Chocolate Peanut Butter Cup Fudge

Products Used
Chocolate Peanut Butter Cup Fudge Imperial


  • 1 cup semi-sweet chocolate chips
  • 2/3 cup sweetened condensed milk
  • 1 cup unsalted butter, cubed
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups Imperial Sugar Confectioners Powdered Sugar, sifted
  • 1 1/2 cups chopped peanut butter cups, roughly chopped


  1. Line an 8 X 8-inch pan with parchment paper and set aside.
  2. In a medium microwave-safe bowl combine chocolate chips and sweetened condensed milk. Heat in 30-second increments and stir until smooth.
  3. Spread this chocolate mixture evenly into prepared pan. Place pan in refrigerator while you are preparing peanut butter layer.
  4. In another medium microwave-safe bowl combine butter and peanut butter. Microwave in 20-second increments and stir until smooth. Immediately stir in sifted powdered sugar until combined. Mixture will be consistency of a thick paste.
  5. Remove chocolate layer from refrigerator and spread peanut butter layer on top, smoothing it out to  edges. Press peanut butter cups into peanut butter layer.
  6. Cover pan and refrigerate until set, about 1 hour.
  7. Cut into small squares to serve.
Imperial Sugar Insight

Store airtight at room temperature for up to 7 days. Alternately, you can store this in the refrigerator in an airtight container for up to 2 weeks.

Freeze airtight for up to 2 months.

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe