Introduction

Buckeye Fudge is a rich and creamy treat combining the classic flavors of peanut butter and chocolate in a delightful layered dessert. It’s easy to make and perfect for sharing or enjoying as a special indulgence.

The image shows a white ceramic dish filled with square-shaped treats, each having two layers. The bottom layer is thick, light brown, and looks smooth like peanut butter fudge. The top layer is thinner, dark brown, glossy, and looks like chocolate. Some pieces have small grains of sea salt sprinkled on top, adding a touch of texture. In the background, more of these squares are neatly arranged on a baking tray. The scene is set on a white marbled surface with a soft white cloth with blue stripes beside the dish, and warm blurry fairy lights in the background add a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups creamy peanut butter
½ cup unsalted butter, melted

1 teaspoon vanilla extract
¼ teaspoon fine sea salt (for peanut butter layer)

3 cups powdered sugar
1 ½ cups semisweet chocolate chips

½ cup sweetened condensed milk
2 tablespoons unsalted butter (for chocolate layer)
1 pinch flaky sea salt, for topping

Instructions

Step 1: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to make lifting the fudge out easier later.
Step 2: In a large bowl, whisk together the creamy peanut butter, melted unsalted butter, vanilla extract, and fine sea salt until smooth.
Step 3: Add the powdered sugar to the peanut butter mixture and stir until fully combined into a thick, fudgy mixture. If it feels too thick to mix, wearing gloves and using your hand can make it easier to combine.

Step 4: Transfer the peanut butter mixture to the prepared pan and press it evenly into the bottom using an offset spatula or the back of a measuring cup.
Step 5: Refrigerate the peanut butter layer while you prepare the chocolate topping.
Step 6: In a microwave-safe bowl, combine the semisweet chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring well between each until the mixture is smooth and glossy.

Step 7: Pour the chocolate mixture evenly over the chilled peanut butter layer. Spread gently with an offset spatula and sprinkle flaky sea salt on top, if desired.
Step 8: Refrigerate again until the chocolate is fully set and the fudge is firm enough to slice cleanly.
Step 9: Use the parchment overhang to lift the fudge from the pan. Slice into 36 squares (6×6 grid) with a sharp knife, wiping the knife clean between cuts for neat pieces.

Tips & Variations

To make cutting easier, chill the fudge for at least 2 hours before slicing.
For a nuttier texture, sprinkle chopped roasted peanuts between layers before adding the chocolate.
Use creamy peanut butter for the smoothest texture; natural peanut butter may result in a grainier fudge.

Gloves can help when mixing the thick peanut butter layer to avoid sticky hands.

Storage

Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the fudge in a sealed container for up to 3 months. To serve, thaw in the refrigerator and slice once softened slightly. Fudge is best enjoyed chilled.

How to Serve

The image shows a square batch of chocolate fudge cut into 36 small, even squares arranged in a 6 by 6 grid. The fudge has a thick, smooth, glossy dark brown top layer with slight swirling texture and is sprinkled with flakes of coarse sea salt. Beneath the chocolate layer, there is a thinner, slightly lighter brown base layer. The fudge sits on white parchment paper on top of a wooden checkered cutting board with alternating light and dark wood squares. A large knife with a black handle rests to the left side underneath some pieces of fudge. The photo is taken from above, showing all details clearly on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture, but the overall consistency will be less smooth.

Is it necessary to refrigerate the fudge?

Refrigerating helps the layers set properly and makes slicing easier. It also keeps the fudge firm and fresh, especially if your kitchen is warm.