Layered Peanut Butter and Chocolate Fudge is one of the easiest fudge recipes that you can make. This recipe combines the best peanut butter fudge layered over the best chocolate fudge. The fudge is sweet and the texture is perfect. Layered Peanut Butter and Chocolate Fudge are one of my go-to recipes to serve during the holidays.
This recipe is very easy but looks very fancy and the fudge can be made in about 10 minutes.
The Original Recipe
The original recipe for this fudge was found in a magazine from 1981. The recipe and the ad were by Kraft Marshmallow Creme.
I believe it is initially called Ribbon Fantasy Fudge. We have been making this fudge for 40 years.
Semi-sweet Chocolate Chips
Kraft Marshmallow Creme
Peanut Butter-I use smooth but you can use smooth or crunchy
How To Make Layered Peanut Butter and Chocolate Fudge
This recipe is easier to make if you measure out all the ingredients beforehand.
Tip: I like to place parchment paper in the bottom of the 9 x 13-inch pan so that I can pick the entire slab of fudge up and set it on the counter for easier cutting. I do this with brownies and bars that I want to cut evenly. Spray the bottom of the pan with cooking spray. Place the parchment paper on the sprayed pan and press into the corners so that the paper sticks to the pan.
Combine half of the sugar, half of the butter, and half of the evaporated milk in a heavy saucepan; bring to a full rolling boil, stirring constantly.
Continue boiling for 4 minutes over medium heat, stirring constantly.
Remove from heat; stir in chocolate chips. Add 1/2 jar of marshmallow creme and vanilla; stir until well blended.
Pour into a 9 x 13-inch pan.
Repeat with remaining ingredients, substituting peanut butter for chocolate pieces.
Spread over the chocolate layer. Cool at room temperature; cut into squares.
This recipe makes about 3 pounds of fudge.
Layered Peanut Butter and Chocolate Fudge
- 3 cups sugar, divided
- 3/4 cup butter, divided
- 2/3 cups evaporated milk, divided
- 6 -ounce semi-sweet chocolate chips
- 7 -ounce jar of marshmallow creme, divided
- 1/2 cup peanut butter, crunchy or smooth
- 1 teaspoon vanilla, divided
Combine 1 1/2 cups sugar, 6 tablespoons butter, and 1/3 cup evaporated milk in a medium size saucepan; bring to a full boil, stirring constantly. Continue boiling for 4 minutes over medium heat, stirring constantly.
Remove from heat; stir in chocolate chips until melted. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Stir until well blended.
Pour into 9 x 13 inch pan.
Repeat with remaining ingredients, substituting peanut butter for chocolate chips. Pour and spread over the chocolate layer. Cool at room temperature, and cut into squares.