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.
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.
Once ready to slice, you’ll have to give it away in a hurry or you won’t have any left to give away.
Peanut Butter and Chocolate – What’s not to love? It’s the greatest combo ever!
Try These Other Fudge Recipes:
- German Chocolate Fudge
- Rocky Road Fudge
- Butter Pecan Fudge
- Cookies and Cream Fudge
- Peanut Butter Fudge
Buckeye Fudge
Ingredients
Peanut Butter Layer
- 1 1/4 cups creamy peanut butter
- 1 1/4 cups butter,, cut into 9 pieces
- 1 1/2 teaspoons vanilla extract
- 4 cups powdered sugar
Chocolate Layer
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 2 1/2 tablespoons butter
Instructions
- 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.
- Stir in vanilla extract.
- Gradually whisk in powdered sugar.
- Pour into a lightly greased 9-inch square pan. Set aside.
- In another medium microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and 2 1/2 tablespoons butter.
- Microwave on HIGH for 45 seconds. Stir. Microwave another 30 seconds. Whisk until smooth.
- 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Barefeet in the Kitchen
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!
I don’t think that Blue Bonnet is real butter so that may be the issue.
Blue Bonnet is margarine
Do they have to be kept refrigerated once they set up?
They can be left at room temperature but will get much softer in texture.
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.
So glad you and your family enjoyed it Amanda!
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
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?
I’m not 100% sure what caused the butter to separate but if I had to guess I would think that heating it too quickly or getting it too hot could be the cause. Glad it at least tasted good!
Did you use real butter?
I’m going to make this again….my Mom ask me if I would make it again..I told her I would make some soon!
All,I have to say is: YUMMY and this fudge is so easy to make! Thank you so much for sharing it!
Glad you liked it Shelly and Merry Christmas 🙂
Just made these they are in the fridge. So easy!!!!! I love peanut butter and chocolate and can’t wait to try them!
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.
I’ve never made anything ‘buckeye’ before, but after seeing this delicious fudge – it is definitely something that I need to try! You can never go wrong with peanut butter and chocolate together.