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Creamy Peanut Butter Fudge with Chocolate Topping

Peanut butter fudge topped with chocolate is a nostalgic, no-bake holiday treat that you can make on the stovetop in about 10 minutes. Warm peanut butter and butter are mixed into sifted powdered sugar to form a dense, classic fudge base. Finish with either a glossy chocolate ganache or a firm, snappy dark chocolate shell, then top with toasted pecans and flaky sea salt for the perfect balance of sweet, salty, and rich flavors.

Key Ingredients & Test Notes

  • Unsalted butter — Melts with the peanut butter to create a smooth, pourable base. Use unsalted if you plan to sprinkle flaky sea salt on top.
  • Creamy no‑stir peanut butter — A stabilized, no‑stir variety (like common commercial brands) helps the fudge set with a smooth, cohesive texture; natural peanut butter with separated oil will not perform the same.
  • Powdered sugar — Sift before using so it blends seamlessly into the warm peanut butter and creates the dense, fudge-like consistency. Weighing the sugar avoids adding too much.
  • Vanilla — A little vanilla extract or vanilla bean paste brightens and rounds the peanut butter flavor.
  • 70% bittersweet dark chocolate — Use good-quality baking chocolate for the best texture and flavor, whether you choose a ganache or melted chocolate topping.
  • Heavy cream (for ganache) — For a glossy, sliceable ganache, use cream with at least 33–35% fat so the chocolate emulsifies properly.
  • Corn syrup or glucose (optional) — A tablespoon in the ganache helps keep it silky and prevents sugar crystallization; it’s optional but recommended for the smoothest finish.
  • Toasted pecans and flaky sea salt — Add crunch and a finishing contrast; sprinkle salt only after the chocolate cools slightly so the flakes remain visible.

How to Make Peanut Butter Fudge

Creamy peanut butter and cubes of butter in saucepan.
  1. Place the creamy peanut butter and cubed unsalted butter in a medium saucepan over low heat.
Melted peanut butter mixed with butter in a saucepan with a spatula.
  1. Stir until the butter and peanut butter have melted into a smooth, shiny sauce. Do not boil. Remove from heat when fully combined.
Melted peanut butter and butter being poured from saucepan into large bowl full of powdered sugar.
  1. Pour the warm peanut butter mixture into a large bowl with the sifted powdered sugar.
Soft peanut butter fudge in a mixing bowl with a rubber spatula.
  1. Fold with a silicone spatula until fully combined and the mixture resembles a thick peanut butter cookie dough.
Peanut butter fudge in a parchment paper lined square baking dish.
  1. Transfer the mixture to an 8-inch square pan lined with parchment paper. Level the surface with an offset spatula.
Chocolate ganache being poured onto peanut butter fudge in a pan.
  1. Top the fudge with your chosen chocolate layer: warm ganache or melted chocolate.
Chocolate ganache being spread over fudge with an offset spatula.
  1. Spread the ganache or melted chocolate evenly with an offset spatula.
Overhead of chocolate and pecan topped fudge being cut into sections with a knife.
  1. Sprinkle chopped toasted pecans on top, wait about 8–10 minutes for the chocolate to cool slightly, then add flaky sea salt. Refrigerate until firm and cut into squares.

Chocolate Ganache or Melted Chocolate Topping

You can finish this peanut butter fudge two ways, depending on the texture you want. A chocolate ganache creates a soft, glossy, sliceable layer that feels luxurious and creamy at room temperature. Melted dark chocolate yields a firmer, snappier shell that gives a satisfying crack when bitten. Both pair beautifully with the dense peanut butter base—choose based on your preference for soft versus crisp chocolate.

Chocolate Ganache (Option 1)

Place chopped bittersweet chocolate in a heatproof bowl. Heat heavy cream (and optional corn syrup or glucose) until steaming, then pour over the chocolate. Let sit for 1–2 minutes and whisk until smooth and glossy. If needed, gently rewarm for a few seconds to combine fully.

Melted Chocolate (Option 2)

Melt chopped dark chocolate gently in a microwave or over a double boiler, stirring frequently. Microwave in short intervals and stir between to avoid burning. Pour over the fudge and let it set into a firm layer.

Overhead of a square pan filled with chocolate and pecan topped fudge.

Jenn’s Tips

  1. Work quickly. Mix the warm peanut butter and butter with the powdered sugar as soon as they’re melted so everything blends before the mixture firms.
  2. Line the pan with parchment. Leave an overhang on two sides to lift the fudge out easily for neat slicing.
  3. Pick the topping by texture. Ganache = soft and creamy; melted chocolate = crisp and snappy.
  4. Chill for clean slices. Refrigerate for 1–2 hours to let the fudge and chocolate layer firm before cutting.
  5. Warm your knife. For cleaner slices, warm the blade under hot water, dry it, and then cut.

Flavor Variations

  • More peanut butter: Increase peanut butter slightly and reduce powdered sugar for a creamier, slightly softer fudge. Keep refrigerated for best texture.
  • No chocolate: Skip the chocolate topping and let the peanut butter fudge set on its own for a simple variation.
  • Nut swaps: Replace pecans with toasted walnuts, almonds, coconut flakes, or butterscotch chips.

How to Store Peanut Butter Fudge

  • Room temperature: Store in an airtight container for up to 1 week. If stacking pieces, separate layers with wax paper.
  • Refrigerator: Keep in an airtight container for up to 2 weeks. Ganache-topped fudge benefits from refrigeration and can be brought to room temperature before serving.
  • Freezer: Wrap set fudge in foil, place in a freezer-safe bag, and freeze up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Piece of peanut butter fudge topped with chocolate and pecans, with a bite taken out of it.

Ingredients (Makes about 32 pieces)

  • Peanut butter fudge: 1 cup (227 g) unsalted butter, cubed; 1 cup (256 g) creamy no‑stir peanut butter; 2 teaspoons pure vanilla extract; 3 1/2 cups (420 g) sifted powdered sugar.
  • Chocolate ganache (option 1): 6 oz (170 g) 70% bittersweet chocolate, chopped; 1/2 cup (120 g) heavy cream (33–35%); 1 tablespoon corn syrup or glucose (optional).
  • Melted chocolate (option 2): 8 oz (220 g) 70% bittersweet dark chocolate, chopped.
  • Extras: 1 cup (113 g) toasted pecans; flaky sea salt for sprinkling.

Instructions (Summary)

  1. Line an 8- or 9-inch square pan with parchment paper.
  2. Sift powdered sugar into a large bowl and set next to the stove.
  3. Melt butter and peanut butter together over medium-low heat until smooth; remove from heat and stir in vanilla.
  4. Pour the warm mixture into the powdered sugar and fold until combined. Press into the prepared pan and level the top.
  5. Prepare ganache or melted chocolate and pour over the fudge. Spread evenly.
  6. Top with chopped toasted pecans. After the chocolate cools slightly, sprinkle with flaky sea salt.
  7. Refrigerate, covered, for 1–2 hours until firm. Lift from the pan and cut into squares.