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Buckeye Fudge

A creamy and chocolate-rich dessert that combines peanut butter and velvety chocolate, reminiscent of childhood memories.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 24 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Fudge Base
  • 2 cups semi-sweet chocolate chips Brands like Ghirardelli or Nestle work best.
  • 1 cup creamy peanut butter Skippy or Jif preferred, but natural versions can be used.
  • 1 cup powdered sugar Helps achieve creamy texture.
  • 1/2 cup butter, room temperature Soft for easy mixing; unsalted is preferable.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances flavor.

Method
 

Preparation
  1. In a medium saucepan, melt the butter and half of the chocolate chips over low heat, stirring constantly until smooth, about 3-5 minutes.
  2. Remove the pan from heat and mix in the peanut butter and vanilla extract until well combined.
  3. Gradually sift in powdered sugar, mixing until smooth. If lumps appear, stir or whisk to achieve a creamy texture.
  4. Pour the peanut butter mixture into a greased 9x9-inch pan and flatten the top with a spatula.
  5. In another saucepan, melt the remaining chocolate chips until smooth, about 3-5 minutes.
  6. Pour the melted chocolate over the peanut butter base and spread evenly.
  7. Chill the pan in the refrigerator for 2-3 hours until set, then cut into squares and serve.

Notes

For best results, use high-quality ingredients and let the peanut butter and butter come to room temperature before mixing. If the chocolate seizes, add a bit of vegetable oil to restore smoothness. Can be made ahead of time and frozen for longer storage.