5 Ingredients or Fewer

The Ultimate White Chocolate, Gianduja, & Peanut Butter Fudge

July 27, 2018
4 Ratings
Photo by Ty Mecham
  • Prep time 1 hour
  • Cook time 10 minutes
  • Serves a bunch of people—or just you!
Author Notes

This recipe combines all of the good stuff from my baking pantry: peanut butter, white chocolate, Gianduja chocolate, hazelnuts, and cacao nibs! I use a Callebaut Gianduja chocolate baking block which is a combination of chocolate and hazelnut (it can be ordered online). This fudge is totally addictive with that intersection of salty peanut butter, chocolatey chocolateness, and aromatic toasted hazelnut. If you remember Cynthia Nixon calling SJP in Sex and the City eating the cake out of the garbage, this too will seriously make you think about checking into the Betty Crocker clinic. —Danielle Rehfeld Colen

What You'll Need
  • 24 ounces white chocolate chips
  • 16 ounces creamy peanut butter (I use Jif or Skippy)
  • 8.5 ounces Gianduja or dark chocolate
  • 1 cup toasted, peeled hazelnuts
  • 1/4 cup cacao nibs
  1. Place the white chocolate in a large heat proof glass bowl (such as Pyrex). Nestle the bowl into a small pot with a shallow amount of water in the pot. The bottom of the bowl needn't touch the water. Turn the heat to medium until the water begins to simmer. Adjust to low. Stir the chocolate ever so often until it melts. Once you get it going, using a whisk helps to get out any little bumps.
  2. Add the peanut butter and stir until melted. NOTE: If you want a swirly effect, add the white chocolate-peanut butter to the pan, clean the bowl, and melt the Gianduja or dark chocolate (feel free to swirl Nutella into here), and add it to the top of the white chocolate-peanut butter mix, making pretty patterns as you see fit. If speed is what you're looking for, then just melt the peanut butter, white chocolate, and Gianduja or dark chocolate in the same double boiler.
  3. Place piece of wax paper into a lasagna pan, allowing the sides to hang over the edges (the overhang will let you lift the cooled fudge out of the pan with ease). Pour the chocolate-peanut butter mix (in two steps or one step, as specified above) into the pan.
  4. Scatter the hazelnuts and cacao nibs over top and refrigerate until firm. Chill at least 1 hour and once firm, cut into pieces and serve. You can keep the fudge refrigerated or frozen in air tight container or bags. Enjoy! And remember to share. These are pretty dangerous.

See what other Food52ers are saying.

  • Zozo
  • Danielle Rehfeld Colen
    Danielle Rehfeld Colen
  • amanda russell
    amanda russell
  • rosecedar
Danielle rehfeld is a New York based cook and writer. Her website the inherited plate features recipes and videos that celebrate foods and people from our rich global Community.

7 Reviews

Zozo June 9, 2019
Probably one of the most rewarding desserts for the minimal effort and ingredients required! I just used white chocolate and crunchy peanut butter for the base, and scattered chopped dark hazelnut chocolate on top. Thank you so much!
Danielle R. November 26, 2018
FYI buon Italia and kalustyans in ny carry portioned callebaut gianduja. They have websites as well so perhaps they would consider packing and sending smaller quantities to people
rosecedar August 25, 2018
What size is a "lasagna pan?" Is it a 9X13X2 inch pan?
Danielle R. August 27, 2018
Hi there-I use an aluminum disposable shallow pan that is 11 3/4 x9 3/8. I find it to be the perfect size. When you line with wax paper, u can pretty much rinse and reuse the pan. Good luck!
Danielle R. August 24, 2018
Someone had asked about replacing the expensive gianduja chocolate. best way to do that is to melt 3.5 oz dark chocolate and 1 container of nutella in a double boiler, swirl that into the peanut butter mixture, garnish and freeze instead of refrigerating. It won't be as hazlenutty in flavor and the chocolate spread is softer than the gianduja block(hence the freezing) but it is equally delicious!!! If you do live in NY visit buon italia in chelsea market as they typically carry out small blocks of the callebaut gianduja....Hope this helps!
amanda R. August 19, 2018
This recipe is fantastic! So easy and so delicious. I had 6 ounces of white chocolate chips to use up, so I made a smaller version, and topped with chocolate chips and rice krispies. I wanted the crunch of the hazelnuts but I didn't have any.
Danielle R. August 19, 2018
Amanda-that is fantastic and sounds so smart. I’m glad you riffed on the idea because you can really just adapt it to whatever you’ve got! 😘