Description
Homemade Buckeye Fudge is a rich and creamy no-bake dessert combining smooth peanut butter and a luscious chocolate topping. This easy-to-make fudge balances sweet and salty flavors, perfect for holiday treats or anytime indulgence.
Ingredients
Scale
Peanut Butter Layer
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Chocolate Topping
- 2 cups semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- Pinch of salt
Instructions
- Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal of the fudge.
- Mix peanut butter layer: In a medium bowl, beat together the creamy peanut butter, softened butter, and vanilla extract until smooth and fully combined.
- Add powdered sugar: Gradually mix in the powdered sugar to the peanut butter mixture, stirring until a thick, dough-like consistency forms.
- Press into dish: Transfer the peanut butter mixture into the prepared baking dish and press it evenly to create a smooth, flat layer using a spatula.
- Make chocolate topping: In a saucepan over low heat, combine the semisweet chocolate chips, sweetened condensed milk, and a pinch of salt. Stir constantly until the chocolate is completely melted and the mixture is smooth.
- Assemble fudge: Pour the melted chocolate mixture evenly over the peanut butter layer, spreading it with a spatula to cover the entire surface.
- Chill and set: Refrigerate the fudge for at least 2 hours or until it is fully set and firm to the touch.
- Cut and serve: Use the parchment paper overhang to lift the fudge from the pan, then cut into approximately 25 small squares for serving.
Notes
- For a more traditional Buckeye flavor, use milk chocolate chips instead of semisweet chocolate chips.
- Optionally, sprinkle a pinch of flaky sea salt on top of the chocolate layer before chilling to add texture and enhance flavor.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
