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Chocolate Chip Peanut Butter Fudge

Chocolate Chip Peanut Butter Fudge

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup REESE'S Creamy Peanut Butter
  • 1 tablespoon butter or margarine
  • 1 jar marshmallow creme (7 oz.)
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
  • 4 cups sugar
  • 1-1/2 cups evaporated milk (12-oz. can)

Directions

  • 1. Line 13x9x2-inch pan with foil, extending foil over edges of pan. Butter foil lightly; set aside.
  • 2. Stir together sugar, marshmallow creme, evaporated milk, peanut butter and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Immediately add chocolate chips, stir until smooth. Pour into prepared pan; cool until firm.
  • 3. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares. Store in tightly covered container in cool, dry place. About 8 dozen pieces or 3-1/2 pounds candy.
  • NOTE: For best results, do not double this recipe.
Ingredients sitting on a table

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