Easy Peanut Butter Chocolate Fudge Print Recipe Print Recipe


I’m planning ahead.

I got mason his first halloween costume, took him to the pumpkin patch AND made us (adults) some peanut butter chocolate fudge. This Halloween is going to be one for the books, I already know it.

I really didn’t care much about Halloween, until now. There has never been a costume that’s appealing or something I would want to spend the money on. Then when it comes to the food, I eat with my eyes so when it looks like fingers, I just can’t. I’m sorry.

However, since this will be Mason’s first halloween, I have a completely different take on it all. I love that I get to dress him as a cute little animal and take him to our neighbors to experience trick-or-treating. We’re probably not doing anything exciting at home, but I do plan on making cider, a batch of chili and cornbread and lots of Halloween treats, including these spooky fudge bites. So excited for another batch of these!

You all know I don’t do complicated. Actually, that applies to most things in my life. Food, relationships, and most everything else. I have always wanted to make fudge, but too intimidated. I finally figured out the easy version (with less butter AND sugar) and still a winner! The fudge is rich and creamy and with the perfect touch of peanut butter to top it all off. This might not be the healthy version, but if it’s this or something that comes in a package with a long list of ingredients, than this is the better option. Plus, a little goes a long ways.



*Disclosure: I’m working with Hain Celestial who’s compensated me for developing this recipe. I love their products and use them in my daily life. Follow Hain Celestial on Facebook.

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Easy Gluten-Free Peanut Butter Chocolate Fudge

PRINT Recipe

Makes about 24 pieces


  • 3 cups SunSpire® semi-sweet chocolate chips
  • 12 ounces fat-free condensed milk
  • ¼ cup Hain® Pure Foods powdered sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon gluten free vanilla
  • ½ teaspoon salt
  • ½ cup MaraNatha® creamy peanut butter


Spray a baking pan (9×9 or 9×5) with non-stick cooking Spectrum oil. *Optional – you may line with parchment paper for easy access.

In a double boiler, over high heat, add chocolate chips, condensed milk, sugar, butter, vanilla, and salt.

Continue stirring until everything melts and is well-combined.

Use a whisk to whip the chocolate mixture.

Pour the mixture into the prepared pan. Place in the fridge and let sit for 1-2 hours while it sets.

When the fudge is ready, get the peanut butter out. Depending on the thickness, microwave it for a few seconds. With a spoon, drizzle (as much or as little of) the warm peanut butter on top of the fudge.

*Note – if the peanut butter is too thick you can also add it to the microwave and spread it on top of the fudge like frosting 

With a sharp knife, cut the fudge into small pieces. Serve and enjoy!

Store leftovers in an airtight container. We keep extras in the fridge while they last or for 1-2 weeks.

Makes about 24 pieces depending on how big you cut them





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