Buckeye Fudge
No-bake buckeye fudge with a creamy peanut butter base and a smooth chocolate ganache top. All the flavor of classic buckeye candies in sliceable square form.
Servings: 36 servings
Ingredients
- 1 & 1/2 cups creamy peanut butter
- 1/2 cups unsalted butter melted
- 1 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt peanut butter layer
- 3 cups powdered sugar
- 1 & 1/2 cups semisweet chocolate chips
- 1/2 cup sweetened condensed milk
- 2 tablespoons unsalted butter chocolate layer
- 1 pinch flaky sea salt for topping
Instructions
- Line the pan: Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
- Make the peanut butter layer: In a large bowl, whisk together the creamy peanut butter, unsalted butter (melted), vanilla extract, and fine sea salt until smooth. Add 3 cups of powdered sugar and stir until fully combined into a thick, fudgy mixture. You might need to glove up and use your hand if the mixture seems a bit thick. That's what I did, and it made the process so much easier.1 & 1/2 cups creamy peanut butter, 1/2 cups unsalted butter, 1 teaspoons vanilla extract, 1/4 teaspoon fine sea salt, 3 cups powdered sugar
- Press into pan: Transfer the peanut butter mixture to the prepared pan and press it into an even layer using an offset spatula or the back of a measuring cup.
- Chill the base: Refrigerate the peanut butter layer while you make the chocolate top.
- Make the chocolate layer: In a microwave-safe bowl, combine semisweet chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy.1 & 1/2 cups semisweet chocolate chips, 2 tablespoons unsalted butter, 1/2 cup sweetened condensed milk
- Pour and spread: Pour the chocolate over the chilled peanut butter layer and spread evenly with an offset spatula. Sprinkle flaky sea salt over the top if using.1 pinch flaky sea salt for topping
- Set the fudge: Refrigerate until the chocolate layer is fully set and the fudge is firm enough to slice cleanly.
- Slice and serve: Lift the fudge out using the parchment overhang. Slice into 36 squares (6x6 grid) with a sharp knife, wiping clean between cuts.
Notes
Use a quality creamy peanut butter (not natural/separating) for the smoothest texture. Let the peanut butter layer firm up before adding the chocolate so the layers stay distinct. For clean slices, lift the fudge out using the parchment overhang and cut with a sharp knife wiped between cuts. Stores in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
Nutrition
Calories: 189Calories | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 120mg | Fiber: 1g | Sugar: 16g | Vitamin A: 113IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
