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Easy No-Bake Buckeye Fudge with Chocolate Ganache

Close-up of a layered slice of buckeye fudge showing a crumbly base, creamy peanut butter layer, and dark chocolate topping.

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Create rich, decadent Buckeye Fudge easily. This no-bake recipe combines creamy peanut butter and a smooth chocolate topping for a simple, satisfying homemade candy perfect for holidays or gatherings.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 3 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 7 ounces sweetened condensed milk (about half of a 14-ounce can)
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons butter

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, beat the softened butter and peanut butter together until smooth.
  3. Gradually add the sifted powdered sugar and vanilla extract, mixing on low speed until fully combined and a thick dough forms.
  4. Press the peanut butter mixture evenly into the prepared pan. Place the pan in the refrigerator while you prepare the topping.
  5. In a small saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and 2 tablespoons of butter. Stir constantly until the chocolate is completely melted and the mixture is smooth. Do not let it boil.
  6. Pour the melted chocolate mixture evenly over the peanut butter layer in the pan. Spread gently to cover the entire surface.
  7. Refrigerate the fudge for at least 3 hours, or until firm.
  8. Use the parchment overhang to lift the fudge from the pan. Cut into small squares. Store leftovers in an airtight container in the refrigerator.

Notes

  • For a cleaner cut, let the fudge sit at room temperature for 10 minutes before slicing.
  • If you prefer a slightly firmer topping, use 1 cup of chocolate chips and 1 tablespoon of butter instead of the sweetened condensed milk ratio listed.
  • This fudge makes an excellent gift; wrap individual squares in small cellophane bags.

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