Let me tell you about peanut butter chocolate swirl fudge. It combines two of the best flavors ever: chocolate and peanut butter. I love making this because it’s so easy and doesn’t need any baking.
I started making this fudge last year. It looks really pretty when it’s done.
The best thing about this recipe is that anyone can make it. You just melt chocolate, stir in some peanut butter, and let it cool. That’s it! You don’t need any special tools or baking skills. Plus, it only uses a few simple ingredients that you probably already have at home.
I make this fudge whenever we have guests coming over or when I need a quick dessert. It always turns out great, and everyone loves it. Want to try making it? I’ll show you how!
Why You’ll Love This Recipe
- No Baking Required: Perfect for hot summer days or when you don’t want to use the oven
- Simple Ingredients: Uses easily accessible pantry staples
- Make-Ahead Friendly: Great for preparing in advance for parties or gifts
- Customizable: Easy to adapt with different mix-ins and toppings
- Impressive Presentation: Beautiful swirl pattern makes it look professionally made
- Foolproof Method: Even beginners can achieve perfect results
Quick Facts
Ultimate Peanut Butter Chocolate Swirl Fudge is a no-bake treat that combines velvety semi-sweet chocolate with creamy peanut butter and white chocolate, all held together by sweetened condensed milk for that perfect fudgy texture. The marbled pattern not only makes it look stunning but ensures you get both flavors in every piece. Best of all, you don’t need any special candy-making skills or equipment – just melt, swirl, and chill your way to an impressive dessert that looks like it came from a fancy candy shop but is actually incredibly easy to make at home.
- Prep Time: 20 minutes
- Chill Time: 2 hours minimum
- Total Time: 2 hours 20 minutes
- Servings: 36 pieces (1-inch squares)
Equipment Needed
- Two Small Saucepans: For separately melting chocolate and peanut butter mixtures
- Rubber Spatula: For scraping bowls and creating smooth mixtures
- 8×8-inch Baking Dish: Creates the perfect thickness for fudge squares
- Parchment Paper: Prevents sticking and makes removal easy
- Sharp Knife: For creating clean swirls and cutting precise squares
- Measuring Cups and Spoons: For accurate ingredient measurements
- Candy Thermometer (optional): To ensure proper chocolate melting temperature
Ingredients
For the Chocolate Layer
- 1½ cups semi-sweet chocolate chips
- ½ can (7 oz) sweetened condensed milk
- ½ tsp vanilla extract
- ⅛ tsp salt
For the Peanut Butter Layer
- 1 cup white chocolate chips
- ½ cup creamy peanut butter
- ½ can (7 oz) sweetened condensed milk
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- ⅛ tsp salt
How To Make
1. First, take your 8×8 baking dish and line it with parchment paper. Make sure the paper hangs over the sides a bit – this will help you lift the fudge out later.
2. Get two saucepans ready. In the first one, put your semi-sweet chocolate chips and half of the sweetened condensed milk. Turn the heat to low and keep stirring until everything is melted and smooth. Once it’s all melted, turn off the heat and stir in half of the vanilla extract and a pinch of salt. Set this aside.
3. In your second saucepan, put your white chocolate chips, peanut butter, the rest of the sweetened condensed milk, and the melted butter. Just like before, heat it on low and keep stirring until it’s all smooth. Turn off the heat and add the rest of the vanilla extract and salt. Give it a good stir.
4. Take both of your mixtures and start spooning them into your lined baking dish. Alternate between the chocolate and peanut butter mixtures – just drop spoonfuls wherever you like. Don’t worry about being too neat.
5. Once all your mixture is in the pan, take a butter knife and gently drag it through the fudge to make pretty swirls. Don’t stir too much – you want to see both colors clearly.
6. Put your pan in the refrigerator and let it chill for at least 2 hours. You’ll know it’s ready when the fudge feels firm to touch.
7. When it’s completely firm, lift the fudge out of the pan using the parchment paper edges. Put it on a cutting board and cut it into squares. If you want neat cuts, wipe your knife clean between cuts.
That’s it! Your fudge is ready to eat. Keep it in the fridge if you’re not eating it right away.
Pro Tips for Perfect Fudge
- Use room temperature ingredients for smoother melting
- Keep heat low to prevent chocolate from seizing
- Use high-quality chocolate chips for best results
- Warm knife in hot water before cutting for cleaner slices
- Pat knife dry between cuts for professional-looking squares
Serving Suggestions
- Pair with coffee or milk for the perfect dessert
- Add to holiday cookie platters
- Package in decorative boxes for gifting
- Serve on a dessert board with fresh berries
- Crumble over ice cream for an indulgent sundae
Troubleshooting Common Issues
Fudge Too Soft
- Ensure proper ratio of condensed milk to chocolate
- Check that chocolate was completely melted
- Increase chilling time
- Store in refrigerator
Grainy Texture
- Heat chocolate more slowly
- Avoid overheating
- Use fresh chocolate chips
- Ensure all ingredients are well combined
Uneven Swirls
- Don’t overmix layers
- Use room temperature mixtures
- Create deeper knife cuts when swirling
- Alternate smaller spoonfuls of mixture
Ingredient Alternatives
- Chocolate: Dark chocolate or milk chocolate chips
- Peanut Butter: Almond butter or cashew butter
- White Chocolate: Vanilla candy melts
- Condensed Milk: Coconut condensed milk for dairy-free version
- Butter: Coconut oil for dairy-free option
Storage Instructions
- Room Temperature: Up to 2 days in airtight container
- Refrigerator: Up to 2 weeks in airtight container
- Freezer: Up to 3 months when properly wrapped
- Thaw frozen fudge overnight in refrigerator
- Bring to room temperature before serving
Variations
- Triple Chocolate Swirl
- Add melted milk chocolate as third layer
- Create triple swirl pattern
- Salted Peanut Crunch
- Top with crushed salted peanuts
- Sprinkle sea salt before setting
- Pretzel Crunch
- Add crushed pretzels between layers
- Top with pretzel pieces
- Cookie Butter Swap
- Replace peanut butter with cookie butter
- Add crushed speculoos cookies on top
Frequently Asked Questions
Can I make this recipe ahead?
Yes! This fudge can be made up to 2 weeks in advance when stored properly in the refrigerator.
Why did my chocolate seize?
Chocolate typically seizes when it comes into contact with water or is overheated. Use low heat and ensure all utensils are completely dry.
Can I double the recipe?
Yes, use a 9×13-inch pan and increase chilling time by 1 hour.
How do I get clean cuts?
Run knife under hot water, dry completely, and clean between each cut.
Can I use crunchy peanut butter?
While possible, creamy peanut butter is recommended for the smoothest texture and best swirl pattern.
There you have it, your very own homemade Peanut Butter Chocolate Swirl Fudge! Don’t worry if your swirls aren’t perfect the first time. Mine weren’t, either. Butt they still tasted amazing!
If you try this recipe, I’d love to see how it turns out. Leave a comment below.
Remember to store your fudge in the fridge in an airtight container.
Recipe Card
Ultimate Peanut Butter Chocolate Swirl Fudge
Ingredients
For the Chocolate Layer
- 1½ cups semi-sweet chocolate chips
- ½ can 7 oz sweetened condensed milk
- ½ tsp vanilla extract
- ⅛ tsp salt
For the Peanut Butter Layer
- 1 cup white chocolate chips
- ½ cup creamy peanut butter
- ½ can 7 oz sweetened condensed milk
- 1 tbsp unsalted butter melted
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
- First, take your 8×8 baking dish and line it with parchment paper. Make sure the paper hangs over the sides a bit – this will help you lift the fudge out later.
- Get two saucepans ready. In the first one, put your semi-sweet chocolate chips and half of the sweetened condensed milk. Turn the heat to low and keep stirring until everything is melted and smooth. Once it’s all melted, turn off the heat and stir in half of the vanilla extract and a pinch of salt. Set this aside.
- In your second saucepan, put your white chocolate chips, peanut butter, the rest of the sweetened condensed milk, and the melted butter. Just like before, heat it on low and keep stirring until it’s all smooth. Turn off the heat and add the rest of the vanilla extract and salt. Give it a good stir.
- Now comes the fun part! Take both of your mixtures and start spooning them into your lined baking dish. Alternate between the chocolate and peanut butter mixtures – just drop spoonfuls wherever you like. Don’t worry about being too neat.
- Once all your mixture is in the pan, take a butter knife and gently drag it through the fudge to make pretty swirls. Don’t stir too much – you want to see both colors clearly.
- Put your pan in the refrigerator and let it chill for at least 2 hours. You’ll know it’s ready when the fudge feels firm to touch.
- When it’s completely firm, lift the fudge out of the pan using the parchment paper edges. Put it on a cutting board and cut it into squares. If you want neat cuts, wipe your knife clean between cuts.
- There you have it – your very own homemade Peanut Butter Chocolate Swirl Fudge! Don’t worry if your swirls aren’t perfect the first time – mine weren’t either, and guess what? They still tasted amazing! Each batch you make will be unique, and that’s part of the fun.
- This fudge has become my favorite thing to make when I need a special treat. It’s perfect for sharing with friends, bringing to parties, or just keeping in the fridge for when you need a little something sweet.
- If you try this recipe, I’d love to see how it turns out! Tag me in your photos or leave a comment below. The best part about sharing recipes is seeing all the joy they bring to other people’s kitchens.
- Remember to store your fudge in the fridge in an airtight container – if it lasts that long! In my house, it usually disappears within a day or two.