Buckeye Fudge tastes just like my favorite peanut butter and chocolate candy, but in fudge form. This dessert recipe is so quick and easy--no rolling required.
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Homemade Buckeye Fudge is a quick and easy, no-bake peanut butter and chocolate flavored foolproof recipe based on the classic Ohio state candy ball, but simply made on the stovetop in fudge form. This naturally gluten-free sweet treat takes under 15 minutes to make using only 5 ingredients that set into a deliciously dense, 2-layered dessert.
Fast and Easy Buckeye Fudge
This easy Buckeye Fudge recipe is a tasty twist on the traditional Buckeye balls, but instead of scooping, rolling, and partially dipping individual candy in chocolate, I’ve made it so much easier and faster to pour everything into a pan and let it chill in the fridge.
At its core, this fudge is a combination of my Buckeye Bars and my Buckeye Brownies, so rich that I cut them into a bunch of smaller bites rather than serve them as larger slices.
With a thick peanut butter layer that’s covered in a creamy chocolate ganache, this fudge version of my favorite candy has all the flavor of a buckeye ball, quickly made with half the work. It takes less than 15 minutes to prep and cook the layers, then it simply sets in the fridge until you’re ready to slice.
Why We Love This Buckeye Fudge Recipe
- Quick and easy to make–no rolling required.
- Only uses 5 basic ingredients.
- All the flavor you love in a Buckeye candy without all the fuss.
- A layer of smooth dark chocolate covers a rich peanut butter bottom.
- Perfect for gift giving, potlucks, party trays, or to serve as a snack or dessert.
Other Peanut Butter and Chocolate Recipe
Ingredients
- Salted butter: Feel free to use unsalted butter, but make sure to add an extra pinch of salt to help cut through the sweetness and balance the flavor.
- Creamy peanut butter
- Half and half
- Powdered sugar
- Dark chocolate chips
Substitutions and Additions
- Change The Chocolate Chips: For a less bitter chocolate layer and overall sweeter fudge, use semi-sweet chocolate chips or milk chocolate chips.
- Tasty Toppings: Although it would be straying from the “traditional” buckeye candies, feel free to add some extra texture to your treats. Top your bars with crushed nuts, chocolate sprinkles, chopped candy, Reese’s Pieces, pretzel pieces, or flakey sea salt for a subtle saltiness.
Recommended Tools
- 9×9 inch baking pan
- Parchment paper or wax paper
- Medium saucepan
- Medium-sized heat-safe bowl
- Mixing tools
- Whisk or beater
- Measuring tools
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Jump to RecipeHow to Make Buckeye Fudge
Buckeye Fudge is quick and easy to make on the stovetop and filled with all the flavor of a buckeye ball, but with half the work. This homemade candy can be prepped in under 15 minutes, then sets in the fridge until you’re ready to serve.
- Make The Peanut Butter Mixture: Heat the butter over medium heat until melted, about 2 minutes. Stir in the peanut butter and half and half and cook until combined and smooth, about 2 minutes. Remove the mixture from the heat and whisk in the powdered sugar, 1 cup at a time, until completely combined and no lumps remain.
- Chill: Pour the mixture into the prepared baking pan and refrigerate for 45 minutes or until the peanut butter layer sets.
Pro Tip: It will be a thin mixture, but it will firm up when chilled. - Make The Chocolate Ganache: Heat the chocolate chips, half and half, and butter over medium high heat until the butter is completely melted and the mixture is smooth, about 3-4 minutes.
- Chill: Spread the chocolate ganache over the peanut butter layer place back in the refrigerator to set for 2 more hours or until the chocolate layer has set.
- Cut and Serve: Once fudge is firm, cut into squares and serve. Enjoy!
Tips From Our Recipe Developer
- When cutting fudge right out of the refrigerator, let it warm up for a few minutes at room temperature before cutting into it. Otherwise your bottom layer may break apart or crumble.
- Sift the powdered sugar before mixing it into the recipe to help it mix in completely and more smoothly. If you don’t sift the powdered sugar, you may end up with soft little granules of powdered sugar.
- You can replace the parchment paper with wax paper since this never goes into the oven. Do not use aluminum foil or you could end up with aluminum foil stuck on your fudge.
Storage Tips
- To Store: Keep this fudge in an airtight container either in the refrigerator or at room temperature for 2 weeks.
- To Freeze: You can individually wrap this fudge in pieces, then keep them in the freezer for 3-4 months. Thaw in the refrigerator overnight before eating.
Other Easy Fudge Recipes
- Unicorn Fudge
- Strawberry Shortcake Fudge
- Cookie Monster Fudge
- Harry Potter Butterbeer Fudge
- Rocky Road Fudge
- Cotton Candy Fudge
- Microwave Chocolate Fudge
- Milky Way Fudge
- Marshmallow Fudge
Buckeye Fudge
Serves — 40
Buckeye Fudge tastes just like my favorite peanut butter and chocolate candy, but in fudge form. This dessert recipe is so quick and easy–no rolling required.
Prep Time 5 minutes
Cook Time 9 minutes
Cool Time 2 hours 45 minutes
Total Time 2 hours 59 minutes
Ingredients
Peanut Butter Layer:
- 1¼ cups (2 ½ sticks) salted butter
- 1¾ cups creamy peanut butter
- ¼ cup half and half
- 5 cups powdered sugar
Chocolate Layer:
- 2 cups dark chocolate chips
- ¾ cup half and half
- ¼ cup (½ stick) salted butter
Instructions
- Prepare a 9×9 inch baking pan by lining it with parchment paper and set it aside for now.
- In a medium saucepan, over medium heat, heat the salted butter until melted, about 2 minutes.
- Stir in the creamy peanut butter and half and half. Cook until everything is combined and smooth, about 2 minutes.
- Take the peanut butter mixture off of the heat and whisk in the powdered sugar, 1 cup at a time. Whisk or beat until completely combined and no lumps remain.
- Pour the mixture into the prepared baking pan and refrigerate for 45 minutes or until the peanut butter layer sets. It will be a thin mixture, but it will firm up when chilled.
- Once the peanut butter layer has chilled, prepare the chocolate topping layer. by placing the dark chocolate chips in a medium sized saucepan.
- Over medium high heat, heat the chocolate chips, half and half, and salted butter together until the butter is completely melted and the mixture is smooth, it should take about 3-4 minutes.
- Pour or spread the chocolate ganache over the set peanut butter layer.
- Place back in the refrigerator to set for 2 more hours or until the chocolate layer has set as well.
- Once fudge is firm, cut into squares and serve.
Jenn’s Notes
Storage:
- To Store: Keep this fudge in an airtight container either in the refrigerator or at room temperature for 2 weeks.
- To Freeze: You can individually wrap this fudge in pieces, then keep them in the freezer for 3-4 months. Thaw in the refrigerator overnight before eating.
- When cutting fudge right out of the refrigerator, let it warm up for a few minutes at room temperature before cutting into it. Otherwise your bottom layer may break apart or crumble.
- Sift the powdered sugar before mixing it into the recipe to help it mix in completely and more smoothly. If you don’t sift the powdered sugar, you may end up with soft little granules of powdered sugar.
- You can replace the parchment paper with wax paper since this never goes into the oven. Do not use aluminum foil or you could end up with aluminum foil stuck on your fudge.
Nutrition Info
Calories: 243kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 117mg | Potassium: 131mg | Fiber: 1g | Sugar: 19g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Buenas tardes.
Soy Sonia de Spain y te sigo desde hace tiempo.
Es posible que puedas poner las cantidades de los ingredientes en gramos? Pues aquí en España lo hacemos en gramos y no en tazas ni onzas, pues algunas veces me es difícil poder seguir tu receta estando en tazas.
Muchas gracias .
YUM 👏🏼👍🏼♥️Thank You FOR Sharing Jen 😊❗️This Looks GREAT 😋 G-d♥️Bless