Chocolate peanut butter fudge is one of those things everyone recognizes, but this version doesn’t show up on every dessert table. I wanted something that still hits all the classic flavors—rich chocolate, salty peanut butter, buttery crumbs—but feels a little more current, a bit less like a sugar bomb, and a lot more interesting to serve when you’re having people over.
Instead of a heavy slab of straight fudge, this recipe builds in texture and contrast: a baked cookie-style crust, a smooth chocolate peanut butter ganache, and a crunchy, coffee-scented crumble on top. It’s still indulgent, but you’re working with basic pantry ingredients and a simple, mostly hands-off method. Everything happens in one pan, so cleanup stays reasonable even if you’re hosting.
I like this chocolate peanut butter fudge for potlucks or casual dinners because you can make it a day ahead, keep it chilled, and slice it just before serving. The coffee granola crumble is the twist that gets people asking what’s in it, but you can easily swap in any granola you already have. If you want a familiar flavor with a modern, slightly more grown-up feel, this is a solid one to try.
Cozy Up with Homemade Chocolate Peanut Butter Fudge
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Gather These
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of fine salt
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 1/2 sticks unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups (12 oz) semisweet chocolate chips
- 1/2 cup heavy cream
- 3 tablespoons creamy peanut butter
- 1 teaspoon sea salt
- The remaining crust dough (from the crust mixture)
- 1 1/2 cups coffee granola (or any granola you like; see note)
- Powdered sugar, for dusting
The Process
- Prep your pan and oven. Preheat the oven to 350°F (175°C). Grease an 8 x 8-inch baking pan and line it with parchment paper, leaving some overhang so you can lift the bars out easily later.
- Make the crust mixture. In a large mixing bowl, whisk together the flour, baking soda, fine salt, sugar, and light brown sugar until there are no obvious lumps of sugar or flour.
- Add butter and vanilla. Pour in the melted butter and vanilla extract. Stir with a spatula or wooden spoon until everything is evenly moistened and crumbly. The mixture should hold together when you press it between your fingers but still look like loose crumbs.
- Form the crust. Divide this mixture into two equal portions. Press one half firmly into the prepared pan, creating an even, compact layer. Use the bottom of a measuring cup to press it down tightly so it bakes into a solid crust. Reserve the other half for the crumble topping.
- Bake the base. Bake the crust for about 15 minutes, or until it looks golden around the edges and feels set in the center. Let the crust cool completely in the pan before you add the ganache layer so it doesn’t melt or separate.
- Start the ganache. Add the semisweet chocolate chips and creamy peanut butter to a heat-safe bowl. Set it aside while you heat the cream.
- Heat the cream. In a small saucepan, warm the heavy cream over medium heat until it just reaches a gentle simmer. Do not boil it hard; you want small bubbles around the edges, not a rolling boil.
- Combine and melt. Pour the hot cream over the chocolate and peanut butter. Let it sit for 20–30 seconds to soften the chocolate, then slowly stir from the center outward until the mixture is completely melted and smooth. If there are a few unmelted bits, keep stirring; the residual heat should finish the job.
- Season the ganache. Stir in the sea salt until fully incorporated. The ganache should be glossy, thick, and pourable. If it seems too thick, you can warm it over a gentle double boiler for a minute while stirring.
- Layer the fudge. Pour the warm ganache over the cooled crust. Tilt the pan or use an offset spatula to spread it into an even layer. Let it cool at room temperature while you prepare the crumble.
- Cook the crumble. Place the reserved half of the crust mixture into a small saucepan. Cook over medium heat, stirring constantly, for about 5 minutes. The mixture will dry out slightly and form small, toasty clumps. Stop when it smells nutty and no longer like raw flour.
- Add granola. Remove the crumble from the heat and immediately stir in the coffee granola (or your chosen granola). Toss until everything is evenly combined and coated in the buttery crumbs.
- Top the ganache. Sprinkle the crumble-granola mixture evenly over the ganache layer. Don’t press too hard; you want some texture, but a light press with your fingertips will help it stick.
- Chill to set. Let the bars cool to room temperature, then transfer the entire pan to the refrigerator. Chill for at least 2 hours, or until the ganache is firm enough to slice cleanly.
- Slice and serve. Lift the chilled block out of the pan using the parchment overhang. Dust lightly with powdered sugar, then cut into 16 squares. Serve cold for sharper layers, or let them sit at room temperature for about 15 minutes if you prefer a softer fudge texture.
Can I Use Natural Peanut Butter?
You can use natural peanut butter, but it takes a little attention. Because natural peanut butter separates, you’ll want to stir it very thoroughly until it’s completely homogenous before measuring. If the peanut butter is too oily, the ganache can turn greasy and separate. For best results, choose a natural peanut butter that’s labeled “no-stir” or has a fairly thick consistency. If yours is very runny, reduce the amount slightly (2 1/2 tablespoons instead of 3) so the chocolate still sets firmly. Also, avoid flavored or sweetened peanut butters here; they can throw off the salt and sugar balance in the fudge.
Why we cook the crumble on the stove instead of just baking it
Cooking the crumble on the stove gives you more control and keeps the layers from overbaking. If you just scattered the raw dough on top and baked it again, the bottom crust could dry out or burn before the crumble lost its raw flour taste. On the stovetop, you can stir constantly and stop as soon as it smells toasty, which keeps the texture crisp instead of hard. It also means the ganache layer never goes back into a hot oven, so it stays smooth and glossy, rather than separating or becoming grainy under extra heat.
How To Store Homemade Fudge
Once the chocolate peanut butter fudge has chilled and been sliced, arrange the pieces in a single layer in an airtight container. If you need to stack them, place a sheet of parchment or wax paper between layers to prevent sticking. In the fridge, they’ll keep well for about 5–7 days. For longer storage, you can freeze them for up to 2 months; just wrap the entire slab or individual pieces tightly. Always chill to firm them up before wrapping so you don’t smear the ganache. Thaw in the refrigerator for the best texture, then bring to room temperature if you like a softer bite.
What People Usually Ask
How can I scale this recipe for a larger crowd?
If you’re entertaining and need more servings, you can scale this chocolate peanut butter fudge to a 9 x 13-inch pan. Multiply all ingredients by 1.5. The crust and crumble thickness will be similar, but you may need to add 3–5 minutes of baking time to the crust until it’s set and lightly golden. For the ganache, keep the same method; just be sure the chocolate fully melts before pouring. Chill time may increase to about 3 hours because of the larger volume. Cut into smaller squares if you’re serving a big dessert spread so guests can sample other dishes too.
How do I keep the ganache from turning grainy or splitting?
Grainy or split ganache usually comes from overheating the cream or using very hot direct heat on the chocolate. To avoid this, stop heating the cream as soon as it gently simmers, then pour it over the chocolate and peanut butter and let it sit briefly before stirring. Stir slowly from the center in small circles; fast, aggressive stirring can sometimes cause separation. If it does split, you can often rescue it by whisking in a teaspoon of warm cream at a time until it smooths out. Also make sure your bowl and tools are completely dry—any water droplets can affect the texture.
Can I make this recipe without coffee granola for kids or guests who avoid caffeine?
Yes, it’s easy to make this fudge kid-friendly. Simply replace the coffee granola with any neutral or lightly flavored granola—think plain oat, vanilla, or a mild nut mix. Avoid granolas with strong spices like heavy ginger or big dried fruit chunks if you want the chocolate peanut butter flavor to stand out. The key is keeping a good crunch, so choose a granola that stays crisp rather than very soft or chewy. You can even mix in a small amount of chopped nuts or seeds for extra texture while still skipping any coffee or chocolate-coated additions.
What’s the best way to plate and serve this for guests?
For entertaining, presentation makes a big difference. Cut the fudge into even squares or slim rectangles and wipe your knife clean between cuts for sharp edges. Arrange the pieces on a flat platter or wooden board, leaving a little space between each piece so the crumble topping is visible. A light dusting of powdered sugar just before serving adds contrast, but wait until right before guests arrive so it doesn’t dissolve in the fridge. Pair with bowls of fresh berries or sliced fruit to balance the richness, and consider offering coffee or tea alongside to complement the coffee granola notes if you’ve used them.
Chocolate Peanut Butter Fudge
Ingredients
Crust Layer:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- fine salt pinch
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1½ sticks unsalted butter melted
- 1 teaspoon vanilla extract
Chocolate Peanut Butter Ganache:
- 2 cups (12 oz) semisweet chocolate chips
- 1/2 cup heavy cream
- 3 tablespoons creamy peanut butter
- 1 teaspoon sea salt
Crumble:
- reserved crust dough remaining half of the crust mixture
- 1½ cups coffee granola see note - any granola can be substituted
- powdered sugar for dusting
Instructions
Crust Layer:
- Preheat the oven to 350°F (175°C). Grease an 8 x 8-inch baking pan and line it with parchment paper, leaving an overhang to lift the bars out easily.
- In a large bowl, combine the flour, baking soda, pinch of salt, granulated sugar, and brown sugar until evenly mixed.
- Stir in the melted butter and vanilla, mixing until the mixture forms coarse, moistened crumbs.
- Divide the dough in half. Press one half firmly and evenly into the prepared pan to form the crust, and set the remaining half aside for the crumble.
- Bake the crust for about 15 minutes, or until it turns golden and is set. Remove from the oven and let it cool completely.
Chocolate Peanut Butter Ganache:
- Place the chocolate chips and peanut butter in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate and peanut butter, let it sit for a few seconds, then stir until completely smooth and glossy. Stir in the sea salt to taste.
- Pour the ganache over the cooled crust, spreading into an even layer, and allow it to come down to room temperature.
Crumble:
- Transfer the reserved half of the dough to a small skillet and cook over medium heat, stirring constantly for about 5 minutes, until it dries out slightly and any raw flour taste is cooked off.
- Remove the pan from heat and stir in the coffee granola until the mixture is evenly combined.
- Evenly sprinkle the crumble mixture over the ganache. Let the pan cool to room temperature, then refrigerate for at least 2 hours so the bars fully set.
- Lift the set fudge from the pan using the parchment overhang, cut into 16 bars, dust with powdered sugar, and serve chilled or at room temperature.
