Try this creamy crockpot chocolate peanut butter fudge recipe for an easy slow cooker dessert that is perfect for sharing or gifting this holiday season.
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Growing up, one of the things I loved most about the holidays was making homemade fudge with my mom. We would add the butter, sugar, peanut butter, and cocoa to our saucepan, and I would wait (sometimes not so patiently) for it to come to a boil, stirring constantly so it wouldn’t burn. The kitchen would start to smell like warm chocolate as we talked and laughed.
Now that I’m older, I still enjoy making fudge (although I’m not as good at it as she is), but life is busier. Between work and to-do lists that seem never-ending (and grow as the holiday season arrives), I discovered crockpot fudge. A no-fuss way to enjoy my favorite sweet treat without a candy thermometer or constant stirring.
With just a few simple ingredients in the slow cooker, you can enjoy creamy and delicious chocolate peanut butter fudge that’s perfect for parties or adding to cookie trays.
Why You Will Love This Crockpot Peanut Butter Fudge
- Easy and delicious recipe, as this smooth fudge is filled with the flavors of creamy peanut butter and rich chocolate.
- An effortless treat, since the crockpot does all the work for you, so no constant stirring on the stove or using a candy thermometer.
- Uses minimal ingredients, as this recipe only requires a few pantry staples for a delicious sweet treat everyone will love.
- Foolproof recipe, making it the ideal dessert to make for beginners.
- Simple make-ahead recipe, as it gets better each day in the fridge, making it perfect for a quick holiday treat.
- Perfect for gifting, as it would make a delicious holiday food gift wrapped in a festive box or tin.
Looking for more easy crockpot recipes?
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Crockpot Chocolate Peanut Butter Fudge
Ingredients for This Easy Crockpot Fudge
This crockpot chocolate peanut butter fudge is made with just 4 simple ingredients for a deliciously creamy fudge recipe that is simple enough for beginners. It’s perfect for a sweet treat to share this holiday season.
You will need
- peanut butter
- chocolate chips (semi-sweet or milk chocolate if you want your fudge to be sweeter)
- sweetened condensed milk
- vanilla
How to Make Easy Crockpot Chocolate Peanut Butter Fudge
- Start by spraying your crockpot with nonstick cooking spray.
- Add the sweetened condensed milk, chocolate chips, peanut butter, and vanilla to the crockpot.
- Cook on low with the lid off for 1 ½ hours, stirring every 15 minutes.
- After everything is melted and smooth, pour it into an 8×8-inch pan.
- Cool for 30 minutes at room temperature and then refrigerate for 2-3 hours until firm.
Variations:
- Swap out the chocolate chips for white chocolate chips or peanut butter chips.
- Add some crunch with some crushed pretzels or nuts like chopped walnuts, pecans, or peanuts.
- Add some peppermint extract instead of vanilla and crushed peppermint candies on top before chilling.
- Stir in more peanut butter if you want it to have more peanut butter flavor. You can also swirl some peanut butter on the top.
Helpful Tips:
- Make sure to cook on low heat, as the high heat can scorch the chocolate, making it grainy.
- Leave the lid off; otherwise, condensation can form and drip into the fudge, making it too soft.
- Stir frequently to make sure the chocolate and peanut butter melt evenly. I will usually just set a timer and then just give it a quick stir.
- Use parchment paper to line your baking pan so that it’s easier to cut into pieces.
Storage
- Store in an airtight container in the fridge for up to 2 weeks.
Crockpot Chocolate Peanut Butter Fudge
Ingredients
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce bag chocolate chips semi-sweet (or milk chocolate)
- ½ cup peanut butter
- 2 tsp vanilla extract
Instructions
- Start by spraying your crockpot with nonstick cooking spray.
- Add the sweetened condensed milk, chocolate chips, peanut butter, and vanilla to the crockpot.
- Cook on low with the lid off for 1 ½ hours, stirring every 15 minutes.
- After everything is melted and smooth, pour it into an 8x8-inch pan.
- Cool for 30 minutes at room temperature and then refrigerate for 2-3 hours until firm.
Notes
Variations:
- Swap out the chocolate chips for white chocolate chips or peanut butter chips.
- Add some crunch with some crushed pretzels or nuts like chopped walnuts, pecans, or peanuts.
- Add some peppermint extract instead of vanilla and crushed peppermint candies on top before chilling.
- Stir in more peanut butter if you want more peanut butter flavor. You can also swirl some peanut butter on the top.
Helpful Tips:
- Make sure to cook on low heat, as the high heat can scorch the chocolate, making it grainy.
- Leave the lid off; otherwise, condensation can form and drip into the fudge, making it too soft.
- Stir frequently to make sure the chocolate and peanut butter melt evenly. I will usually just set a timer and then just give it a quick stir.
- Use parchment paper to line your baking pan so that it's easier to cut into pieces.
Storage
- Store in an airtight container in the fridge for up to 2 weeks.
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