Peanut Butter Fudge

This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
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  • Level: Easy
  • Total: 8 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 16 pieces
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Nonstick cooking spray

One 14-ounce can sweetened condensed milk 

2 1/2 cups peanut butter chips (from two 10-ounce bags) 

4 tablespoons unsalted butter 

1/4 teaspoon kosher salt 

3 tablespoons crunchy peanut butter 

3 tablespoons white chocolate chips 

2 tablespoons chopped roasted salted peanuts 


  1. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
  2. Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.  
  3. When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.  
  4. Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.  
  5. Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
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