This Chocolate Peanut Butter Fudge is smooth, creamy, and soft with a delicate mixture of chocolate and peanut butter where neither flavor overpowers the other.
Fit a 9x9 baking dish (or one similar in size) with parchment paper and grease the paper all over the bottom and sides with some butter (or non-stick baking spray), so fudge doesn't stick.
Place chocolate chips, peanut butter, and marshmallow fluff in a large mixing bowl. Set aside.
In a bottom-heavy sauce pot, over medium heat, start melting butter and add sweetened condensed milk. Bring to simmer over medium heat, stirring constantly so that condensed milk doesn't burn.
Pour hot condensed milk mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesn't splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking. If whisking starts to get a little tough, switch to a rubber spatula.)
Pour your fudge mixture into the prepared baking dish and spread it evenly. Spread the peanut butter chips (or other topping) over the fudge and very gently press of the topping so it's pressed into the fudge a little bit. This will help it stay on the fudge when cutting rather than fall off.
Let it stand on the counter until it cools to room temperature. Then place the pan in the refrigerator to chill and firm up for a 3-4 hours.
Once cooled, take the fudge with parchment paper out of the pan and use a large, sharp knife to cut it into desired amount of pieces.
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Notes
Note: nutritional value is calculated with peanut butter chips topping.