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Peanut Butter Fudge II

Peanut Butter Fudge II


My sister-in-law always made this fudge and didn't want to give out the recipe because she didn't want us to know how easy it is to make!!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet


  1. Line a 9x9 inch square pan with wax paper.
  2. In a medium sized saucepan, melt butter over medium heat. Stir in the condensed milk. Add the peanut butter and chocolate chips, stirring constantly until everything is melted and blended together.
  3. Pour the mixture into the prepared pan and refrigerate for 3 hours. Cut into squares when cool. Comes out perfect every time!
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This is an extremely simple recipe to make, and it tastes great! In my opinion it has more of a subtle peanut butter taste with the chocolate, but it was still gone with in 4 hours of me making it. Great for beginner bakers!


I've never made fudge before, so I wanted an easy recipe, that would also be good. Boy, this was it! It was as easy as heating a can of soup! I brought some to work, and my co-workers love it too! I made it using 2 cups of chocolate chips, and one cup of peanut butter chips, as that's all I had. I can't wait to try it using the 2 cups of peanut butter chips. I wonder how it would taste with butterscotch chips? And maybe with some nuts added! I'll be making more soon!


Am I the only one confused? The recipe calls for peanut butter CHIPS, yet a couple of the reviews talk about crunchy versus smooth peanut butter.