Peanut Butter Nutella Fudge is the perfect combo of your favorite flavors in one delightful treat. Based off of my Easy Fudge recipe, this is simple to make and totally scrumptious!
I once polled my friends on Facebook which they liked better: peanut butter or Nutella. I couldn’t believe how many were people were firmly in the one or the other camp. Who knew people felt so strongly about their nut butter addictions? Peanut butter edged out Nutella slightly, by the way.
Luckily with this Peanut Butter Nutella Fudge recipe, you don’t have to make such a difficult choice. Peanut butter fudge and chocolaty Nutella fudge combine together into a soft, smooth, silky treat that’s completely irresistible!
How to Make Peanut Butter Nutella Fudge
This is a brief overview of how to make this delicious recipe. Find the full recipe with all of the measurements and instructions at the bottom of the post.
- Prepare the pan. Line an 8 by 8 baking dish with aluminum foil.
- Make the two parts at the same time. Place two sauce pans over low heat. Add the peanut butter chips, peanut butter, and 7 ounces (by weight) of sweetened condensed milk to one pan. Add chocolate chips, Nutella, and the remaining sweetened condensed milk to the other pan. Stir both until they are smooth.
- Put the fudge together. Spoon a bit of each into the pan. Repeat this again and again until you’ve used all of the peanut butter and chocolate mixtures.
- Swirl the fudge. Using a knife, swirl the fudge.
- Allow the fudge to set. It will need to set for at least four hours. Then remove it from the pan and cut it.
Fudge Tips and Tricks
- Grab peanut butter chips. This particular fudge recipe, like my peanut butter fudge, uses peanut butter chips. These can be found in the baking aisle of most U.S. grocery stores next to the chocolate chips.
- Double check you are using sweetened condensed milk. The label looks a lot like that for evaporated milk. If you inadvertently use the evaporated milk, this recipe will not work.
- Use low heat. It is very easy for chocolate to overheat and then it is difficult to work with. So keep your heat nice and low when melting the chips with the other ingredients.
Storing
Store this fudge in an airtight container for up to two weeks. Fudge is better when stored at room temperature. This fudge also freezes really well. Again, make sure it is stored in an airtight container. It is best when eaten within three months of freezing.
I hope you love this Peanut Butter Nutella Fudge as much as I do! It’s so easy to whip together, and makes a perfect holiday gift or birthday gift! Drop me a comment below and let me know what you think of this creamy treat. Enjoy!
Peanut Butter Nutella Fudge
Ingredients
- 1 cup peanut butter chips
- 1/2 cup peanut butter
- 14 oz can of sweetened condensed milk divided
- 1 cup chocolate chips
- 1/2 cup Nutella
Instructions
- Line an 8 by 8 square pan with aluminum foil.
- You want to make your two different fudges at the same time. So put two medium sauce pans over medium low heat. Add the peanut butter chips, peanut butter and half the sweetened condensed milk to one. Add the chocolate chips, Nutella, and the rest of the sweetened condensed milk to the other.
- With two sepearate spoons, stir each saucepan, until the ingredients in each are melted and smooth.
- Remove them from the heat, and working small scoops at a time, alternate between adding the Nutella and the peanut butter fudge to the pan.
- Once finsihed, for a more marbled look, you can run a knife through the fudge, though mine set pretty quickly and saw very little knife action but still had a nice marbled look once cut.
- Let set at least four hours, I let mine set overnight. Remove from the pan, cut and serve.
Amy | Club Narwhal says
Lisa, thank you so much for not making me choose between peanut butter and Nutella with this fudge! That is an impossible choice :) And bringing them together in perfect harmony just seems like the right thing to do.
Thanks Amy!
Nancy P.@thebittersideofsweet says
I think I could choose between the two and it would be Nutella! No wait peanut butter! No wait Nutella! LOL! Love this because we don’t have to choose!
Thanks Nancy! IT was really unfair of me to ask, because I’m not willing to choose either :)
Heather @ French Press says
Thai nutella – NO thanks but Stella would love a nutella and jelly sandwich :) and i LOVE this fudge
Angela M. says
How long will these keep?
Good question Angela. I would say about two weeks at room temperature in an air tight container.
Rachel says
Hi! What can I use in place of peanut butter chips- I don’t think I can get my hands on these in the UK! Thanks!
Hi Rachel! I’m not sure there is a good substitute for peanut butter chips. You could make this recipe using white chocolate in it’s place and it will probably be really delicious, but it won’t be exactly the same, you know?
Theresa says
I tried to make this just now. The chocolate never got close to smooth. It also ended up creating fat puddles when I put it in container. Attempting to marble made the chocolate parts start to lift out of the concoction. Smoothing the top didnt work at all. Your fudge looks great. Wish I knew what went wrong.
Yikes Theresa! I’m so sorry! That sounds horrible. The only thing that I can think of based on what you said is the type of chocolate you used. I have made lots and lots of fudge, and it has never turned out like that. I always use Nestle Milk Chocolate Chips.
Chansamone says
I just tried to make this tonight and I’m not sure what happened. I followed the recipe correctly but my peanut butter never got smooth and started to get oily. I looked on YouTube, should I have added butter? Maybe it was the peanut butter brand I chose?
Ugh, I’m so sorry it didn’t work for you! This is a recipe that I’ve made a couple times and I’ve always had good results. It’s possible if you used all natural peanut butter that you have to mix before spreading that that could play a roll. I used Jif to make this.
Anne-marie Mulligan says
I had the same result as described above. My chocolate component was a beautiful smooth texture but the peanut butter component remained stiff ad was also oily. I used a common brand in Australia called Sanitarium. Neither mixture was thin enough to marble. It was more like putty. The taste is great though.
I’m sorry it didn’t work out for you! I’ve tried this a few times and have gotten a good swirl each time.
Gloria Diaz says
Awesome job really it’s great article.