Peanut Butter Chocolate Fudge
Prep Time
10 minutes
Cook Time
3 hours chilling


2 cups (500 ml) dark chocolate chips
1 cup (250 ml) milk chocolate chips
1/2 cup (125 ml) peanut butter
1/2 cup (125 ml) cream cheese
2 tbsp (30 ml) butter, at room temperature
1/4 cup (60 ml) milk
1 tsp (5 ml) vanilla
2 cups (500 ml) icing sugar
1 cup (250 ml) finely chopped walnuts


  1. In a large microwave-safe bowl, or double boiler, melt chocolate chips.
  2. In a medium sized bowl, beat together peanut butter, cream cheese, and butter on medium speed until well blended. Add melted chocolate and beat again, making sure to scrape down the sides.
  3. Add milk and vanilla and beat until smooth. Gradually add in icing sugar and beat well after each addition. Stir in walnuts.
  4. Line an 8x8-inch (20x20cm) baking pan with parchment paper. Spoon fudge into pan, spreading evenly to edges. Cover with plastic wrap and refrigerate until firm, about 3 hours.
  5. Remove from fridge and remove fudge from pan. Cut into 36 squares. Store, refrigerated in an airtight container. Fudge will soften if left at room temperature.