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–+ servings
A close-up of one square of Peanut Butter Chocolate Fudge Squares showing the thick peanut butter base and smooth chocolate topping.

Peanut Butter Chocolate Fudge Squares

Make these rich, bite-sized peanut butter chocolate fudge squares. This recipe creates a dense peanut butter base topped with a smooth chocolate glaze. It is a simple homemade candy idea.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 16 squares
Course: Candy, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Butter Base
  • 1 3/4 cups powdered sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, at room temperature
  • 1 cup smooth peanut butter, at room temperature
  • 1/2 teaspoon vanilla
For the Chocolate Glaze
  • 4 oz semisweet chocolate
  • 1 tablespoon butter
  • 1 tablespoon corn syrup
  • 3 tablespoons cream

Equipment

  • 8-inch square baking pan
  • Large Bowl
  • Microwave or double boiler

Method
 

  1. Grease an 8-inch square baking pan, or line it with parchment paper on the bottom and two sides for easy removal.
  2. In a large bowl, beat the powdered sugar, brown sugar, butter, vanilla, and peanut butter until the mixture is completely combined and crumbly.
  3. Pat the peanut butter mixture evenly into the prepared pan.
  4. Refrigerate the base while you prepare the chocolate glaze.
  5. Melt the chocolate, butter, and corn syrup together in the microwave or a double boiler. Mix well.
  6. Add the cream and mix until the glaze is completely smooth and shiny.
  7. Pour the chocolate glaze over the peanut butter layer and spread it evenly to cover the surface.
  8. Refrigerate the fudge until it is firm, which may take 30 minutes to a couple of hours.
  9. Slide a knife along the sides of the pan to loosen the fudge. Lift the block out using the parchment paper handles.
  10. Transfer the fudge to a flat surface and cut it into 1-inch squares, triangles, or rectangles using a sharp knife.

Notes

Read the recipe first and gather your ingredients at the correct temperature and have your workspace ready before you start mixing.
If you use natural nut butters without added sugar, the base may be more fluid than if you use traditional brands like Jif or Skippy. The mixture should still be thick enough to pat down by hand.
You can use almond butter or cashew butter instead of peanut butter for a variation. You can also mix part milk chocolate with the semisweet chocolate in the glaze.
Store leftovers in the refrigerator, covered, or in an airtight container. The fudge lasts for several weeks.

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