Slow Cooker Peanut Butter Fudge

Description

This Slow Cooker Peanut Butter Fudge is a rich, creamy, melt-in-your-mouth treat made with smooth peanut butter, white chocolate, sweetened condensed milk, and a touch of vanilla. Using the slow cooker makes the process wonderfully simple because the ingredients melt together gradually with very little hands-on work. The finished fudge has a smooth, buttery texture and plenty of sweet-and-salty peanut butter flavor. It’s perfect for holiday dessert trays, Christmas gifting, parties, potlucks, bake sales, or whenever you need an easy homemade sweet treat. Once the mixture is melted and combined, simply transfer it to a lined pan and refrigerate until firm. Cut it into small squares because this fudge is deliciously rich—a little piece goes a long way!

Ingredients For the Peanut Butter Fudge

• 3 cups white chocolate chips or chopped white chocolate
• 1½ cups creamy peanut butter
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• ¼ tsp salt

Optional Toppings

• ½ cup chopped roasted peanuts
• Flaky sea salt
• Mini chocolate chips
• Melted dark or milk chocolate for drizzling

Step-by-Step Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving enough paper hanging over the sides to make removing the finished fudge easier.
2. Lightly grease the parchment paper with nonstick cooking spray or a very small amount of butter.
3. Add the white chocolate chips to the slow cooker.
4. Spoon the creamy peanut butter evenly over the white chocolate.
5. Pour the sweetened condensed milk over the ingredients and add the butter.
6. Cover the slow cooker and cook on LOW for approximately 30 minutes.
7. Remove the lid and stir thoroughly with a silicone spatula, scraping along the bottom and sides.
8. Continue cooking on LOW in 15-minute intervals, stirring after each interval, until the chocolate is completely melted and the mixture is smooth. Depending on your slow cooker, this will usually take approximately 45–60 minutes total.
9. Avoid overheating the mixture. White chocolate can become grainy or scorch when exposed to excessive heat.
10. Once everything has melted, turn off the slow cooker.
11. Add the vanilla extract and salt and stir until completely incorporated.
12. The finished mixture should look thick, glossy, and creamy without visible pieces of unmelted chocolate.
13. Immediately transfer the warm peanut butter fudge mixture to the prepared baking pan.
14. Spread it into an even layer using a silicone spatula.
15. If desired, sprinkle chopped roasted peanuts, mini chocolate chips, or a small amount of flaky sea salt over the surface.
16. For a chocolate-peanut butter variation, drizzle melted dark or milk chocolate over the top.
17. Allow the fudge to cool at room temperature for approximately 30 minutes.
18. Transfer the pan to the refrigerator and chill for at least 3–4 hours, or until completely firm.
19. Lift the fudge from the pan using the parchment-paper overhang.
20. Place it on a cutting board and cut into small squares using a sharp knife.
21. For particularly clean cuts, wipe the knife between slices.

Tips

• Use regular creamy peanut butter for the smoothest and most consistent fudge. Natural peanut butter can separate because of its higher oil content.
• Use good-quality white chocolate because it plays a major role in the fudge’s texture.
• Cook only on LOW. High heat can cause white chocolate to scorch or seize.
• Stir frequently once the chocolate begins melting, especially around the edges of the slow cooker.
• Don’t substitute evaporated milk for sweetened condensed milk; they have very different consistencies and sweetness levels.
• Add flaky sea salt for a delicious sweet-and-salty finish.
• Cut the fudge into small pieces because it is quite rich.

Notes

Store the finished fudge in an airtight container in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers to prevent the pieces from sticking together. For longer storage, freeze the fudge in a freezer-safe container for up to 2 months. Allow frozen pieces to thaw in the refrigerator before serving. For gifting, refrigerate the fudge until firm before packaging it in small boxes or treat bags.

Q&A

Can I use crunchy peanut butter?
Yes. Crunchy peanut butter works if you prefer extra peanut pieces throughout the fudge, although the finished texture won’t be as smooth.
Can I use milk chocolate instead of white chocolate?
Yes, but it will become chocolate-peanut butter fudge and have a noticeably different flavor and appearance.
Why did my fudge become grainy?
The mixture may have become too hot. Keep the slow cooker on LOW and stir frequently once the ingredients begin melting.
Do I have to refrigerate it?
Chilling is recommended because it helps the fudge become firm enough for clean slicing.
Can I make it ahead?
Absolutely. This is an excellent make-ahead dessert and can be prepared several days before serving.

Servings

Makes approximately 25–30 small pieces

Nutrition (Approx. Per Piece, Based on 30 Pieces)

• Calories: 205
• Protein: 4g
• Carbohydrates: 20g
• Fat: 13g
• Saturated Fat: 5g
• Fiber: 1g
• Sugar: 18g
• Sodium: 95mg
• Calcium: 5% DV
• Iron: 2% DV
  Nutritional values are estimates and may vary depending on the peanut butter, chocolate, portion size, and optional toppings used.