This is my favorite chocolate peanut butter swirl fudge recipe that I've made for years. It's super easy with just 4 ingredients and takes only 20 minutes to prepare.
The fudge is smooth, creamy, and tastes just like a peanut butter cup. I love making this during the holidays because it makes enough to share with friends and family. It's perfect for gift-giving or when you need a quick dessert that everyone will love.
The best part? You don't need any candy-making experience to get perfect results every time!
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Why I Love This
- Incredibly Simple: Just 4 ingredients and minimal active time make this perfect for busy holiday schedules
- Foolproof Method: Works every time, even for beginners
- Gift-Ready: Makes approximately 32 pieces—perfect for holiday gifting
- No Special Equipment: Can be made using either a microwave or stovetop
- Customizable: Easy to adapt with different mix-ins and flavors (see variations below)
- Make-Ahead Friendly: Can be prepared days in advance of gifting or serving
- Budget-Friendly: Creates multiple gifts from one affordable batch
Ingredients
I chose these four simple ingredients because they work together perfectly to create amazing fudge without any complicated steps. The semisweet chocolate chips provide a rich, not-too-sweet base, while the peanut butter chips add that classic nutty flavor everyone loves.
Sweetened condensed milk is the secret to smooth, creamy fudge without having to worry about candy thermometers or precise temperatures. The butter adds richness and helps prevent the chocolate from seizing, ensuring a silky texture every time.
For the Chocolate Layer
- 12 ounces (2 cups) semisweet chocolate chips
- 2 tablespoons salted butter
- 1 cup sweetened condensed milk (from a 14-ounce can)
For the Peanut Butter Layer
- ½ cup (3.5 ounces) peanut butter baking chips
- 2 tablespoons salted butter
- Remaining sweetened condensed milk (approximately 4 ounces)
Instructions
- First, grease an 8×8×2-inch square baking pan with butter or shortening, then line it with parchment paper that hangs over all four sides. The grease helps the paper stick to the pan.
- Second, make the chocolate mixture by combining the semisweet chips, 2 tablespoons butter, and 1 cup sweetened condensed milk in a large microwave-safe bowl. Heat in the microwave for 30 seconds at a time, stirring after each interval, until completely smooth (this takes about 1 minute 30 seconds total).
- Third, make the peanut butter mixture in a separate bowl by combining the peanut butter chips, the remaining 2 tablespoons butter, and all the remaining sweetened condensed milk from the can. Heat in the microwave for 30 seconds at a time, stirring after each interval, until smooth (this takes about 1 minute total).
- Fourth, pour the chocolate mixture into the prepared pan, then pour the peanut butter mixture on top. Use a butter knife to swirl the two mixtures together with 5-6 strokes to create a marbled pattern. Refrigerate until firm, about 2 hours.
5. Finally, lift the fudge from the pan using the overhanging parchment paper. Cut into 2-inch squares with a sharp knife to make about 32 pieces. Store in an airtight container.
Substitutions
- Chocolate chips: Dark chocolate or milk chocolate chips can be substituted for semisweet
- Peanut butter chips: Try butterscotch chips, white chocolate chips, or caramel chips
- Salted butter: Unsalted butter works fine, just add a pinch of salt to each mixture
- Sweetened condensed milk: In a pinch, use evaporated milk mixed with sugar (1 cup evaporated milk + 1¼ cups sugar, simmered until thickened)
Variations
Mint Chocolate Swirl: Substitute mint chips for the peanut butter chips, or add ½ teaspoon peppermint extract to the chocolate mixture.
Rocky Road Fudge: Add 1 cup mini marshmallows and ½ cup chopped nuts to the chocolate mixture before spreading in the pan.
Triple Chocolate Swirl: Replace peanut butter chips with white chocolate chips and add a third layer using melted milk chocolate chips.
Sea Salt Caramel: Add a layer of caramel sauce between the chocolate and peanut butter layers and sprinkle sea salt on top before chilling.
Nutty Delight: Mix ½ cup chopped nuts (pecans, walnuts, or almonds) into the chocolate layer for added texture.
Troubleshooting
If your fudge turns out grainy instead of smooth, it was likely caused by overheating the chocolate or moisture getting into your mixture. Next time, use lower heat settings and make sure all your utensils are completely dry before starting.
Should your fudge end up too soft, it might not have chilled long enough or you may have used too much condensed milk compared to chocolate. Try allowing more refrigeration time or adding slightly more chocolate chips in your next batch.
On the other hand, if your fudge is too firm or hard, you probably used too much chocolate or overcooked the mixture. Be sure to use precise measurements and watch your heating times carefully.
For uneven swirls, try pouring the peanut butter mixture in small dollops across the chocolate layer instead of one big pour. This makes it easier to create those beautiful marble patterns.
If you're having trouble cutting clean squares, ensure your knife is sharp and clean it between cuts. You can also let the fudge sit at room temperature for 5-10 minutes before cutting if it seems too firm right out of the refrigerator.
Storage
- Room temperature: Store in an airtight container for up to 1 week
- Refrigerator: Keeps for 2-3 weeks in an airtight container
- Freezer: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months
- Thawing: Allow to thaw overnight in the refrigerator or for 2-3 hours at room temperature
Top Tips
Room temperature butter: For smoother melting and incorporation
Don't overheat: Chocolate can seize if overheated. Use short intervals and stir frequently
Swirl technique: For the best marbled appearance, don't over-swirl—5-6 passes with the knife is usually sufficient
Prevent crystallization: Avoid introducing water to your chocolate mixture, as even a drop can cause graininess
Chill completely: Allow the full 2 hours of refrigeration for perfect texture and easy cutting
FAQ
Yes! Use a double boiler method instead. Place ingredients in a heat-safe bowl over simmering water (not touching) and stir until melted and smooth.
When stored properly in an airtight container, it lasts 1-2 weeks at room temperature, 2-3 weeks in the refrigerator, and up to 3 months in the freezer.
Yes, substitute ½ cup natural peanut butter for the chips, but reduce the butter in that layer to 1 tablespoon as natural peanut butter is oilier.
Grainy fudge usually results from overheating the chocolate or moisture contamination. Use gentle heat and ensure all utensils are completely dry.
Absolutely! Use a 9×13-inch pan instead of an 8×8-inch pan for the same thickness, or keep the 8×8-inch pan for extra-thick pieces.
Most ingredients are naturally gluten-free, but always check your specific brands of chocolate and peanut butter chips to confirm they don't contain gluten or cross-contamination warnings.
For professional-looking cuts, use a large sharp knife, wipe it clean between cuts, and consider warming the knife in hot water (then drying) before each slice.
Yes! A 7×5-inch dish creates thicker pieces, while a 9×9-inch pan creates thinner pieces. Adjust your cutting size accordingly to maintain the yield.
Insufficient chilling time or incorrect ratios can prevent proper setting. Ensure you're using the correct measurements and chill for at least 2 hours.
Yes, use dairy-free chocolate chips, plant-based butter, and coconut condensed milk for a dairy-free version.
Related
Looking for other recipes like this? Try these:
Chocolate Peanut Butter Swirl Fudge
Equipment
- 8×8×2-inch square baking pan Creates the perfect thickness for classic fudge squares (a 7×5-inch dish works too for slightly thicker pieces)
- Parchment paper Ensures easy removal and clean cutting
- 2 Microwave-safe bowls One for chocolate mixture, one for peanut butter mixture
- Rubber spatulas For efficiently removing all sweetened condensed milk from the can and folding mixtures
- Butter knife Creates the beautiful swirl effect between layers
- Measuring cups and spoons For precise ingredient measurements
- Sharp knife For cleanly cutting the fudge into squares
Ingredients
For the Chocolate Layer
- 12 ounces 2 cups semisweet chocolate chips
- 2 tablespoons salted butter
- 1 cup sweetened condensed milk from a 14-ounce can
For the Peanut Butter Layer
- ½ cup 3.5 ounces peanut butter baking chips
- 2 tablespoons salted butter
- Remaining sweetened condensed milk approximately 4 ounces
Instructions
- First, grease an 8×8×2-inch square baking pan with butter or shortening, then line it with parchment paper that hangs over all four sides. The grease helps the paper stick to the pan.
- Second, make the chocolate mixture by combining the semisweet chips, 2 tablespoons butter, and 1 cup sweetened condensed milk in a large microwave-safe bowl. Heat in the microwave for 30 seconds at a time, stirring after each interval, until completely smooth (this takes about 1 minute 30 seconds total).
- Third, make the peanut butter mixture in a separate bowl by combining the peanut butter chips, the remaining 2 tablespoons butter, and all the remaining sweetened condensed milk from the can. Heat in the microwave for 30 seconds at a time, stirring after each interval, until smooth (this takes about 1 minute total).
- Fourth, pour the chocolate mixture into the prepared pan, then pour the peanut butter mixture on top. Use a butter knife to swirl the two mixtures together with 5-6 strokes to create a marbled pattern. Refrigerate until firm, about 2 hours.
- Finally, lift the fudge from the pan using the overhanging parchment paper. Cut into 2-inch squares with a sharp knife to make about 32 pieces. Store in an airtight container.
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