Swirled Chocolate Peanut Butter Fudge

Several pieces of swirled chocolate and peanut butter fudge are arranged on a brown surface, showcasing their marbled layers and rich, creamy texture.

5 from 1 rating

Swirled Chocolate Peanut Butter Fudge

Chocolate peanut butter fudge sounds simple until you try to swirl it and realize one layer sets faster than the other. I tested different chip ratios, adjusted the fat balance, and even scaled up the peanut butter layer so it could actually stand up to the chocolate. The key was matching the consistency and timing so both layers melted and set at the same rate. This final version gives you thick swirls, bold peanut butter flavor, and clean slices without fighting the texture.

Prep Time10

Setting Time6

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter fudge

Servings: squares

Author: Beth

Ingredients

Chocolate Fudge

14 oz sweetened condensed milk
2¼ cups (383g) semi-sweet chips
2 Tbsp butter
¼ tsp salt
¼ tsp vanilla extract

Peanut Butter Fudge

14 oz sweetened condensed milk
1 ¾ cup (274g) peanut butter chips
½ cup (135g) creamy peanut butter
¼ tsp salt
1 tsp vanilla extract

Instructions

Line a 9x9 inch pan with parchment paper or aluminum foil, leaving overhang on two sides for easy removal. Set aside.
Prepare each fudge layer. In a large microwave safe bowl, combine the sweetened condensed milk, semi sweet chocolate chips, butter, and salt. In a second large microwave safe bowl, combine the sweetened condensed milk, peanut butter chips, creamy peanut butter, and salt.
14 oz sweetened condensed milk, 2¼ cups (383g) semi-sweet chips, 2 Tbsp butter, ¼ tsp salt, 14 oz sweetened condensed milk, 1 ¾ cup (274g) peanut butter chips, ½ cup (135g) creamy peanut butter, ¼ tsp salt
Take turns microwaving the layers. The goal is for both mixtures to finish melting at the same time so they stay the same consistency. Microwave the chocolate mixture for 1 minute. Remove and stir. It will not be fully melted yet. Microwave the peanut butter mixture for 1 minute. Remove and stir. It will not be fully melted yet.
Return the chocolate bowl to the microwave for 30 to 45 seconds, stir, then microwave the peanut butter bowl for 30 to 45 seconds and stir. Continue in short intervals if needed until both mixtures are smooth and fully melted.
Stir the vanilla extract into each bowl.
¼ tsp vanilla extract, 1 tsp vanilla extract
The key to clean swirls is keeping both mixtures warm and pourable. If one begins to thicken while you are layering, microwave it for 10 to 15 seconds to loosen it.
Spread about one third of the chocolate mixture into the prepared pan. Drop spoonfuls of the peanut butter mixture over the chocolate and gently swirl with a knife. Repeat with more chocolate, more peanut butter, and swirl again. Continue layering and swirling until both mixtures are used.The final swirl may look slightly jagged as the fudge thickens. Use a spatula to gently press and smooth the surface without overmixing.
Let the fudge set at room temperature for 4 to 6 hours, or ideally overnight, until firm. Lift the fudge out of the pan using the parchment overhang. Cut into squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Video

Notes

To Store: Store in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.
To Make Ahead: Prepare it 1 to 2 days in advance and allow it to fully set before wrapping in plastic wrap.
To Freeze: Wrap the fully set fudge tightly in plastic wrap, then place it in a freezer safe container or bag. Freeze for up to 3 months. Thaw at room temperature while still wrapped to prevent condensation on the surface.
To Double: Double all ingredients and spread the fudge into a 9x13 inch pan. Work quickly when swirling so both layers stay warm and workable.

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