Chocolate-Covered Peanut Butter Fudge | The Domestic Rebel

White lace plate with chocolate-covered PB fudge on top

Calling all chocolate/peanut butter lovers! This Chocolate-Covered Peanut Butter Fudge is a total GAME CHANGER!!! Bite-size pieces of soft and creamy peanut butter fudge coated in a smooth chocolate shell.

You guys, I am SCREAMING!

I am SO, SO, SO happy with this recipe and could barely wait to share it with you!

I am in the home stretch of my holiday baking for my blog (this will be the last week until after Christmas!) but I had to share this one ASAP because it is just too good. I mean, chocolate-covered FUDGE?! How is this not a huge food trend already?!

Not only will this *elevate* your Christmas cookie trays, but everyone will be so WOWED at the idea of chocolate-covered fudge! When coming up with this recipe, I decided on peanut butter fudge because who doesn’t love the combination of chocolate and peanut butter? It’s a natural pairing, so it had to be done. But this would work with a vanilla fudge, too!

Trio of chocolate covered PB fudge stacked on wooden boardIt couldn’t be easier to make, but there is some time where it chills so this isn’t a super fast recipe – plan ahead! To start, you’ll make your fudge! It begins with the regular fudge ingredients: granulated sugar, marshmallow fluff, evaporated milk, and some butter. Boil it together for a few minutes, then stir in some peanut butter chips, peanut butter, and vanilla extract. Once it is all cohesive and melted together, pour it into a lined and greased 9×9 square pan, smooth out the top, and pop that fudge in the fridge to set. The fudge is kinda runny at first and really sticky, so it needs a couple hours to chill out in the fridge so it sets properly.

Closeup of a sprinkle-covered piece of chocolate PB fudgeThen, you’ll cut the fudge into squares and freeze them – this makes it so the fudge doesn’t melt into the warmed melted chocolate coating and holds its shape better. Dunk the frozen fudge pieces into the melted chocolate candy coating, allow the excess to drip off, and return them to a parchment-lined baking sheet to set. With any leftover chocolate, I drizzled over the tops to make them look extra festive and pretty. I also did a few with Christmas sprinkles – how cute, right?

The fudge itself reminds me of the center of a peanut butter cup – supremely creamy, soft, and peanut buttery – but the chocolate coating sends it over the edge.

White plate filled with chocolate PB fudge pieces

Chocolate-Covered Peanut Butter Fudge, where have you been all our lives?!

Closeup of a bitten chocolate PB fudge piece

Chocolate-Covered Peanut Butter Fudge

This Chocolate-Covered Peanut Butter Fudge is seriously AMAZING and so easy to make! Creamy, soft and peanut buttery fudge enrobed in a milk chocolate shell.

Prep Time2 hrs 40 mins

Cook Time5 mins

Total Time2 hrs 45 mins

Course: Candy, Dessert

Cuisine: American, Dessert

Servings: 25 pieces (approx)


  • cups granulated white sugar
  • 7 oz (1 jar) marshmallow creme/fluff
  • 2/3 cup evaporated milk
  • 4 Tbsp unsalted butter, cubed
  • 12 oz (1 bag) peanut butter chips
  • 1/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 16 oz (1 package) chocolate Candiquik or almond bark


  • Line a 8×8 or 9×9 square baking pan with foil or parchment, then lightly grease the foil or parchment; set aside.

  • In a large heavy bottomed saucepan, combine the granulated sugar, marshmallow fluff, evaporated milk and cubed butter over medium heat. Bring to a boil, and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in the peanut butter chips, peanut butter, and vanilla extract until combined and melted together.

  • Pour the fudge into the prepared pan and smooth into an even layer. Let stand for about 10-20 minutes to cool down some, then place in the refrigerator to chill and set, about 2 hours. Once chilled and set, remove from the pan and cut into squares, trimming off any rough edges with a sharp knife. Since this fudge is sticky, I recommend wetting your knife with HOT water, then wiping the water off and using the hot knife to cut, repeating after each cut. I got about 25 pieces of fudge, doing 5 rows by 5 rows (and trimming the edges). Place the squares of fudge onto a baking sheet lined with parchment and freeze until firm, about 20 minutes.

  • Melt your candy coating according to package directions, or until smooth. Use a fork to lower a piece of semi-frozen fudge into the candy coating and toss to coat. Allow excess chocolate coating to drip off of the fork, then carefully slide the coated fudge piece back onto the parchment-lined baking sheet. Repeat with coating the remaining fudge pieces. With any leftover chocolate, drizzle over the set chocolate fudge pieces, or top with sprinkles while coating is still wet.


I used Reese’s brand peanut butter chips for this recipe, but any peanut butter chips should do. 
Fudge keeps in the fridge best for about 4 days, but can be stored covered at room temperature for about 2-3 days. 

Closeup arrangement of a bitten chocolate peanut butter fudgeCreamy, soft, peanut buttery and chocolaty fudge – you all are going to love this!

Chocolate-Covered Peanut Butter Fudge photo collage

Have a super sweet day!

xo, Hayley

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