge
- Always use low heat when melting chocolate
- Stir continuously to avoid sticking or burning
- Do not boil the mixture
- Use good-quality chocolate for best flavor
- Let it fully set before cutting
Storage
Store the fudge in an airtight container:
- In the refrigerator: up to 2 weeks
- At room temperature (cool place): up to 5 days
- In the freezer: up to 2 months
Why This Recipe Works
Sweetened condensed milk provides sweetness and structure without needing sugar syrups or precise temperatures. Peanut butter adds creaminess and balance, while chocolate gives richness and depth. The no-bake method makes it foolproof and fast.
Final Thoughts
This No-Bake Chocolate Peanut Butter Fudge is one of those recipes everyone loves—simple, nostalgic, and endlessly customizable. With its smooth texture and rich chocolate flavor, it’s guaranteed to disappear fast once served. Make it once, and it’ll become a go-to dessert in your kitchen. 🍫✨