Nutella Peanut Butter Fudge

Apparently, I’ve been under a rock for the last 40 years because I JUST discovered Nutella!

I know, it’s crazy…but true!

I don’t know where this gem has been hiding, but it has seriously opened up my imagination. One taste and all I could think about was the endless desserts, breads and delectable treats I could make.

If you haven’t had Nutella before - you are in for a real treat. It’s a sweet, hazelnut-chocolate spread that can be enjoyed on some toast with bananas and cinnamon, in a chocolate shake or straight from the jar itself.

For my first Nutella recipe I decided to go for a classic treat…fudge!

This recipe is so easy and it only takes 4 ingredients and a little time to make.

All you need to do is melt all the ingredients together,

then pour the mixture into a lined glass pan, let it cool for 3 hours and voila! Nutella Peanut Butter Fudge is all yours (unless you want to share)!

Click here to head over to my guest post on to get the recipe and then SHARE your favorite Nutella recipe in the comments below. Don’t forget to PIN the image below for easy finding later.

Having trouble finding the recipe? I’ve also posted it below!

Nutella Peanut Butter Fudge


  • 14 oz sweetened condensed milk
  • 10 oz Reese’s Peanut Butter Chips
  • 1/2 cup Nutella
  • 1 teaspoon vanilla extract


  1. Line an 8×8 glass pan with parchment paper covering the bottom and sides of the pan and set aside.
  2. Place all 4 ingredients in medium saucepan over medium heat and stir frequently until all peanut butter chips are melted and all ingredients are thoroughly mixed.
  3. Pour mixture into lined pan and lightly shake to even mixture out so it’s the same thickness throughout.
  4. Cover and place in refrigerator for at least 3 hours.
  5. Cut into 16 pieces and serve.




  1. Mmmm this sounds so good! Love me some Nutella!

    Comment by Jenna @ A Savory Feast — 29 March, 2016 @ 9:07 am

  2. Thank you Jenna!! I can’t believe it took me so long to try it!

    Comment by Christina Russell — 29 March, 2016 @ 12:17 pm

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