Indulge in the ultimate treat with this Double Decker Chocolate Peanut Butter Fudge, a dreamy dessert that combines rich, velvety chocolate with creamy, nutty peanut butter. Each bite offers a perfect balance of smooth and decadent layers, creating a melt-in-your-mouth experience that’s impossible to resist. Ready in just over two hours, this recipe is surprisingly simple yet delivers a show-stopping result that will impress any crowd.
The fudge’s luxurious texture and bold flavors make it a standout dessert, while its quick prep time ensures you can whip it up without stress. Whether you’re gifting it or savoring it yourself, this treat is a guaranteed crowd-pleaser that satisfies every sweet tooth.
What You’ll Need for Double Decker Chocolate Peanut Butter Fudge
- 10 ounces peanut butter chips (or substitute with white chocolate chips for a different flavor)
- 11 ½ ounces semi-sweet chocolate chips (dark chocolate chips work too for a richer taste)
- 4 ½ cups sugar
- 2 (7 ounce) jars marshmallow creme (or use 14 ounces of homemade marshmallow fluff)
- 1 ½ cups evaporated milk (whole milk can be used in a pinch, but evaporated milk gives a creamier texture)
- ½ cup butter (unsalted preferred, but salted works if you adjust saltiness elsewhere)
- 2 teaspoons vanilla extract (pure vanilla extract recommended for best flavor)
How to Make Double Decker Chocolate Peanut Butter Fudge
- Prepare the pan: Line a 9 x 13-inch baking dish with foil, leaving some overhang for easy removal later.
- Set up your bowls: In two large mixing bowls, place the peanut butter chips in one and the chocolate chips in the other.
- Cook the base mixture: In a large saucepan, combine the sugar, marshmallow creme, evaporated milk, and butter. Cook over medium heat, stirring constantly until the mixture comes to a boil. Once boiling, continue stirring for exactly 5 minutes (the mixture should remain at a rolling boil).
- Add vanilla: Remove the saucepan from heat and quickly stir in the vanilla extract until fully incorporated.
- Divide and melt: Carefully pour half of the hot marshmallow mixture into the bowl with peanut butter chips and the other half into the bowl with chocolate chips. Stir each mixture until the chips are completely melted and the fudge is smooth (this may take 1-2 minutes).
- Layer the fudge: Pour the peanut butter fudge mixture into the prepared pan, spreading it evenly. Then, slowly pour the chocolate fudge mixture on top, using a spatula to spread it gently to the edges. (Tip: Pour slowly to avoid creating holes or dents in the peanut butter layer.)
- Cool and set: Let the fudge cool at room temperature for a few minutes, then transfer to the refrigerator. Allow it to set for 2-4 hours, or until firm.
- Cut and serve: Once set, lift the fudge out of the pan using the foil overhang. Cut into squares and enjoy!
Perfect Pairings: Serving Suggestions for Your Fudge
This Double Decker Chocolate Peanut Butter Fudge is a showstopper on its own, but pairing it with the right accompaniments can elevate your dessert game. Serve it with a scoop of vanilla ice cream for a decadent treat, or crumble it over a warm brownie for an extra layer of indulgence. For a festive touch, sprinkle crushed peanuts or a drizzle of caramel sauce on top before serving.
Keep It Fresh: Storage and Reheating Tips
Store your fudge in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. If you prefer a firmer texture, keep it refrigerated. To reheat, microwave a slice for 5-10 seconds to soften it slightly—just enough to bring back that melt-in-your-mouth goodness without losing its shape.
Mix It Up: Recipe Variations to Try
Feel free to get creative with this recipe! Swap out the semi-sweet chocolate chips for dark or milk chocolate to suit your taste. For a nut-free version, replace the peanut butter chips with butterscotch or white chocolate chips. You can also add a sprinkle of sea salt between the layers for a sweet-and-salty twist that’s sure to impress.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-measured ingredients to speed up the prep process. If you’re making this fudge for a crowd, consider doubling the recipe and freezing half for later. Simply wrap the fudge tightly in plastic wrap and foil, then thaw it in the fridge overnight when you’re ready to enjoy.
Essential Tools: Equipment Guidance
To make this recipe a breeze, you’ll need a sturdy saucepan, a reliable candy thermometer (to ensure the sugar mixture reaches the right temperature), and a good-quality spatula for smoothing the layers. A 9 x 13″ baking dish with high sides is ideal for creating those perfect, even layers of fudge.
Double Decker Chocolate Peanut Butter Fudge
Ingredients
- 10 ounces peanut butter chips
- 11 ½ ounces semi sweet chocolate chips
- 4 ½ cups sugar
- 2 (7 ounce) marshmallow creme
- 1 ½ cups evaporated milk
- ½ cup butter
- 2 teaspoons vanilla
Instructions
- Line a 9 x 13″ baking dish with foil.
- Using two large mixing bowls, pour peanut butter chips in one and chocolate chips in the other.
- Combine the sugar, marshmallow creme, evaporated milk, and butter in a large saucepan and cook over medium heat.
- When the mixture comes to a boil, stir continuously for 5 minutes (let it boil the entire time you are stirring).
- Remove the saucepan from heat and add vanilla. Quickly stir to incorporate.
- Carefully pour half of the marshmallow mixture into the peanut butter chips bowl and the other half into the chocolate chip bowl.
- Stir the peanut butter chips until they are melted and the mixture is smooth (it will take a minute or two). Pour the peanut butter mixture into the bottom of the pan lined with foil.
- Now stir the chocolate chip mixture until the chips are completely melted and the mixture is smooth. Carefully pour and spread on top of the peanut butter layer in the pan (I slowly and carefully poured mine on top, then used a spatula to spread it to the edges- if you pour too quickly, it will make holes and dents in your fudge).
- Let the fudge cool for a couple of minutes before placing in the fridge. Allow fudge to set up for 2-4 hours, then cut and serve.