10+ Best Easy Peanut Butter Fudge Recipe

School Cafeteria Fudge


  • 2 cups granulated sugar
  • 1/2 cup milk
  • 1/2 cup (1 stick) butter
  • 1/4 cup cocoa
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 2 cups quick oats


Boil sugar, milk, butter, and cocoa for 6 minutes, stirring constantly. Remove from heat, add vanilla extract and peanut butter, and mix well. Stir in oats and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut into squares.

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Creamy Peanut Butter Fudge


  • 3 cups granulated sugar
  • 3/4 cup butter or margarine
  • 2/3 cup evaporated milk
  • 1 (10 ounces) package peanut butter chips
  • 1 (7 ounces) jar Marshmallow CrThank's For Reading creamy peanut butter fudge Easy Recipeschocolate caramel peanut butter brownies

Chocolate Caramel Peanut Butter Brownies


  • 1 box Traditional Fudge Brownie Mix (family size)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup Smucker's Dove Dark Chocolate Ice Cream Topping
  • 1/2 cup Smucker's Caramel Topping
  • 1/2 cup Smucker's Natural Peanut butter, creamy or creamy Jif


Preheat oven to 350 degrees F. Grease bottom of a 13 x 9-inch pan. Mix brownie mix, water, oil, eggs and Smucker's Dove Dark Chocolate Ice Cream Topping in a large bowl. Beat 50 strokes by hand or until all ingredients are incorporated.

In a small bowl, mix the Smucker's Caramel Topping and Smucker's Natural Peanut Butter. Spread the brownie mixture in the greased pan. Drop spoonsful of the peanut butter and caramel topping mixture over brownie mixture. With a knife, pull through the pan creating a marbled effect. Bake for 31 to 35 minutes. Cool completely. Store covered. Makes 20 brownies.

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Brownie Peanut Butter Cupcakes


  • 18 foil bake cups
  • 1/3 cup creamy peanut butter
  • 1/4 cup light cream cheese
  • 2 tablespoons granulated sugar
  • 1 egg
  • 1 (19 ounces) box fudge brownie mix
  • 1/2 cup candy-coated peanut butter candies


Preheat oven to 350 degrees F. Place foil bake cups in muffin pans or on a cookie sheet; set aside. Beat peanut butter, cream cheese, sugar, and egg in a bowl with an electric mixer; set aside. Prepare brownie batter following package directions; set aside.

Place 1 heaping teaspoon of peanut butter mixture in the center of each baking cup. With a spoon or small ice cream scoop, fill bake cups half full with brownie batter. Sprinkle each cupcake with peanut butter candies. Bake 25 minutes. Do not over-bake. Cool. Makes 18 brownie cupcakes with 254 calories per serving.

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Chocolate Peanut Butter Pie



  • 1 (21.5 ounces) box fudge brownie mix
  • 1/2 cup chopped peanuts
  • Peanut Butter-Cream Cheese Filling
  • 1 (1 ounce) square semisweet chocolate, melted and cooled


Preheat oven to 350 degrees F. Grease a 10-inch pie plate. Prepare brownies as directed on the package. Spread dough in pie plate; sprinkle with peanuts. Bake until center is set, 30 to 35 minutes; cool.

Prepare Peanut Butter-Cream Cheese Filling. Spoon into pie shell. Refrigerate until chilled, about 3 hours. Drizzle with chocolate. Refrigerate any remaining pie.

Peanut Butter-Cream Cheese Filling

  • 1/4 cup granulated sugar
  • 1/3 cup peanut butter
  • 1 tablespoon milk
  • 8 ounces cream cheese, softened
  • 1/2 cup chilled whipping cream


Mix sugar, peanut butter, milk, and cream cheese in a large bowl until smooth. Beat whipping cream in a chilled small bowl until stiff; fold into cream cheese mixture.

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Peanut Butter Fudge Bars


  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup creamy peanut butter
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 (14 ounces) can sweeten condensed milk
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons butter or margarine


Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. In a bowl, combine cake mix, peanut butter, egg, and oil. Press two-thirds of the mixture into the prepared baking pan. Bake for 10 minutes. Cool on a wire rack for 5 minutes.

In a heavy saucepan, heat the milk, chocolate chips, and butter over low heat; stir until blended. Pour over crust. Sprinkle with the remaining crumb mixture. Bake for 20 to 25 minutes or until golden brown. Cool on the wire rack. Cut into bars. Makes 2 1/2 dozen.

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Peanut Butter Fudge Mousse


  • 1 devil's food cake mix
  • 1/2 cup melted butter
  • 1/4 cup milk
  • 1 egg
  • 3/4 cup peanuts


  • 3/4 cup peanut butter
  • 1 1/2 cups powdered sugar
  • 8 ounces softened cream cheese
  • 2 1/2 cups milk
  • 1 (8 ounces) container Cool Whip

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Fabulous Chocolate Cake

Ingredients and Procedure

A friend gave me this recipe, so I do not have a title for it. It is kind of like a pound cake, and many of you may have seen it before. It is really rich, wonderfully moist, very yummy. I will give you the recipe the way she gave it to me, then tell you what I did. I am not capable of following a recipe...I have this need to change it...try something different.

Prepare a Devil's Food cake mix according to package directions. Add a can of prepared fudge frosting, mix, bake in Bundt pan according to directions on the box. I added some mini chocolate chips, and it needed to bake longer than anticipated. Next time I will add peanut butter chips or butterscotch chips.

Try it with a German chocolate cake mix and coconut and nut Frosting. Gaining 5 pounds just typing it up!! Enjoy!

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Peanut Butter and Hot Fudge Pudding Cake


Yield: 4 servings

  • 1/2 cup flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/3 cup milk
  • 1 tablespoon cooking oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup peanut butter
  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 1 cup boiling water
  • Vanilla ice cream
  • Fudge ice cream topping, optional
  • 1/3 cup chopped peanuts


Combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla extract; stir till smooth. Stir in peanut butter. Pour into ungreased 1 1/2-quart casserole. In same bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in the boiling water. Pour evenly over batter. Bake in a 400 degree F oven about 30 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream and fudge sauce, if desired. Top with peanuts. Makes 4 servings.

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Shoney's Hot Fudge Sunday Cake


  • 1 cup flour
  • 3/4 cup granulated sugar
  • 2 tablespoons plus 1/4 cup cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts
  • 1 cup packed brown sugar
  • 1 3/4 cups very hot water


Mix flour, granulated sugar, 2 tablespoons. cocoa, baking powder, and salt in 9-inch square pan. Mix in milk, oil, and vanilla extract with a fork until smooth. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and remaining 1/4 cup cocoa. Pour very hot water over batter. Bake in preheated 350 degrees F oven for 40 minutes. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each square.


Butterscotch Sunday Cake
Substitute 1 package ( 6 ounces.) butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.

Mallow Sunday Cake
Substitute 1 cup miniature marshmallows for the nuts.

Peanut Sunday Cake
Substitute 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.

Raisin Sunday Cake
Substitute 1 cup raisins for the nuts.

Servings: 4

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Peanut Butter Cup Pie


Serves 8.

  • 3/4 cup hot fudge dessert topping, divided
  • 1 (6 ounces) graham cracker crumb crust
  • 1 (8 ounces) container frozen whipped topping, thawed, divided
  • 1 1/4 cups cold milk
  • 1/2 cup creamy peanut butter
  • 2 small boxes vanilla flavor instant pudding mix


Spoon 1/2 cup of the fudge topping into the bottom of the crust. Gently top with 1/2 of the whipped topping; place in freezer 10 minutes.

Pour milk into a large bowl; stir in peanut butter with wire whisk until well blended. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over layers in crust. Refrigerate 3 hours or until set. Drizzle with remaining fudge topping just before serving.

Thank's For Reading peanut butter cup pie Easy Recipeschristmas peanut butter fudge

Christmas Peanut Butter Fudge


  • 16 ounces white chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • 1 cup creamy peanut butter
  • 1/2 cup chopped candied cherries


Butter the bottom of an 8- or 9-inch square pan. Line pan with aluminum foil. Melt white chocolate chips in a double boiler; add peanut butter and vanilla extract. Mix until smooth and add nuts and cherries. Pour into a prepared pan. Let set long enough to become firm. Cut and serve.

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Fudge Filled Peanut Butter Muffins


  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon unsalted butter or margarine
  • 1 2/3 cups flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1/2 cup peanut butter
  • 1/3 cup oil
  • 1 lightly beaten egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup chopped salted peanuts without skins (optional)


Preheat oven to 400 degrees F; prepare pans. In a small saucepan (or microwave) heat chocolate chips and butter until melted, stirring constantly; remove from heat and reserve.

In a bowl stir together flour, sugar, baking powder, and salt. In an other bowl stir together milk, peanut butter, oil, egg, and vanilla extract. Add dry mix to wet mix until just combined. Spoon half of the batter into pans. Divide a chocolate mixture among muffins, a scant teaspoon per pan; do not let filling touch sides of the pan. Spoon remaining batter overfilling. Sprinkle tops of muffins with chopped peanuts if desired. Bake for 20-25 minutes or until lightly browned. Makes 9 muffins.

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Easy Peanut-Fudge Ice Cream Sauce


  • 1 cup chocolate syrup
  • 1/2 cup chunky peanut butter

Stir chocolate syrup into peanut butter. Pour over ice cream. Pass the cookies!

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Drumstick Ice Cream Pie


  • 2 tablespoons creamy peanut butter
  • 2/3 cup chocolate fudge topping
  • 1 (9-inch) pie shell, baked
  • 1 quart vanilla ice cream, softened
  • 1 tablespoon coarsely chopped peanuts


Mix peanut butter with fudge topping until smooth. Spread half in the bottom of the baked shell. Freeze 1 hour. Spoon ice cream into pie shell, smoothing the surface. Freeze 1 hour.

Pour remaining peanut butter/chocolate mixture on top of ice cream, spreading to create a marbled effect. Sprinkle with peanuts. Cover and freeze several hours or overnight until firm. Place pie in the refrigerator for 10 to 15 minutes before serving for easier cutting.

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Mud Puppies


  • 1 small package of Oreo cookies
  • 1/2 cup butter
  • 1/2 gallon vanilla ice cream
  • 1 can fudge topping
  • 1 cup salted peanuts
  • 1 small container Cool Whip


Crush Oreo cookies and mix with soft butter. Press 3/4 of the mixture into 9 x 13-inch pan. Spread softened ice cream over crumb mixture and freeze. Spread with fudge topping, peanuts, and Cool Whip, then remaining crumb mix. Freeze and serve. This keeps well. 

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