White Chocolate Peanut Butter Fudge – you’re only 4 ingredients away from chocolate & peanut butter perfection.
This White Chocolate Peanut Butter Fudge has jumped started my holiday baking. I’ll let you in on my guilty holiday secret; I am on a fudge kick {yes, already}.
I love it. My kids love it. And even my “anti-sugar” husband steals pieces when I’m not looking. They all come home asking what kind of fudge I’ve made that day. Yesterday, I made fudge, the day before I made fudge and tomorrow I think I will be making fudge.
What is great about fudge is that you can freeze it and use later. So I like to get a head start.
This White Chocolate Peanut Butter Fudge was inspired by my friend Jules. She makes the most amazing Christmas dessert plate on the planet. Trained professionally as a pastry chef, her desserts are to die for.
Actually, everything she makes is exquisite and always turns out to be the most amazing thing you’ve ever had. I’m not sure how many times I’ve said that when it comes to Julie’s cooking. A few years ago she made me this Sweet Potato Focaccia Bread. It’s now our holiday to go to and one of my fall favorites. With leftover turkey it is divine.
Every year, I especially look forward to her peanut butter fudge being on my Christmas plate. The fudge literally melts in my mouth.
I have to cut up the fudge into tiny pieces, so I can savor every second and make it last longer. I’m drooling just thinking about it. I love this plate of deliciousness.
And so I set off to find a recipe that would come close to tasting just as amazing. And while I don’t know that I could ever match hers, this is pretty dang close.
I think the main reason my fudge will never taste as good as Julies is because there is just about someone making something for you. Am I right? My family said that it was just as good, but I beg to differ.
I love peanut butter, my whole family does. We are of course a house divided between chunky and creamy. And while on a sandwich I prefer crunchy, creamy was the way to go with this White Chocolate Peanut Butter Fudge.
My son, Aiden, thinks that it would be better with crunchy – so I will have to give that a try later. And have a taste test off between the crunchy and creamy and see which one wins.
The holiday season is for candies, cookies, and pies. You will want to make this White Chocolate Peanut Butter Fudge and bring on the delicious combination of white chocolate and peanut butter.
Happy fudge season friends {or almost happy fudge season}. XOXO San
How do you make White Chocolate Peanut Butter Fudge?
- Spray an 8 or 9-inch square pan with cooking oil, then line with parchment paper, extending paper over edges of pan.
- In a medium saucepan heat sweetened condensed milk and peanut butter over medium heat until just bubbly, about 7-9 minutes, making sure to stir constantly.
- The milk and peanut butter will start to thin and bit and bubble that is how you know it is done.
- Turn off the heat and stir in white chocolate chips and vanilla until smooth.
- Spread into prepared pan, cover with foil and cool.
- Chill for 2 hours, then remove from pan by lifting the parchment paper.
- Cut into 20 squares and serve!
How do you store fudge?
In an airtight container in the refrigerator. It will last 1-2 weeks.
Love white chocolate and/or peanut butter? Check out these other delicious recipes:
- Best Ever Soft Peanut Butter Cookies
- White Chocolate Peanut Butter Popcorn
- No-Bake Double Peanut Butter Bars,
- Peanut Butter Pie with White Chocolate Ganache
- Flourless White Chocolate Macadamia Nut Cookies
Don’t forget to pin this to your favorite Pinterest board to make for later.
White Chocolate Peanut Butter Fudge
Ingredients
- 14 ounces sweetened condensed milk
- 1/2 cup peanut butter I used SMUCKER’S Natural Peanut Butter Creamy
- 12 ounces white chocolate melting chips I use Ghirardelli
- 1 1/2 teaspoons vanilla extract
Instructions
- Spray an 8 or 9-inch square pan with cooking oil, then line with parchment paper, extending paper over edges of pan.
- In a medium saucepan heat sweetened condensed milk and peanut butter over medium heat until just bubbly, about 7-9 minutes, making sure to stir constantly. The milk and peanut butter will start to thin and bit and bubble; that is how you know it is done.
- Turn off the heat and stir in white chocolate chips and vanilla until smooth. Spread into prepared pan, cover with foil and cool.
- Chill for 2 hours, then remove from pan by lifting the parchment paper. Cut into 20 squares and serve!
Notes
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This post was recently updated, original post in December 2015.
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Yum
I made this it is so good and easy
This fudge is SO yummy!!! I used 1/2 chunky and half creamy Jif so I had just the right amount of occasional peanut crunch to it, and I drizzled melted semi sweet chocolate chips (microwaved a handful of chips until melted with just a tiny bit of butter so it would drizzle nicely but still harden up after cooled and not be messy on top of the fudge) and that little bit of semi sweet chocolate taste is the perfect compliment to a perfectly creamy and seriously delicious fudge!! (Seriously, cannot stay away from this fudge!) THANK YOU FOR THIS RECIPE!!
This is my favorite fudge of all time! So easy TOO EASY for a midnight sweet craving! After pressing into the pan, I melt 1-1/2 squares of semi-sweet chocolate in the microwave and drizzle it lightly over the top, adds just a hint of chocolate to every bite. Absolutely amazing! Thanks for sharing!
You owe me a new computer. I just drooled all over mine thinking about how great this would taste. SO MUCH that is yummy about this and yet I have never seen this combination. Pinning.
Yum. I can’t wait to try it. I stocked up on white chocolate chips and sweetened condensed milk this fall. Thank you for sharing it.
Did not set up like fudge. Still tastes great though. I used it to make white chocolate peanut butter and jelly sandwiches. I even put in freezer and never firmed up.
Mine didn’t either! And I put mine in the freezer too! I think my mistake is that I took the pot off of the heat too soon..when it started boiling…versus checking that it was actually on for 7-9 minutes. I’ve had the same problem with no bake cookies in the past too if I don’t let it boil long enough. Going to try again with medium heat (which is what the recipe says) and not medium high heat like I did this time.
This fudge looks absolutely amazing – Pinned!
I enjoyed the white chocolate and often eat them. they are very very good
Is it possible to add marshmallow fluff to this?
Yes.
I am definitely pinning this to make. I love, love fudge. Drooling right now…LOL!
Thank you, enjoy!
Anyone else find this SUPER greasy pushing it into the pan? And find its almost separating and curdly? I had to knead it to get out to come back together. Uggghh what am I doing wrong? I just want a nice chewy peanut butter fudge.