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Layered Chocolate Peanut Butter Fudge

posted by Liz Berg on March 13, 2026

A swoon-worthy, creamy layered chocolate peanut butter fudge! You’ll make this decadent candy again and again.

This Easy Peanut Butter Fudge makes terrific hostess or food gifts for the holidays. Nobody needs to know you didn’t have to break a sweat to make it!

Two squares of peanut butter fudge on a square white plate.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Expert Tips

4 Frequently Asked Questions

5 You May Also Like

6 Layered Chocolate Peanut Butter Fudge Recipe

Why You Must Make

It’s the classic combination of peanut butter and chocolate.
This is a twist on the classic no-fail fudge using a jar of marshmallow creme.
It’s a delicious confection for the holidays!

I’m not sure why it took me so long to make this incredible confection. Maybe it was because I knew the hubby wouldn’t touch it, and I, on the other hand, would have trouble keeping my distance. This peanut butter fudge recipe surpassed my expectations and was totally irresistible.

Overhead view of layered chocolate peanut butter fudge on a white tray.

Ingredient Notes

Kitchen Staples – Sugar
Butter – I use salted since the small amount of salt acts as a flavor enhancer, and isn’t enough to make the fudge taste salty.
Evaporated Milk (affiliate link)
Vanilla Extract (affiliate link) – Make sure the label states that it’s real vanilla extract, not artificially flavored.
Semi-Sweet Chocolate Chips (affiliate link) – I used Ghirardelli, but Nestles will work well, too.
Peanut Butter – Use creamy. I used Jif.
Marshmallow Creme (affiliate link) – I used Jet-Puffed. You may need to spray your spoon or rubber spatula with Pam, so it doesn’t stick when you’re scooping it out of the jar.

Expert Tips

This recipe is my tried-and-true no-fail fudge with a twist. I made half of a batch of the traditional version with marshmallow creme and chocolate chips, then topped that with a batch using a half-cup of peanut butter instead of chocolate.

I always use a Candy Thermometer (affiliate link) to ensure the sugar melts properly, although using marshmallow creme does prevent sugar from recrystallizing.
PRO-Tip: The mixture should reach a temperature of 234°F.
PRO-Tip: If you make your layered chocolate peanut butter fudge without a thermometer, just make sure your candy is at a rolling boil for 4 full minutes, and you should be fine.
PRO-Tip: I use a rubber spatula to scrape the marshmallow creme from the jar. If it starts to stick, you can spray your spatula with Pam (affiliate link) or your favorite non-stick cooking spray.
I like using an Offset Spatula (affiliate link) to spread each layer evenly in the pan. But spread quickly while the fudge is warm, then don’t shake or move the pan until the fudge sets. This will help you have a smooth top surface.
Lining the pan with Non-Stick Foil (affiliate link) allows you to remove the whole batch to a cutting board once cooled. It’s much easier to slice when it’s out of the pan.
Store your easy peanut butter fudge in an airtight tin to keep it fresh longer. It should keep well for 2-3 weeks.
PRO-Tip: Fudge also freezes well and will stay fresh for months. Make sure to wrap it so that it’s airtight. Defrost it uncovered in the refrigerator to minimize condensation from developing and dripping onto the fudge.

Two slices of Layered Chocolate Peanut Butter Fudge on a square white plate.

Frequently Asked Questions

What is No-Fail Fudge?

No-fail fudge is a fudge recipe using an ingredient that prevents recrystallization of the sugar molecules after they’re cooked with the fudge ingredients. If you’ve ever eaten grainy fudge, you know what I’m talking about. Marshmallow creme is key in making this fudge creamy.

What Are Some Other Causes of Grainy Fudge?

If you stir your fudge too much while it’s cooking, let sugar crystals accumulate on the interior of the pan, don’t cook to the correct temperature, or cool your fudge too rapidly, the fudge can recrystallize.

How Should You Store Fudge?

Make sure your fudge is wrapped airtight to prevent it from drying out. It can be kept at room temperature for up to a week as long as your kitchen isn’t too warm, refrigerated for up to 3 weeks, or frozen for up to 3 months.