Slow Cooker Nutella Peanut Butter Fudge Recipe
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Is there any better flavour combination than Nutella and peanut butter together? I’ve made both a Slow Cooker Nutella Fudge and a classic Peanut Butter Fudge in the past and I felt it only right to also make a peanut butter Nutella fudge too. It’s one that ticks all the boxes!
What do you need to make this delicious Nutella Peanut Butter Fudge?
For this super easy fudge recipe we use basic milk chocolate, Nutella and peanut butter. You can use either smooth peanut butter or crunchy peanut butter and we tend to use whatever we have in the cupboard! Crunchy peanut butter will add extra texture to the finished fudge.
We also like to add some nuts in at the end and tend to use chopped hazelnuts to complement the Nutella flavour but you could also use unsalted peanuts or whole hazelnuts. You could just use crunchy peanut butter for a little texture and not add any extra nuts, the finished fudge would work just as well.
How long does slow cooker fudge keep for?
This no bake Nutella fudge keeps well in the fridge, in an airtight container for a couple of weeks. The flavour matures over the first couple of days of it being in the fridge so you get the full flavour after it’s been in the fridge for a few days.
Can you make this fudge in the microwave?
Many people make fudge in the microwave but I much prefer the control I have when I make it in the crock pot or slow cooker. If you don’t have a slow cooker, you can make microwave peanut butter chocolate fudge by putting the ingredients in a microwave safe bowl and heating on short bursts in the microwave, stirring in between. Then follow the instructions as per the recipe below.
Can you make slow cooker fudge with evaporated milk?
Our slow cooker fudge works because condensed milk has a really high sugar content, needed to create that beautifully rich fudge. Evaporated milk isn’t the same, doesn’t have that sugar content and isn’t thick enough to help the fudge thicken and set. You can’t use evaporated milk in these recipes – so get some condensed milk instead.
Do you cook slow cooker fudge high or low temperature?
We always cook fudge on a high slow cooker temperature setting and it takes around 40 minutes in total. You could make it on the low setting but it would take longer and would still need to be stirred regularly. You may as well keep the slow cooker on high and be done in under an hour!
When cooking, is the slow cooker fudge lid on or off?
When making this slow cooker peanut butter and Nutella fudge, you need to remove the slow cooker lid otherwise excess moisture would be retained in the slow cooker pot and the fudge wouldn’t thicken as it needs to.
If you’re looking for other recipes to try here’s our Reese’s Peanut Butter Cup Fudge, our Salted Caramel Fudge and our traditional Clotted Cream Fudge. You can see all our fudge recipes to date here.
What equipment do you need to make slow cooker fudge?
Slow cooker fudge doesn’t need anything special to make it, and you probably already have everything you need at home, but this is the equipment we use:
- A slow cooker
- A wooden spoon
- A spatula
- Measuring spoons
- A square baking tin
- Baking paper sheets
- Good quality knives to cut the fudge into pieces
- Airtight containers for storage
- Food gift bags to package it up and give the fudge as gifts
Once you’ve got everything you need to make the fudge you can just keep making it again and again – in so many different flavours too!
So here’s our easy Slow Cooker Nutella Peanut Butter Fudge recipe
Ingredients
- A 397 ml tin sweetened condensed milk
- 200g milk chocolate – can be bars or chocolate chips
- 100g peanut butter
- 100g Nutella
- 100g chopped hazelnuts
Instructions
- Break the chocolate up and add to the slow cooker bowl with the condensed milk, peanut butter and Nutella.
- Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring with a wooden spoon every ten minutes.
- When thick and well combined, stir in the nuts.
- Pour fudge mixture into a tin, lined with parchment paper or a silicone baking tray and put in the fridge to set – preferably overnight.
If you’d like to pin or print this Slow Cooker Nutella and Peanut Butter Fudge recipe for later you can do so below. Happy baking!
Slow Cooker Nutella Peanut Butter Fudge
Ingredients
- 397 ml sweetened condensed milk
- 200 g milk chocolate – can be bars or chocolate chips
- 100 g peanut butter
- 100 g Nutella
- 100 g chopped hazelnuts
Instructions
- Break the chocolate up and add to the slow cooker bowl with the condensed milk, peanut butter and Nutella.
- Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring with a wooden spoon every ten minutes.
- When thick and well combined, stir in the nuts.
- Pour fudge mixture into a tin, lined with parchment paper or a silicone baking tray and put in the fridge to set – preferably overnight.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
