Cannabis Peanut Butter Fudge: Dark Chocolate Bars You Only Need One Of

This infused peanut butter fudge recipe is what happens when you have cannabutter in the freezer and a surplus of peanut butter — and the creative instinct to cover it all in dark chocolate. Fordee made these infused peanut butter fudge bars rich enough that one piece is plenty, potent enough that two is a memorable experience, and delicious enough that stopping at one is the real challenge.

Infused Peanut Butter Fudge Ingredients

• 1 cup (250g) creamy peanut butter — not chunky
• 1 cup (226g) butter — use cannabutter, or a mix of cannabutter and regular butter
• 12g tincture pulp / sludge — optional, adds potency
• 2 tsp vanilla extract
• 3 cups (360g) powdered/icing sugar
• 200g dark chocolate — for the topping (or milk/white chocolate, your choice)
• Pinch of salt — optional but recommended

For this infused peanut butter fudge, Fordee used 50g of cannabutter from the freezer and topped up the rest with regular butter to reach the 226g total. The tincture pulp was added to boost potency — it’s completely optional and won’t affect flavour since peanut butter and chocolate both have strong enough flavours to mask it entirely.

Infused Peanut Butter Fudge Recipe: 5 Easy Steps

Step 1: Melt the Butter and Peanut Butter Together

Set up a double boiler (a heat-safe bowl over a pot of simmering water). Add the butter and peanut butter together and let them melt, stirring regularly. Keep the water level low enough that the bowl doesn’t touch the water. Stir until everything is fully melted and starting to combine. This takes 5–15 minutes depending on your heat level.

Step 2: Add Vanilla and Tincture Pulp

Once the butter and peanut butter are melted together, add the 2 teaspoons of vanilla extract and, if using, the tincture pulp. Stir everything together until fully homogenized — no visible lumps or unmixed butter. This is your infused peanut butter fudge base.

Step 3: Incorporate the Powdered Sugar

Remove the bowl from heat and dry the bottom with a paper towel (the steam will have made it wet). Slowly add the 3 cups (360g) of powdered sugar in batches, stirring as you go. Don’t add it all at once — you’ll get lumps. Keep stirring until the infused peanut butter fudge mixture is smooth, thick, and homogeneous with no visible sugar clumps.

Step 4: Pour into the Pan and Top with Chocolate

Line a baking pan with parchment paper (make small slits at the corners to fold it into a tray shape). Pour in the infused peanut butter fudge mixture and smooth the top. Then pour the melted dark chocolate (200g, microwaved in 30-second bursts until liquid) over the top and tilt the pan to spread it evenly.

Step 5: Refrigerate, Cut, and Store

Refrigerate for about 1 hour until set. Lift the whole block out using the parchment paper, peel it back, and cut into bars or bite-sized pieces. Store your infused peanut butter fudge in an airtight container in the fridge for up to 2 weeks, or wrap individual pieces and freeze for months.

How Potent Is This Infused Peanut Butter Fudge?

Potency depends entirely on how much cannabutter you used and how strong that cannabutter is. Fordee’s batch used 50g of cannabutter plus tincture pulp — spread across a full pan of fudge, each piece will carry a meaningful dose. As Fordee notes: these are so rich that eating two is difficult even without the infusion. Start with one small piece, wait 1–2 hours, and assess before eating more.