Chocolate Peanut Butter Fudge
The perfect pairing this Chocolate Peanut Butter Fudge combines creamy peanut butter and rich chocolate fudge; a veganized version of a classic favorite.
Are you ready?
It’s that time again.
That’s right. It’s Christmastime.
So, put on your mitts and turn on your ovens. Grab your whisks and lets go!
If you recall, this is the year that I’m beginning all the traditions. Yes, all of them. From hayrides to pumpkin carving to yesterday’s Thanksgiving feast we’ve done pretty well. So far Eden has been mesmerized by this holiday season and her excitement has been infectious – this has been my favorite holiday season since I was a child. And now with Thanksgiving behind us, we can really let the fun begin. Because….
IT’S CHRISTMAS!
Our Christmas traditions began last night. After an amazing and delicious Thanksgiving dinner with my family at my parent’s house (which included an Orange Hazelnut Truffle Tart that you will be seeing shortly) I spent the night in the country with the kids. My parents, Eden, and I stayed up “late” munching on popcorn and watching Curious George: A Very Monkey Christmas. We woke up in the morning to fruit and oatmeal then began on one of the best Christmas traditions of all: making cookies.
While Eden and her Grammy are busy in the kitchen and Nash is taking his morning nap, I sneak away to share this recipe with y’all. This Chocolate Peanut Butter Fudge is a replica of a Christmas fudge I grew up with and which was, hands-down, my favorite of all the Christmas treats.
Every year my mom would make several batches of cookies early in December. She would then hide them in the freezer reserving them for special occasions throughout the month – on the night we decorated the Christmas tree, for holiday gatherings, and after our broccoli cheddar soup on Christmas Eve. It was on this blog, two years ago, that I finally admitted to thieving these candies (along with the hazelnut sandies) from the freezer every year, always worrying that the next one I ate might be the one that exposed my little secret. And that fear or that twinge of guilt with each bite of forbidden treat was strong enough to overcome the overwhelming desire to finish off every single last piece of that chocolate peanut butter fudge.
Perhaps the best and worst thing about being an adult is there is nothing keeping me from this Chocolate Peanut Butter Fudge now.
I took this fudge to a whole new level by using Cleo’s Peanut Butter Cups from the amazing vegan candy company Go Max Go. And guys, I can’t stop!
Warning: If you, like me, have no self control and you aren’t prepared to eat yourself sick, this recipe might not be for you.
The perfect pairing this Chocolate Peanut Butter Fudge combines creamy peanut butter and rich chocolate fudge; a veganized version of a classic favorite.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
Cuisine: Vegan
Keyword: Chocolate Peanut Butter Fudge
Servings: 40 pieces
Calories: 126 kcal
Author: Sarah McMinn
- 12 oz vegan chocolate chips
- 1/2 cup coconut milk
- 1 tbsp non-dairy butter, I used Earth Balance
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 3 tbsps non-dairy butter
- 1/3 cup brown sugar
- 2/3 cup peanut butter
- 1/4 cup non-dairy milk
- 2 cup powdered sugar
- Line an 8.5x4.5 (or similar sized) loaf pan with parchment paper so that it hangs over the sides and set aside.
To make the chocolate fudge, place the chocolate chips and vanilla extract in a small bowl. Set aside.
- In a small sauce pan heat the coconut milk & butter to a scald (just before boiling). Immediately pour over the chocolate chips and cover for 2 minutes. Remove lid and stir together gently until completely incorporated.
- Transfer to a food processor along with the powdered sugar and process until smooth.
- Pour into prepared loaf and and place in the refrigerator while preparing the peanut butter fudge.
To make the peanut butter fudge, combine the non-dairy butter and brown sugar in a small pot and bring to boil. Let boil for 2 minutes. Once ready place in a food processor with peanut butter and powdered sugar. With motor running, slowly add the non-dairy milk, scraping down the sides as necessary. You may need to add 1-2 more tablespoons of milk at this point. The fudge will be thick but should be spreadable.
- Pour over the top of the chocolate fudge, spreading evenly. Roughly chop Go Max Go Cleo's into small chunks and spread evenly over the top, pressing down lightly. Place in freezer and allow it to freeze all the way through, at least 2 hours.
- Cut into bite-size pieces. Store in the freezer.
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Samantha says
Hi! I was curious if you think pouring individual pieces (like into a mini cupcake pan) would work instead of one large piece that had to be cut. What do you think?
Megan Norrington says
Hi there! How long can they be stored in the freezer for?
Sarah says
They would probably be good up to a month as long as they are well wrapped.
Debra says
Can I use Rice Milk or Soy Milk in place of the coconut milk for the chocolate and peanut butter fudge?
Sarah says
Yeah, I would do soy because it’s thicker than rice so it would have a more similar consistency.
Kelly says
I was thinking of trying this with the powdered peanut butter to cut back on the sugar a bit.
marta says
I assume you use a “natural” style peanut butter rather than an already sweetened one? Seems like it would make a big difference in texture, so want to confirm.
Sarah says
Yes I do. I’m glad you asked. I’ll make a note of that in the recipe.
Jessica says
You (and your mom) are brilliant. We always baked a million cookies in one day and then had to race to eat them all before it got stale. And I snuck them for breakfast as well. I will be baking ahead a freezing this year for sure! Do you freeze them in bags or containers to keep them fresher?
Sarah says
I think either would work. I use containers.
Cheryl says
Richa, would it be a problem if I left out the non-dairy butter? Can something else be substituted? I try to eat WFPBNO. TIA
Sarah says
the non-dairy butter helps keep the consistencies of the two fudges similar, so by removing it you would be affecting that, but not really overall taste. You could also try subbing it for coconut oil which will help with the texture. Let me know how it turns out!
Heather says
Quick question…in the list of ingredients, for the chocolate fudge part, you list 1/2 cup coconut milk. In the directions you say non-dairy milk. For the chocolate fudge part do I use coconut milk from a can? Or coconut ( or other non-dairy) milk found in the dairy cooler case? This looks so good…and I’m jonesing for some fudge! Can’t wait to make this! Thanks
Sarah says
I’ll fix that. I meant to say coconut milk (from a can) because it makes the fudge richer and creamier. But if you’re in a bind, non-dairy milk will work as well.
Heather says
I was going to make it the canned stuff….because I have it on hand so good to know I’m on the right path! Thanks for replying!
Caitlin says
you are so gifted. this fudge looks more marvelous and delicious than i can ever imagine.
Sarah says
Thanks friend! I thought about you when I made this since I’m very aware of your love for all things peanut and chocolate!
Annie says
Over the top, Sarah! In such a good way! Such a wonderful time of year to have little ones.
Thalia @ butter and brioche says
Totally craving this fudge right now, it looks seriously delicious. You can never go wrong with chocolate and peanut butter!
Sarah says
That’s how I feel.
Anne says
Looks super good! I was just wondering when to add the powdered sugar in the chocolate fudge-mixture? It doesn’t say in the directions 🙂
Sarah says
Thank you for pointing that out. I fixed the recipe. You will see that you add it in after the chocolate and milk is incorporated.