5 Ingredients or Fewer

The Ultimate White Chocolate, Gianduja, & Peanut Butter Fudge

Photo by Ty Mecham
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

  • Prep time 1 hour
  • Cook time 10 minutes
  • Serves a bunch of people—or just you!
  • 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
In This Recipe
  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.

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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.