Creamy, smooth batches of chocolate and peanut butter fudge are combined to make this chocolate peanut butter swirl fudge. It’s an unforgettable holiday treat.
Similar to the Buckeye Fudge that has been so popular, this is a little simpler and can be made even more easily. I predict that you’re going to love it every bit as much.
Peanut Butter Chocolate Fudge
Do you love making fudge as much as I do? There is nothing that beats a holiday treat that can be made in just minutes.
I recommend stirring together a batch of this pretty swirled peanut butter chocolate fudge for the holidays this year.
Then you can sit back and enjoy it while someone else stays in the kitchen and bakes cookies. (At least that’s MY plan!)
For a few more peanut butter and chocolate fudge recipes, check out this smooth and creamy Chocolate Peanut Butter Fudge is going to be your new favorite treat this holiday season.
I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make, you might laugh.
Fudge Swirl
I like the look and ease of pouring the fudge out on a large baking sheet. (As a bonus, it leaves me plenty of edges to snack on and it’s easier to slice.)
You can also make this fudge in an 8-inch square pan. The fudge will be thicker and more traditionally shaped.
Lining the pan with parchment paper makes it easy to lift out and slice after it is chilled.
PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.
Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!
Yes, you can make this fudge on the stove. Keep the heat low and use a double boiler method. The microwave melting method makes this recipe ultra-quick and easy. However, if you don’t happen to be a fan of the microwave (or don’t have one), you can easily melt the chocolate, milk, and butter in a double boiler on the stovetop. It will just take a few minutes longer.
Yes, you can freeze fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a zip-close freezer bag. Press the air out of the bag and freeze flat.
Yes, nuts can be added to almost any fudge recipe. No other adjustments will need to be made.
No, you can not make this without regular sweetened condensed milk. Nothing else will work. The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.
Chocolate Peanut Butter Fudge
- Line a large baking tray with parchment paper and set aside.
- For the peanut butter layer: Combine the butter, peanut butter, and vanilla in a medium-size glass bowl and microwave for 90 seconds. Stir to combine.
- Add the powdered sugar and stir again until smooth. Pour the peanut butter mixture onto the parchment-lined tray and spread to approximately ½-inch thickness.
- For the chocolate layer: Combine the condensed milk, chocolate chips, butter, and vanilla in a medium-size glass mixing bowl and microwave for 90 seconds. Stir until smooth and creamy.
- Pour the chocolate over the peanut butter layer and spread to the edge of the peanut butter with a spatula or knife.
- As soon as you pour the chocolate layer, use the edge of a knife or end of a spoon to lightly swirl the layers together.
- Place in the refrigerator and chill until firm, at least 4 hours. Slice into bite-size pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
Unlike traditional fudge recipes that boil on the stove and must be stirred constantly, each of these fudge recipes can be made in 10 minutes or less.
This 5 Minute 5 Ingredient Fudge Recipe is the starting point for countless holiday candies. Everyone loves this fudge and you can add in whichever fun ingredients you like best. From pecans to peppermint to bits of dried fruit, you can’t go wrong with this recipe.
White Chocolate Caramel Fudge is one of the most popular fudge recipes on the site. No one can resist the swirls of caramel in rich and creamy white chocolate.
Rocky Road Fudge is everything I love about the classic ice cream, in a handheld candy. Crunchy nuts and soft fluffy marshmallows in every bite make it fun for kids and adults alike.
Chocolate Peanut Butter Swirl Fudge
Ingredients
Peanut Butter Layer
- ½ cup butter
- ½ cup peanut butter
- ½ teaspoon vanilla extract
- 1⅓ cup powdered sugar
Chocolate Layer
- 7 ounces or ½ cup plus 2 tablespoons, sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Instructions
- Line a large baking tray with parchment paper and set aside.
- For the peanut butter layer: Combine the butter, peanut butter, and vanilla in a medium-size glass bowl and microwave for 90 seconds. Stir to combine. Add the powdered sugar and stir again until smooth. Pour the peanut butter mixture onto the parchment lined tray and spread to approximately ½-inch thickness.
- For the chocolate layer: Combine the condensed milk, chocolate chips, butter, and vanilla in a medium-size glass mixing bowl and microwave for 90 seconds. Stir until smooth and creamy. Pour the chocolate over the peanut butter layer and spread to the edge of the peanut butter with a spatula or knife.
- As soon as you pour the chocolate layer, use the edge of a knife or end of a spoon to lightly swirl the layers together. Place in the refrigerator and chill until firm, at least 4 hours. Slice into bite-size pieces. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
Notes
Nutrition
{originally published 11/27/20 – recipe notes and photos updated 12/15/22}
Janet says
I have to laugh! I made the regular recipe today, finished it about 10 minutes ago! The only differences I see are smaller amounts and swirling. Now I’m going to look for something to use the 1/2 can of condensed milk so I don’t just drink it!
Mary Younkin says
That’s it, Janet. It’s just easier for some people than the layered method. Enjoy the fudge!
Louise says
Janet
Try the white chocolate and pretzel fudge with mini marshmallows to use up the other half can of sweetened condensed milk. It is so good!
Wendy Graveline says
OMG!!!!! This is the BEST fudge ever!!!!!!!!! It’s this perfect combo of pb and chocolate that melts in your mouth and makes you feel all happy. I might have to lock it up so I don’t eat it all before I share it. I cut the pieces quite small because it is so rich… and because of this I didn’t feel AS bad for eating like half a dozen pieces. This is my new fave recipe! TY so much!!!! 🙂 Merry Christmas!
*I doubled the recipe and put it in a 13×9 pan. Perfect! Now I don’t have to make pb balls this year! 🙂
Mary Younkin says
I’m thrilled you like the fudge, Wendy.
Deb says
Very easy & so creamy…I seldom ever made fudge, but I will make this again!
I just added some rice crispies to the peanut butter part.
Mary Younkin says
I’m thrilled that you’re enjoying the fudge, Deb. I bet it was delicious with rice crispies too.
Aubrey says
Is the chocolate part suppose to be a little runny?
Mary Younkin says
Yes, in order to swirl it, it should be pourable. It will harden as it sets.
Brenda Carroll says
Would love a creamy easy Pumpkin fudge recipe Please and Thank You!
Lois Davis says
I could not decide if I wanted to make chocolate or peanut butter fudge. when I came across this recipe
I had to try it, my problem solved. This fudge is wonderful. I live in Michigan and buy Mackinaw Island fudge, truth be told I like this recipe butter. don’t tell the fudgies.
Mary Younkin says
Awe! I’m so happy to hear that you love the fudge, Lois!
Mariah says
This fudge is simply amazing! I am blown away by how easy it is to make and how deliciously creamy it is. I no longer feel like a failure when it comes to making chocolate peanut butter fudge. This will be my go to recipe from now on. Thank You so much!
Mary Younkin says
YES! That is the goal, Mariah. Fudge is not as scary as it sounds. I am glad this recipe is a keeper for you.
Jodi Presley says
Does it have to stay refrigerated? It’s kind of sticky.
Mary Younkin says
I do recommend storing this in the refrigerator, Jodi.