Peanut. Butter. S’mores. Fudge. YES! This, my friends, is what fudge dreams are made of and you can be eating some giddy with delight in no time at all.
I’ve shared the World’s Smoothest Peanut Butter Fudge and the unreal S’mores Fudge, but it was time these two met for an insanely delicious mash-up. I came up with this combination last year when I decided to morph together Matt’s favorite fudge variation, the S’mores Fudge (which is also my favorite), with my second favorite fudge variation, the World’s Smoothest Peanut Butter Fudge. After one bite, and then a second, third, and fourth, etc. just to make sure, I was convinced that peanut butter and s’mores belong together.
I have never made a peanut butter and s’mores treat before, but this one fudge recipe has changed that forever so expect some additional future pb-s’mores combinations. In the meantime, let’s focus on this life-changing fudge recipe in front of us.
The base is the World’s Smoothest Chocolate Fudge with broken graham cracker pieces folded in. The second layer is the World’s Smoothest Peanut Butter Fudge with marshmallow fluff swirled in. Finally, it’s all topped off with some torched mini marshmallows. Yum!
I wanted this to still be a normal sized batch of fudge so we’re dividing the can of sweetened condensed milk between the two flavors and essentially making two half portions to get one regular sized batch. I promise you everyone will go nuts over this Peanut Butter S’mores Fudge!
If you’re looking for more fudge inspiration as we head into the weekend, below are all the Lemon & Mocha fudge posts. Enjoy!
World’s Smoothest Chocolate Fudge
Chocolate Peppermint Fudge
Turtle Caramel Pecan Fudge
World’s Smoothest Peanut Butter Fudge
Saltine Toffee Fudge aka Christmas Crack Fudge
Dark Chocolate Pistachio Cranberry Fudge
Dark Chocolate Raspberry Fudge
- 1 tablespoon unsalted butter
- ½ ounce unsweetened Baker’s baking chocolate
- 14 ounces sweetened condensed milk, divided
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla, divided
- ⅓ cup broken graham crackers
- 1 tablespoon creamy peanut butter
- ½ ounce Baker’s white baking chocolate
- 1 cup peanut butter chips
- ⅓ cup marshmallow fluff
- 1 cup mini marshmallows
- Line an 8" x 8" pan with wax paper and set aside.
- Melt the butter and the Baker’s chocolate in a double boiler over medium heat, stirring occasionally.
- Pour in the chocolate chips and stir with a heatproof rubber spatula until fully melted.
- Carefully stir in half of the can condensed milk to combine and remove from the heat. Stir in the ½ teaspoon of the vanilla extract and the broken graham crackers.
- Pour the chocolate mixture into the prepared pan and smooth the top with the spatula.
- When the double boiler is cool enough to clean, wash and dry to use for the second layer. Melt the peanut butter and the Baker’s white baking chocolate in a double boiler over medium heat, stirring occasionally.
- Pour in the peanut butter chips and stir with a heatproof rubber spatula until fully melted.
- Carefully stir in the remaining half of the condensed milk to combine and remove from the heat. Stir in the remaining ½ teaspoon of the vanilla extract and the marshmallow fluff.
- Pour the peanut butter mixture into the prepared pan on top of the chocolate layer and smooth the top with the spatula. Sprinkle the mini marshmallows over top and lightly press down. Toast mini marshmallows in a broiler or with a kitchen torch. You can do this before or after the fudge has set in the fridge. If using the broiler be sure to watch it carefully so the marshmallows don’t over-toast.
- Refrigerate until the fudge is set then cut into bite size pieces. Best eaten straight from the fridge.