Slow Cooker Peanut Butter Fudge Recipe That Defines Creaminess

We don't know about you, but we love any recipe that involves a slow cooker. It's so convenient to be able to throw everything together in one pot, and let it cook on slow and low while you can tend to other matters. While the slow cooker is very versatile, and you can use it to prepare plenty of delicious soups and main dishes, it's also an excellent tool to whip up some of your favorite sweets. Slow cooker peanut butter fudge is next-level goodness, and if you make it for guests, they're going to think that you bought it from the store. Trust us when we tell you that you need to try this fantastic treat.

Recipe developer Angela Latimer of Bake With Love is behind this dessert. She shares that her favorite part about the sweet treat is the "smooth creaminess of this fudge that's just loaded with pure peanut butter flavor." Latimer recommends enjoying the fudge by itself, because it is already packed with all of the flavor one could want. (But maybe pour yourself a cold glass of milk to wash it down with!) Keep scrolling to find out how to make this easy fudge that is sure to become one of the stars in your dessert rotation.

Gather the ingredients to prepare slow cooker peanut butter fudge

It may come as a surprise that this recipe only calls for a few ingredients, making it lighter on your wallet and a perfectly simple trip to the grocery store. You will need a 14-ounce can of sweetened condensed milk, 1 ½ cups of white chocolate chunks or chips, and ½ cup of creamy peanut butter or any other preferred nut butter that you may like. To round out the list, you'll need to get enough roasted peanuts for 1 cup (can be salted or unsalted) and ½ teaspoon of vanilla extract. Now, it's time to get started preparing this sweet delight.

Prep the slow cooker, and begin adding your ingredients

Get your slow cooker out, because you're ready to start. Pour the 14-ounce can of sweetened condensed milk into the bowl of the slow cooker. Next, add ½ cup of peanut butter and 1 ½ cups of white chocolate chips. Give everything a good stir, and set your slow cooker to low. Keep the lid off, and cook it uncovered. Latimer shares that chocolate chips can be added, too. "But it does really change how well the peanut butter stands out (to use chocolate chips — 1 cup white chocolate, 1/2 cup milk chocolate). However, I wouldn't swap the chocolate chips completely," she says. 

Continue to stir

Set your timer, and remember to stir the mixture every 10 minutes for about 40 to 50 minutes total. You will know that this step is done when the peanut butter and the chocolate chips are fully melted and blended. It will create a thick and smooth fudge that looks amazing. Latimer says you'll know it's done when the "fudge consistency changes from clinging to your spatula in the first 30 minutes to rolling off when the fudge is ready." Once you're finished with that, move on to the next step!

Prepare a baking pan

Grab a 9x13-inch baking pan, and place a piece of parchment paper lengthwise in it, which will make the fudge easier to remove. (Alternatively, an 8x8-inch pan can be used for thicker pieces of fudge.) Use grease or butter on the sides of the pan that parchment paper isn't covering to ensure the peanut butter fudge won't stick and make a mess. Your parchment paper is easier to work with if you crumple it up a few times.

Add the peanuts, and transfer the fudge to the baking pan

Now that your mix and pan are both ready to go, you're on to the next step! Turn off the slow cooker, and add the cup of roasted peanuts and ½ tablespoon of vanilla extract to the slow cooker, and stir. Transfer the fudge to the prepped baking sheet, and let it cool for at least three hours. It's even better if you can leave it overnight. Get excited, because you're almost ready to enjoy the fudge.

Cut, and serve

Once your fudge is thoroughly chilled, remove it from the fridge. Use a knife to clear the sides that touch the baking pan, and then lift it out by pulling up the parchment paper. Put the fudge on a cutting board, and cut it into 1-inch squares. If you want to enjoy it with something, Latimer recommends a glass of cold milk. "Fudge stores very well at either room temperature (one week) or refrigerated (two weeks) and will freeze for up to three months," Latimer says. Dig in!

Slow Cooker Peanut Butter Fudge Recipe That Defines Creaminess
5 from 27 ratings
Slow cooker peanut butter fudge is next-level goodness, and if you make it for guests, they're going to think it's store-bought!
Prep Time
4
minutes
Cook Time
40
minutes
Servings
48
pieces
peanut butter fudge squares
Total time: 44 minutes
Ingredients
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup creamy peanut butter (or preferred nut butter)
  • 1 ½ cups white chocolate chunks or chips
  • 1 cup roasted peanuts (salted or unsalted)
  • ½ tablespoon vanilla extract
Directions
  1. Pour the 14-ounce can of sweetened condensed milk into your slow cooker bowl, then add ½ cup of peanut butter and 1 ½ cups of white chocolate chips. Stir and turn your slow cooker onto low to cook uncovered.
  2. Every 10 minutes (for 40 to 50 minutes total cooking time), stir the peanut butter fudge ingredients in your slow cooker until all of the white chocolate is melted and you have a thick, smooth fudge.
  3. Prepare a 9x13-inch baking pan by placing a piece of parchment paper lengthwise in the pan (for easy removal). Grease or butter the sides of the pan that are not covered with the parchment paper. (Note that an 8x8-inch pan can also be used for thicker fudge pieces, but the fudge will take longer to set.)
  4. When thickened, turn the slow cooker off, and stir in the 1 cup of roasted peanuts and ½ tablespoon of vanilla extract.
  5. Transfer the fudge to your prepared baking pan, and then put it into the refrigerator to set for at least 3 hours and preferably overnight.
  6. Remove the chilled fudge from your refrigerator. Use a knife to clear the sides touching the baking pan, and then lift the fudge out of the pan using the parchment paper.
  7. Place the fudge on a cutting board, and cut it into roughly 1-inch squares. Then, enjoy!
Nutrition
Calories per Serving 296
Total Fat 17.9 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Cholesterol 9.6 mg
Total Carbohydrates 31.1 g
Dietary Fiber 2.4 g
Total Sugars 27.0 g
Sodium 41.5 mg
Protein 7.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe