An easy recipe for creamy chocolate fudge swirled with peanut butter and topped with peanut butter cups. This small batch recipe is made in a loaf pan, yielding about 12 pieces of fudge.Let’s eat all the chocolate and peanut butter things, OK? Maybe it will help me forget the fact that I’ve had a sore throat for 5 days and now some weird eye infection along with it. Ugh. My kids were sick a couple weeks ago, and as soon as they both recovered, I came down with something miserable. The doctor suggested that I eat as many peanut butter cups as possible, so I’m just following doctor’s orders here.
Kidding about that last part, of course. Although if there is a doctor who prescribes peanut butter cups as medicine, please send them my way. #BestDoctorEver 😉
I thought this would be the perfect time to share a small batch fudge recipe. Nothing screams Valentine’s Day like chocolate candy. Instead of buying your sweetie candy, you can make it yourself! This recipe is super simple and comes together quickly. You don’t need any fancy equipment, and only a handful of ingredients. This fudge is made in a loaf pan which makes one 9×5 rectangle of fudge. It’s more than enough for two people, but not so much that you can feed an army.
The base of the fudge is creamy semisweet chocolate. Peanut butter is swirled into the chocolate and it is topped (generously!) with peanut butter cups. You’re sure to woo your Valentine with this recipe. Chocolate and peanut butter… Who wouldn’t love you if you made this for them?
Small Batch Peanut Butter Cup Fudge
- 2 cups semisweet or milk chocolate chips or a combination of both
- 3/4 cup sweetened condensed milk
- 1/4 cup creamy peanut butter heated just enough to make it pour-able
- 1 cup heaping chopped peanut butter cups
Line a 9x5 loaf pan with foil, leaving overhang on two sides. Grease the foil. Set aside.
Place chocolate chips and sweetened condensed milk in a small saucepan set over medium heat. Heat, stirring frequently, until melted and smooth. Pour the mixture into the prepared loaf pan. Drizzle the peanut butter over the top and use a skewer or sharp knife to swirl the peanut butter into the chocolate. Allow to cool slightly, then sprinkle the peanut butter cups on top. Transfer to the refrigerator to chill completely.