Looking for the ultimate sweet treat that combines all your favorite flavors into one bite? Marshmallow Chocolate Peanut Butter Fudge is the perfect solution! This no-bake dessert is creamy, rich, and surprisingly easy to make. Whether you're preparing for a holiday gathering, gifting to a friend, or just satisfying a personal craving, this recipe will deliver every time.
This marshmallow chocolate peanut butter fudge recipe has been in my family for years! We actually call this Winnie's Candy because my great aunt Winnie used to make it all of the time! This is a staple at Christmas time. I make a bunch of Christmas cookies and treats every year and I make sure that this is always one of the treats that gets included. It seems like someone in our family always brings this fudge to our Christmas gatherings.
If you're looking for other great recipes to make around Christmas time, give my Mexican Hot Chocolate Cookies or my Islander Cookies a try!
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Why You'll Love This Fudge
This isn't your average fudge recipe. It's an explosion of textures and flavors. The silky smoothness of chocolate pairs with the nuttiness of peanut butter, while fluffy marshmallows add a delightful chew. It's the trifecta of dessert perfection! If that hasn't sold you enough, here are some other reasons you'll want to make this over and over again.
- Easy: There is no need for fancy techniques or equipment when you make this recipe. It's quick, straightforward, and beginner-friendly.
- Customizable: You can easily adapt this recipe to suit different tastes by adding nuts, swirling in caramel, or even using darker chocolate for a more intense flavor.
- Versatile: This is an ideal treat for holidays, birthdays, or casual snacking. It also makes a fantastic homemade gift that would appreciate.
Ingredients
- Chocolate Chips: I used semi-sweet chocolate chips for this recipe but you can also use dark chocolate chips if you prefer a more intense flavor.
- Butterscotch Chips: I used butterscotch chips in this recipe which gives a slight caramel flavor. However, if you don't want to use them, you can just substitute for more chocolate chips.
- Butter: I used unsalted butter but salted butter works just fine as well. If you take your butter straight out of the refrigerator, I recommend cubing it since it will take longer to melt than the chocolate chips!
- Peanut Butter: I used creamy peanut butter for this recipe. You can use crunchy as well if you prefer a little crunch in your fudge.
- Marshmallows: Use mini marshmallows for the fudge. I don't have a recommended substitution for this ingredient.
How to Make Marshmallow Chocolate Peanut Butter Fudge
- Step 1: Line an 8x8 pan with parchment paper and set aside.
- Step 2: In a medium saucepan, add the chocolate chips, butterscotch chips, peanut butter, and butter. I recommend that you cube the butter into ½ inch cubes as the butter will take longer to melt than the other ingredients. Cook over medium heat, stirring constantly, until everything melts and comes together.
- Step 3: Remove from heat and add the mini marshmallows. Stir to combine. I typically like to have some marshmallow chunks left in the fudge rather than melting them completely. If you would like to do the same, allow the mixture to cool a little bit before adding the marshmallows in and mixing.
- Step 4: Pour mixture into your prepare square pan. Place in the refrigerator for approximately 1 hour or until fudge has set. Cut into squares and enjoy!
Variations and Substitutions
This fudge is perfect as is but if you want to try some variations, here are some ideas:
- Rocky Road: Add some chopped walnuts to make this similar to rocky road fudge. I recommend starting with ½ cup and adjusting to your liking. Add the nuts at the end, right before adding the marshmallow.
- Dark Chocolate: While I used semi-sweet chocolate chips for this recipe, you can swap them for dark chocolate chips for a more intense flavor.
- Swirled: For a little extra flair, add some peanut butter or caramel at the end after you've dumped the mixture into the square pan and swirl it into the fudge to create a marbled look!
Equipment
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Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Freeze the fudge in an airtight container for up to 3 months. Let it thaw back out at room temperature for a bit before serving.
Frequently Asked Questions
You likely overheated your chocolate if your fudge is grainy. Unfortunately, there's no way to fix this. I recommend you cook over a lower temperature when you try this recipe again.
Allow you cut your fudge into cubes, I recommend allowing it sit at room temperature for a few minutes. If your refrigerator is super cold, the fudge may crack when you cut into it. I also recommend running your knife over hot water to heat it up before cutting.
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📖 Recipe
Peanut Butter Chocolate Marshmallow Fudge
Ingredients
- 1 c semi-sweet chocolate chips
- 1 c butterscotch chips
- ¾ c peanut butter
- ¼ c butter
- 3 c mini marshmallows
Instructions
- Line an 8x8 pan with parchment paper and set aside.
- In a medium saucepan, add the chocolate chips, butterscotch chips, peanut butter, and butter. I recommend that you cube the butter into ½ inch cubes as the butter will take longer to melt than the other ingredients. Cook over medium heat, stirring constantly, until everything melts and comes together.1 c semi-sweet chocolate chips, 1 c butterscotch chips, ¾ c peanut butter, ¼ c butter
- Remove from heat and add the mini marshmallows. Stir to combine. I typically like to have some marshmallow chunks left in the fudge rather than melting them completely. If you would like to do the same, allow the mixture to cool a little bit before adding the marshmallows in and mixing.3 c mini marshmallows
- Pour mixture into your prepare square pan. Place in the refrigerator for approximately 1 hour or until fudge has set. Cut into squares and enjoy!
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