Fudge is one of the special treats I only make around the holidays, and it’s highly anticipated each year!
Not only is fudge amazingly delicious, but it’s also fairly quick and easy to make, it keeps at room temperature for weeks, it freezes well for months, it’s a great gift idea, and you can cut the pieces really small so it lasts awhile.
Our family often enjoys a very small piece of fudge after dinner each night — just a bit of sweetness without stuffing ourselves with a heavy dessert.
And unlike cookies, bars, or cakes, fudge stays amazingly fresh-tasting for 2-3 weeks at room temperature, so it’s great for last-minute guests, gifts, or party invitations. Fudge has “saved” me so many times during the holidays — I always keep a few containers on hand this time of year.
Of course, you can freeze fudge for longer, but never store fudge in the fridge as it will dry out and get crumbly.
Dave and I both have a pretty strong sweet tooth (that we’ve apparently passed on to our children) so we love almost any type of fudge — chocolate, peanut butter, caramel, etc.
And I figured, if we already like each individual type of fudge, then we would really love a fudge that combined all our favorites into one…
The results = our family’s FAVORITE 4-Layer Caramel Peanut Butter Fudge. Yes, it’s as rich and delicious as it sounds!
With layers of chocolate, peanut butter and marshmallow, caramel, and more chocolate, there’s something for everyone in this delicious fudge.
Plus, it’s gluten-free, and could easily be nut-free if you use sun butter (or your favorite nut-butter alternative).
My 4-layer fudge is fairly easy to make, using common ingredients… but it does take a bit of patience as each layer needs to cool and harden before you can add the next layer.
I usually make this fudge while doing laundry or other meal prep items. I make one layer and then fold some laundry. Add the second layer and make a pot of soup.
Or, you could just curl up with a good book while you wait!
Whatever you choose to do with your in-between time, I assure you, the extra time is totally worth it as this fudge makes a huge 9″x13″ pan and lasts for weeks.
Ingredients for 4-Layer Fudge
TOTAL INGREDIENT LIST:
Here’s a list of everything you’ll need for this fudge — I break it down by layers below.
- 2 cups milk chocolate chips (divided)
- 1/2 c. butterscotch chips (divided)
- 3/4 c. creamy peanut butter or sun butter (divided)
- 1.5 cups salted peanuts (chopped) or Rice Krispies
- 1 c. granulated sugar
- 1/4 c. butter
- 1/4 c. evaporated milk
- 1/4 c. heavy cream
- 13 oz. jar of marshmallow creme (or two 7 oz jars)
- 14 oz. caramel bits (or unwrapped caramels)
- 1 t. vanilla extract
INGREDIENTS BY LAYERS:
Layer 1:
- 1 c. milk chocolate chips
- 1/4 c. butterscotch chips
- 1/4 c. creamy peanut butter (or sun butter)
Layer 2:
- 1/4 c. butter
- 1 c. granulated sugar
- 1/4 c. evaporated milk (or make your own)
- 13 oz. jar of marshmallow fluff (or two 7 oz jars)
- 1 t. vanilla extract
- 1/4 c. peanut butter (crunchy or creamy)
- 1.5 c. salted peanuts; chopped (or Rice Krispies cereal)
Layer 3:
- 11 oz. bag caramel bits (or unwrapped caramels)
- 1/4 c. heavy cream
**NOTE: caramel sauce will not work for this recipe — however, the more solidified caramel apple dip WILL work. Just melt it in the microwave, pour it over, and let it firm up again.
Layer 4:
- 1 c. milk chocolate chips
- 1/4 c. butterscotch chips
- 1/4 c. creamy peanut butter
How to Make Caramel Peanut Butter Fudge
Layer 1:
- Grease a 9″ x 13″ pan (or line with parchment paper) and set aside.
- In a medium saucepan, combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter.
- Cook over low heat, stirring constantly, until melted and smooth.
- Spread chocolate mixture into prepared pan and refrigerator while you prepare the next layer.
Layer 2:
- In the same saucepan, melt butter over medium heat.
- Stir in sugar and evaporated milk.
- Bring to a boil and let boil for 3 minutes, stirring constantly.
- Remove from heat and immediately stir in marshmallow creme, vanilla, and 1/4 c. peanut butter until smooth.
- Fold in peanuts or Rice Krispies.
- Spread evenly over layer 1 and refrigerate while you prepare the next layer.
Layer 3:
- In the same saucepan, combine caramels and heavy cream over low heat.
- Cook and stir until melted and smooth.
- Spread evenly over layer 2 and refrigerate while you prepare the next layer.
Layer 4:
- In the same saucepan, combine remaining 1 c. milk chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter.
- Cook over low heat, stirring constantly, until melted and smooth.
- Spread evenly over layer 3 and refrigerate until set (at least 1 hour).
- Cut into very small pieces and store in a sealed container in the refrigerator.
**NOTE: most fudge should be stored at room temperature or it will dry out. However, in my experience, this recipe does not dry out or get crumbly in the fridge, so I always store it (tightly covered) in the fridge. It will last for weeks!
This recipe makes approximately 48 – 96 pieces of fudge; depending on if you cut it into squares or rectangles.
Is your mouth watering yet?
This recipe seems to be the perfect combination of sweet and salty, creamy and crunchy, ooey and gooey, chocolate and caramel that everyone loves.
I’ve been asked for the recipe so many times and, of course, it’s a HUGE HIT with my chocolate-peanut-butter-loving husband! 😉
4 Layer Chocolate Peanut Butter Fudge
The perfect combination of sweet and salty, creamy and crunchy, ooey and gooey, chocolate and caramel that everyone loves!
Ingredients
LAYER 1
- 1 c. milk chocolate chips
- 1/4 c. butterscotch chips
- 1/4 c. creamy peanut butter
LAYER 2
- 1/4 c. butter
- 1 c. granulated sugar
- 1/4 evaporated milk
- 13 oz. jar marshmallow fluff
- 1 t. vanilla extract
- 1/4 c. peanut butter
- 1.5 cups salted peanuts; chopped
LAYER 3
- 11 oz. bag of caramel bits or unwrapped caramels
- 1/4 c. heavy cream
LAYER 4
- 1 c. milk chocolate chips
- 1/4 c. butterscotch chips
- 1/4 c. creamy peanut butter
Instructions
Layer 1:
- Grease a 9″ x 13″ pan (or line with parchment paper) and set aside.
- In a medium saucepan, combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter.
- Cook over low heat, stirring constantly, until melted and smooth.
- Spread chocolate mixture into prepared pan and refrigerator while you prepare the next layer.
Layer 2:
- In the same saucepan, melt butter over medium heat.
- Stir in sugar and evaporated milk.
- Bring to a boil and let boil for 3 minutes, stirring constantly.
- Remove from heat and immediately stir in marshmallow creme, vanilla, and 1/4 c. peanut butter until smooth.
- Fold in peanuts or Rice Krispies.
- Spread evenly over layer 1 and refrigerate while you prepare the next layer.
Layer 3:
- In the same saucepan, combine caramels and heavy cream over low heat.
- Cook and stir until melted and smooth.
- Spread evenly over layer 2 and refrigerate while you prepare the next layer.
Layer 4:
- In the same saucepan, combine remaining 1 c. milk chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter.
- Cook over low heat, stirring constantly, until melted and smooth.
- Spread evenly over layer 3 and refrigerate until set (at least 1 hour).
- Cut into very small pieces and store in a sealed container in the refrigerator.
Notes
Caramel sauce will not work for Layer 3 in this recipe — however, the more solidified caramel apple dip WILL work. Just melt it in the microwave, pour it over, and let it firm up again.
Most fudge should be stored at room temperature or it will dry out. However, in my experience, this recipe does not dry out or get crumbly in the fridge, so I always store it (tightly covered) in the fridge. It will last for weeks!
You can freeze this fudge for a couple of months if you want. I suggest cutting it before freezing thought.
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Nutrition Information
Yield
96Serving Size
1Amount Per Serving Calories 83Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 41mgCarbohydrates 11gFiber 0gSugar 9gProtein 1g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
Yum — this fudge is SO good!
What about you? Do you have a favorite fudge recipe?
Visit my virtual recipe box for more simple, delicious, family friendly recipes!
Laura says
Hi Andrea! I will for sure try your recipe. I do have a question though. At the beginning you mentioned that you have to wait in between layers and you do laundry or make soup. But in the recipe description you say to let it refrigerate while you make the next layer, so not sure if you have to actually wait more than just the time it would take you to make the next layer. How much time do you usually wait in between each layer?
Andrea says
yes, that is a little confusing 🙂
You won’t need to wait too long — like 10-15 minutes between layers. I’m talking more about folding one load of laundry (which takes me about 10 minutes) not doing all the laundry in our home!
Hope that makes sense — and that you love the fudge as much as we do!
Bonnie G. says
Andrea,
I made that 4 layer fudge this weekend. It is so yummy…like a candy bar. I can’t wait to take it to parties or give to special people.
Thanks for the recipe!!!
Andrea says
yay — glad you liked the fudge! It’s Dave’s favorite!
Toni says
Hello! Just wondering, for the 4 layer fudge, do I use evaporated milk or sweetened condensed milk? Your directions call for evaporated milk but the photo shows sweetened condensed milk. I really want to make this and get it right. Please let me know and have a Merry Christmas. Thank you
Andrea says
Hi There — it’s EVAPORATED milk! I just didn’t have any unopened cans in the house so I subs it and tried to cover the name with the stick of butter in the picture 🙂
You are too smart and caught my fib!! LOL!
Hope you love the fudge!
Toni says
Thank you! Can’t wait to make it!
Becki says
Just tried this recipe and I concur it’s delish? Have you ever made with semi-sweet instead of milk chocolate chips? I have to admit my clan prefers semi-sweet/dark over milk chocolate. Thanks.
Andrea says
yes! Many times. I definitely prefer semi sweet and dark chocolate over milk chocolate — but milk chocolate does go really well with caramel and peanut butter!
Glad you liked the fudge!!
mara says
Made this over the weekend and popped MOST of it in the freezer 🙂 We had a cooler weekend in WI so it was nice for getting a little pre-fall baking done! Thank you for the great recipe, we loved it!
Andrea says
haha — glad you left a little out to sample right now 🙂
Hope you enjoy the rest this fall!
Anita says
Dear Andrea
I saw this fudge recipe of yours. It looked so delicious that I had to try it. Even though I was first lost not only because of the ingredients but also because of the measures. I live in Switzerland and this was the first American recipe I tried. Through the Internet I found out about how much gramm of each ingredient you used, though it was quite a study. To get hold of the ingredients was a bit more tricky. Fortunately I always buy Fluff in Germany whenever I can when we go over the border to shop. So that one was easy and already well known. And just by the way I stumbled over butterscotch in the Netherlands on my last holiday. (Didn’t know butterscotch till then) Not to mention that here we do not really know fudges at all. It is nothing very common in continental Europe. So with all those difficulties I think the fudge came out very well. Though no idea if an American would really agree. I like it.
Andrea says
wow — sounds like a lot of work (but I will say this recipe is a favorite of mine so it was most likely worth the effort!)
Glad you liked it!
Corinne says
Andrea, when you say in the recipe to use the same saucepan for every step, are you washing out the pan after each new set of ingredients? Just wiping it out each time? As I’m typing this, it sounds like a dumb question even to myself, and I know it won’t be too difficult to wash it but somehow it’s bugging me to not know. I’m about to begin making the fudge, so maybe I’m just stalling by worrying about washing the pan.:)
Andrea says
Hi Corinne, I usually just scrape the pan well with a rubber spatula and keep right on going — no need for rinsing, washing, or even wiping if you don’t want. I figured it’s all getting mixed up together anyway, so a little residue on the pan can’t hurt a thing 🙂
Diana says
This was my question too! Rubber spatula sounds like a great idea. Thanks!
Lauren Dekker says
These are out of this world delicious! Perfect for the cookie exchange I am hosting! I cut them too small for my cookie exchange (don’t want to look skimpy!) so I guess I will have to make them again! Darn! 😉 A helpful tip is when measuring out the amounts for the first layer measure out the same amount again and put into a bowl for the 4th layer. Saves time!
Andrea says
lauren, I have frozen this fudge with much success — so you could always freeze your extras 🙂
Heather says
Hi Andrea,
Thanks for your great posts! I saw the mention of this in today’s post so went over to read the details. I am taking part in a cookie exchange next week and after reading this, am considering seeing if the others are up for fudge as part of the exchange. Do you think this would make a good item for a cookie exchange? If so, how many would you plan to cut from a 9×13 pan, knowing you were going to divide them out into plates of 12. Thank you for any thoughts you have on this.
Heather
Andrea says
Heather, this fudge is AMAZING!!!! I hope your friends let you include it!
In the post, I said anywhere from 48-96 pieces of fudge per batch (depending on how you cut it). I usually cut mine 1″ x 2″ so that would give me 9 across by 6 down — or about 54 pieces. However, you could DEFINITELY cut them smaller than that. This is very very rich fudge!
Angelica says
Okay, so I tried these about 2 weeks ago to give away. We ended up eating a few and tonight I made my third batch!! These are RIDICULOUS DELISH and even my picky, I only like milk chocolate fudge with nuts Mom loved them…more than regular fudge!!!!! Thank you so much for sharing!!!
Andrea says
yay — thanks for sharing!! So glad you (and your mom) are big fans — this fudge IS amazing!
Jane says
Thanks for the quick reply! Yes I copied all the uses for dry milk that you linked to and will be using it. You have great ideas. I’m a grandma now but love all the things you do! Never to old to learn something new. I live in Tennessee.
Jane says
This sounds delicious, but I was wondering if you use sweetened condensed milk or evaporated milk? There is a difference. Evaporated milk is condensed but not sweetened. The picture shows sweetened so it is a dumb question, but you say to use evaporated. ?? Since you add 1 cup of sugar besides I thought it might be just the unsweetened evaporated milk. 🙂
Andrea says
I used Evaporated Milk — and that’s what the recipe calls for. I make my own evaporated milk so I never have cans of it in the house. I simply put a backwards-facing can of the sweetened condensed milk in the photo so readers could see all the ingredients. You must be extra perceptive to have noticed 🙂
Julie says
Andrea,
I made these the other day and I have to say they now probably top my list of favorite sweets. (And I really LOVE schotcheroos!). They are so good. I store them in my basement frig (so they aren’t so easy to access) and then I bring up a couple at a time. My daughter loves them too and posted a picture of one on twitter to show her friends.
I have also made several of your soups and other recipes in your recipe box so thank you for the ideas!
Julie
Andrea says
yay — thanks for letting me know! They are definitely one of our favorite treats too (and we LOVE sweets over here!)
JoAnn C. says
Oh wow!
Bonnie says
My husband and I make these every year at Christmas time. They are like a Snickers bar, only better! Last month we made up a batch of these and put them in a decorative Christmas box and gave them out as teacher gifts. It makes a large batch and worked out well since our children have several teachers and para professionals that work with them.
shelly says
This looks amazing! I am going to try making it for the “Superbowl” party we have.
Stacie Kaltz says
This sounds amazing! chocolate and peanut butter together are never wrong!!! I will be adding this to my gift giving with cookies and cakes! Thanks so much Andrea!
Kristen @ Joyfullythriving says
Yum! I have a sweet tooth too so will have to give this a try. Anything with chocolate is a favorite of mine – and I do love fudge with the chocolate-ness of it all!
Amy says
Hi Andrea! This looks so decadent! As someone who suffers from a peanut allergy, I greatly appreciate you pointing out subbing something else for the peanut butter. I know it’s obvious and I would have been able to figure that out, but the simple fact that you mention a substitute for the peanut butter was fantastic and meant a lot to me! I cant wait to enjoy my 4 layer caramel almond butter fudge!!!!! 😉