Buckeye Fudge

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Buckeye Fudge

Buckeye Fudge has a creamy peanut butter fudge layer covered with a thick layer of chocolate. It’s the fudge version of my favorite candy to make for Christmas.

Making regular Buckeyes is time consuming. You have to roll out all those little balls, refrigerate them, dip them in chocolate, refrigerate them again. Not to mention how much effort is required to mix the butter, sugar, and peanut butter together to make the peanut butter balls.

Buckeye Fudge with a layer of peanut butter topped with chocolate.

This Buckeye Fudge is much less work. The peanut butter layer only takes about 5 minutes to make. Melt together some chocolate chips with sweetened condensed milk and a little butter, put it on top of the peanut butter layer and you just have to wait long enough for it to set up before eating.

Buckeye Fudge with a layer of peanut butter topped with chocolate.

Once ready to slice, you’ll have to give it away in a hurry or you won’t have any left to give away.

Buckeye Fudge with a layer of peanut butter topped with chocolate.

Peanut Butter and Chocolate – What’s not to love? It’s the greatest combo ever!

Buckeye Fudge

 

Buckeye Fudge
 
Recipe type: Dessert
Serves: 24
Ingredients
Peanut Butter Layer
  • 1¼ cups creamy peanut butter
  • 1¼ cups butter, cut into 9 pieces
  • 1½ teaspoons vanilla
  • 4 cups powdered sugar
Chocolate Layer
  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 2½ tablespoons butter
Instructions
  1. Place peanut butter and butter pieces into a medium microwave safe bowl. Microwave on HIGH for 60 seconds. Stir. Microwave an additional 30 seconds. Stir until smooth.
  2. Stir in vanilla extract.
  3. Gradually whisk in powdered sugar.
  4. Pour into a lightly greased 9-inch square pan. Set aside.
  5. In another medium microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and 2½ tablespoons butter.
  6. Microwave on HIGH for 45 seconds. Stir. Microwave another 30 seconds. Whisk until smooth.
  7. Pour on top of peanut butter layer and use a rubber spatula to smooth it out. Refrigerate for at least 2 hours before cutting into squares.
Notes
Be sure to buy sweetened condensed milk and not evaporated milk. You will need most of a 14 ounce can.
It helps if you sift the powdered sugar to remove any lumps. Otherwise you will get a really good arm workout whisking the lumps out.

 Recipe adapted from Barefeet in the KitchenBuckeye Balls

Buckeye Balls 

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32 thoughts on “Buckeye Fudge

  1. I just tried this recipe and have no idea how you all got 4 cups of confectioners sugar into the mixture. I barley got 2.5 in and my peanutbutter mixture was hard and crumbly. Hoping these turn out!

    1. Make sure your confectioners sugar isn’t packed down when you measure it. I like to either fluff it up some in the box using a fork or spoon or I put it in a bowl and run a whisk through it before I measure it. Powdered sugar is so fine it can really get condensed over time and throw off the measurement.

  2. The recipe calls for 1 cup of Sweetened Condensed milk ( 1 cup is 8oz.) The recipe says you will use almost the 14oz. can. 14 oz. is way more than a cup….. just wondering.

  3. My husband and I just finished making this, it’s in the frig now. My question is, it just seems like way too much butter, I had to get paper towels and splotch the PB layer before adding chocolate. Is there maybe a certain type of butter that should be used? I use blue bonnet sticks . Or will it not be oily once it has refrigerated?
    **We added crumbled butterfinger on the top also..
    Thank you!

  4. This recipe is FABULOUS! and soooo easy. I could barely get it into the pan because the mixtures were so good and my kids and husband kept sneaking up with spoons to scoop some out as I was mixing. I pinned and shared it immediately for my friends and family to try.

  5. the mint choc chip is good too although i use the traditional recipe just like i am making the balls and put it in a 13 by 9 pan. makes it not so thick

  6. Made these tonight and boy are they yummy!! Only one problem though…the butter separated from the mixture as soon at the powdered sugar was added and mixed in. Tried heating it for 30seconds again, but no better so just finished it hoping for the best. Once it cooled, they formed right, and they tasted amazing, but really greasy…😐 what do I need to do differently?

  7. Just made this, chilling as I write. The only change I would make, is to use a 13×9 inch pan. It seems very thick and could have been spread a bit thinner. Will try it in a few hours.

    1. Hi, I am trying to figure out the butter measurements. Is this based on what’s on the stick of butter itself, i.e. 8 tablespoons equals 1/2 cup, or is this based on the amount of butter melted? I noticed someone said too much butter, so it had me questioning.

  8. This fudge looks absolutely mouthwatering, Christin! I am a sucker for fudge and chocolate and peanut butter is the best combo! This would seriously be gone in no time at my house – <3 the pretty layers!

  9. My grandmother makes buckeyes every year for our Christmas Eve shindig. This recipe would be great for her, because I know that making all of those buckeyes take for.ev.er to make. I’ll be sure and give this to her!

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