Bill's Peanut Butter Fudge

Bill's Peanut Butter Fudge Recipe

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Dawnmarie Young


I use an 8 inch square disposable alluminum baking dish lightly greased with softened butter for extra ease when time to remove from the pan.

Also, if the fudge is still stubborn about coming out of the pan, sit the pan on a warmed towel for a minute or two.

★★★★★ 1 vote
5 Min
5 Min


18 oz
peanut butter chips (1 1/2 bags)
6 oz
butterscotch chips (1/2 bag)
1 can(s)
sweetened condensed milk (14 oz)
1 tsp
vanilla extract
1/2 c
miniature marshmellows (adjust to taste) - optional


1Preheat a heavy sauce pan over low heat. Add peanut butter chips, butterscotch chips, & condensed milk. Stir constantly until combined. Stir in vanilla. Remove from heat. Stir in marshmellows.
2Spoon into prepared pan. Smooth top with spoon or greased fingers until spread evenly. Fudge will begin to set almost immediately.
3Cover and chill in refrigerator until ready to serve. Slice very thin.

About Bill's Peanut Butter Fudge

Course/Dish: Candies
Other Tag: Quick & Easy