Peanut Butter and Chocolate Fudge



This recipe calls for a whole jar of peanut butter. That’s how you know it’s delicious. If you’re feeling extra wild, once you’re done making the fudge, use it as a vanilla ice cream topping. Embrace your inner fat kid. Forget your daily calorie count. Make this fudge.

Peanut Butter and Chocolate Fudge

One 16 oz Jar of Peanut Butter (smooth)
One 14 oz can of Coconut Cream
1 tbs vanilla extract
3 cups Powdered Sugar
1 cup semi-sweet chocolate chips

First, get out a baking pan and grease it or, for really easy clean up, cover the pan in wax baking paper. Set aside.Use a rubber scraper to get as much peanut butter as you can out of your jar and into a medium-sized pot. It’s going to be messy. It’s going to get everywhere. Embrace it.

After attempting to scrub your body clean of the peanut butter, place the pan on the stove at a medium to low heat. Next add 1/4 of a cup of the coconut cream and the tablespoon of vanilla. Mix well until everything is melted and well blended. Slowly add in your chocolate chips. Be sure to stir the mixture constantly or the chocolate will burn, resulting in everything smelling like fire and failure.

Now attempt to fold in the powdered sugar. Do this about one cup at a time. If you need to, reduce the heat to low to be sure not to burn the chocolatey goodness. When the mixture seems to be getting too sawdust-like, add in more coconut cream. Slowly combined the two until the mixture is about the consistency you want it. If you like your fudge hard, I would only recommend not adding much coconut cream. If you like your fudge more on the creamy side, go crazy and put the whole can of coconut cream in. The photo shows the fudge with the whole can of coconut cream.

Be sure to try and smush out the clumps of powered sugar. Once you’ve done your best at destroying those annoying, never-ending lumps, turn the heat off and use your rubber scraper to get all of the yummy sugar-peanut butter-chocolate into the baking pan. After it cools down a bit, put the pan in the fridge overnight. After the fudge has hardened, pop it out of the pan, cut, and serve. Or you can just dive in the center with a fork. Whatever your heart tells you to do, go for it.

Post and Photos by Kylie Torres.
  • This sounds heavenly; any subs for the coconut cream though? Just curious~

  • You could substitute any “milk.” Almond, soy, whatever. The thinner the milk the less you’ll need to add.

    • 🙂 Thanks Kylie! Going to rock this fudge at an upcoming party~