Chocolate Peanut Butter Fudge

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  • Yield: 48 pieces
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Crisco® Original No-Stick Cooking Spray

1 (18 oz.) jar Jif® Extra Crunchy Peanut Butter or 1 (18 oz.) jar Jif® Creamy Peanut Butter

1 (11.5 oz.) package milk chocolate chips

1 (12 oz.) package semi-sweet chocolate chips

1/4 teaspoon almond extract

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk


  1. LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.
  2. PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
  3. STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
  5. CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
  6. Tip:Cooking time is based on a 1,000-watt microwave oven.