This Chocolate Peanut Butter Fudge Swirl is so easy to make and incredibly creamy and delicious! Tastes like a Reese’s Peanut Butter Cup in fudge form.
Chocolate Peanut Butter Fudge Swirl
This Chocolate Peanut Butter Fudge swirl is quite possibly heaven on earth. Think Reese’s Peanut Butter Cup in fudge form. At first glance, I know this looks like a complicated recipe but it is actually SUPER easy. This is a variation of our See’s Fudge Recipe, HERE.
Meant To Be
This chocolate peanut butter fudge can be made in less than 20 minutes! It is a simple, foolproof recipe that is smooth, creamy and perfect all-around. Being a big peanut butter and chocolate lover I have to say I actually like this recipe slightly more than just the plain chocolate recipe. But that is just me. In my opinion, chocolate and peanut butter were just meant to be together.
This is the perfect Fall or Holiday recipe that is guaranteed to “wow” your guests. People will think you spent way more time on it than you actually did– plus it is so pretty! You can’t go wrong making this and taking it to the neighbors over the holidays. You will definitely be the favorite on the block!
No Substitutions Please
With this recipe, you really don’t want to substitute anything. Trust me, this is perfect the way it is. Please don’t substitute white chocolate chips for the white chocolate candy bars. It DOES make a difference! Some have tried substituting marshmallows for the marshmallow fluff and have been disappointed. If you want it to turn out right, it is worth following the recipe exactly (I know, I am not one to follow recipe instructions EXACTLY, but I do with this recipe. Always.)
More Flavors of Fudge
Can’t get enough of this sweet stuff? Check out these delectable fudge flavors:
- If you prefer mint over peanut butter in your fudge, see our Mint Chocolate Fudge Swirl Recipe.
- Or try the Marshmallow Rocky Road Fudge for a textured treat.
- Creamy Chocolate Coconut Fudge is rich and creamy with a hint of coconut
- Then there’s the German Chocolate Fudge for even more variety.
Frequently Asked Questions:
- Q. Can I use Marshmallows instead of marshmallow fluff?
A. In a word… no. We have had readers try it and they say it doesn’t turn out right. I haven’t tried it before (if it ain’t broke…) but I can tell you it won’t be the same. We have had some say that they have melted marshmallows down or used a recipe to actually make marshmallow fluff but again, we haven’t tried this so we can’t tell you for sure that it will work. We like to keep things simple and always stick to this original recipe. - Q. This has a lot of sugar… is there a way to cut back?
A. We don’t recommend using less sugar or using sugar substitutes for this recipe. It just won’t set up the way it is supposed to. If you are trying to cut back on sugar I suggest maybe just cutting yourself a smaller piece (if you have that kind of self control).
How to make Chocolate Peanut Butter Fudge:
Ingredients
- 8 oz. milk chocolate bar such as Hershey Bar, broken into pieces
- 1 pkg. semi-sweet chocolate chips
- 8 oz. white chocolate bar plain, try to find actual candy bars... not white almond bark or baking chips
- 1 pkg. peanut butter chips the one I found was Reese's brand
- 1/2 c. butter divided (1 stick)
- 1 7-8 oz jar marshmallow fluff (marshmallow whip), divided
- 4 1/4 c. sugar
- 1 12oz. can evaporated milk
Instructions
- In a large mixing bowl, combine milk chocolate bar pieces, semi-sweet chocolate chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, peanut butter chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.
- In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Cover tightly and refrigerate until hardened (several hours or overnight).
- Keep refrigerated until ready to serve.
Judy says
What kind of white candy bar and where do you find them?
Erica says
I found a plain white chocolate at the grocery store with the regular candy bars. I don’t remember what brand it was. Next time I go to the store I will double-check and include it here on the recipe. Any brand of white chocolate will work though!
Caroline Mueller says
DOVE , find them Walmart, Kroger any supermarket…candy bar aisle.
Rosemary Meyer says
Love peanut butter fudge but with chocolate ,hard to leave to cool without a sample bite ~ Thanks for sharing
Erica says
The hardest part is the wait! haha excited for you to try it!
Kerry says
Thanks for the yummy recipe.What can i use instead of marshmallow fluff ? Can i melt marshmallows?
Erica says
You can sure try it– haven’t done it with actual marshmallows before so if you try it, let us know how it turns out!
[email protected] says
I guess I am old fashioned, any ‘fudge’ recipe that calls for chocolate chips, marshmallow fluff, and a Hershey bar, is not real FUDGE. I make my fudge using the recipe on the can of Hershey cocoa. You use milk, butter, cocoa, sugar, vanilla and a pinch of salt, peanut butter and lots of love and patience. That is how real ‘fudge’ is made.
Christine says
This is a different type of fudge than old fashioned but its still fudge. I think its better, creamier, and not as sweet. Its the type I use and I sell it in my local area.
Vicky says
I have made both “true” old fashioned as you describe and the kind with chocolate chips and marshmallow fluff and I absolutely prefer the marshmallow fluff fudge. My family and everyone I’ve made it for loves it. I love the texture and taste much better and I consider both to be “real” fudge. I’m excited to try this recipe!
linda says
I’m in the uk…..i so want yo try this recipe but don’t know what peanut butter chips are. can anyone enlighten me…?
Erica says
They look like chocolate chips.. but they are made out of peanut butter. You can find them by the chocolate chips in your grocery store (hopefully you will have them in the U.K…)
Marcia says
Can I use brown sugar instead of white
Favorite Family Recipes says
We haven’t used brown sugar for this recipe before… I really don’t think it would turn out quite the same but you could try! If you do it, come back and let us know how it turns out!
carolyn gregory says
what size bag of chips 8ozor 12oz ?
Erica says
12 oz
Catrina Harrison says
Going to try this love peanut butter
grace says
I want to gift this. Will this keep at room temp? Or does it have to be constantly cold?
Erica says
You will be ok gifting it at room temp– it’s just that sometimes if you leave it in a warm room for too long they can get soft– my husband took them to his work a couple weeks ago and left them on a table for his co-workers all day and they were totally fine
Erin says
Do you really need 8 ounce Hershey bars? I found 1.55 oz bars??
Erica says
Yep. If you do the smaller bars you will want to buy enough to equal 8 oz.
kasey says
what happens if I use white choc baking chips?
Erica says
If you use white chocolate morsels the consistency won’t turn out right… there have been several complaints from people who have tried and it ruined their batch 🙁
Jerien says
I followed this recipe and found the proportions of chocolate/white chocolate/ peanut butter chips to be wrong. You need half the total amount you’ve called for here. 4oz of milk choc chips etc…
Erica says
The proportions on this should be correct. They are the exact measurements I used in the recipe.
Linda says
What size bag of semi sweet chips did you use? And what size peanut butter chips?
Favorite Family Recipes says
Just your typical 12 oz bag.. for both. Hope this helps!
Fay vanhorn says
Darn it. Our bags are all eight ounce
Ashley says
Looks yummy! Just pinned it.
Carolyn Davis says
I made this for the first time today. I was so excited because it looked so good. But mine did not set up (get hard). And I had way more peanut butter/white chocolate mixture than just the chocolate. What did I do wrong? I followed the instructions with the exception of I could not find a white choc candy bar so I used white choc chips. But I saw a question where someone asked about that and the reply said the chips should be fine only maybe not as creamy. I hate that it did’t turn out since it calls for so many ingredients. But I will try it again some day. Can anyone offer information as to my problems iwht it?
Thanks!
Erica says
It sounds like the white chocolate candy bar missing was the issue. The candy bars definitely set up best and have less of a grainy texture. It could have been that the chocolate fudge didn’t match the consistency of the PB fudge and for some reason it wouldn’t set up. Did you try refrigerating?
Jill Schwieger says
Carolyn….I sure hope you didn’t throw away your “fudge” mixture! Can you just imagine how amazing it would be as a topping for ice cream….or cake….or pudding….or a graham cracker crust type of pie?!! YUM! Such a delicious mistake! HA!
Eden Passante says
Wow! This looks so delicious!
Stephanie Schenk says
I like it so much
Shawn Taylor says
Used the white chocolate morsels and I was so disappointed in the outcome… recipe isn’t cheap to do so in crushed!!! 🙁
Erica says
I’m so sorry it didn’t turn out– you definitely want to use white chocolate candy bars– it is expensive but it makes it oh so good!
Connie says
Would it be OK to use marshmallow creme?
Erica says
I think it is the same thing… ?
Ann says
How long will the fudge keep? Want to hand out at the holidays and am wondering how far in advance this can be made.
Erica says
I would say it stays really well for about 5-7 days… maybe longer if you keep it really air-tight and in the fridge. It has a tendency to dry out if left uncovered for too long. It’s not that it will go rancid or anything– it will just get dry (and dry fudge is not my favorite).
julie says
An 8 oz Hershey bars? Bakers chocolate bars, whether white or milk chocolate are 4 oz, so you are saying to use 2 whole bars OF EACH?
Echo says
Yes, you need 8 ounces of milk chocolate (Hersheys Bar) and 8 oz of white chocolate (Bakers white chocolate will work great). Thanks for asking!
Jami says
I followed this recipe to a T. I don’t know what happened but it is soft and hard to cut because it is sticking to the knife. I am so upset and disappointed. It was way to expensive to just throw away. Ughhh. Does anyone know what happened. It does have a really good taste tho it’s just not the “fudge” I had in mind and definitely won’t be able to give as the gifts I was planning to.
Erica says
Have you tried putting it in the fridge? It definitely should have hardened up.
Eileen says
Hello,
I’m sorry but you don’t include the weight of the chocolate chips or peanut butter chips….that would be great!
Thanks!
Eileen
Echo says
Hi Eileen, a package of semi-sweet chocolate chips is 12 ounces (or 1 1/2 cups), and a package of peanut butter chips is 10 ounces (about 1 1/3 cups). Thanks for asking!
Claudia says
Loved this recipe!! My first time making fudge and I followed your directions step by step and it came out delicious! It was a huge hit with everyone!! Thank you :)!
Erica says
Thank you for taking the time to comment! So glad you enjoyed this recipe. I LOVE it with the peanut butter swirl 🙂
jo says
I am wondering if this could be frozen?
Favorite Family Recipes says
We would not recommend freezing. Hope this helps!
Shirley C says
I don’t have a glass baking dish. Can I use a metal or coated baking pan?
Favorite Family Recipes says
Yes, that should be fine, just make sure that you line with wax paper to avoid sticking 🙂 Hope this helps!
Sue Hendricks says
Just to be sure I understand, are you layering the two different chocolate mixtures alternately 3 times each, all in the same pan? Thank you. This sounds wonderful for my church’s Christmas bazaar, and I don’t want to mess up!
Favorite Family Recipes says
That is correct. You can also pour the chocolate one it and then do globs of the peanut butter and THEN swirl. Either way works 🙂
Gail says
Does that say 17 jars of marshmallow fluff?
Favorite Family Recipes says
No, sorry, it is 1 jar that is 7-8 oz. That is the typical jar size of the fluff. Hope this helps!
Pam says
How many 1″ squares will this recipe yield? 🙂
Favorite Family Recipes says
It should yeild appx. 115 1″ squares when measured exactly. Probably closer to 100. It should make 13 rows of 9 squares but I usually cut them a little bigger.
Gem says
Can I use cream peanut butter instead of the peanut butter chips?
Favorite Family Recipes says
You can try it but the consistency may not match with the chocolate fudge. If you try it let us know how it turns out!
Colin Bradford hough says
If I use chocolate chips, the “batter” for the fudge is lumpy. Does that mean that I should try to melt the chocolate chips before I add the evaporated milk?
Favorite Family Recipes says
They should melt once you pour the hot milk in. You can try melting the chocolate chips over a double boiler first, but it isn’t necessary. Are you using marshmallows or marshmallow cream (fluff)?
Alyssa says
I’ve got a couple of questions, as I want this recipe to work for me. I have to say upfront that I am a former professional chef but pathologically incapable of following any recipe as is. The idea of adding such a highly processed ingredient such as marshmallow fluff is anathema to me. What if I were to substitute a Swiss or Italian meringue instead? I realize that you may not be familiar with either of these techniques, but would appreciate any feedback you have. Could you at least give me a ballpark estimate of how much meringue I would need to fluff up the recipe?
Favorite Family Recipes says
Since meringue isn’t as thick as marshmallow whip, I would try a 1:1.5 ratio maybe.. but even then, I don’t know if it will set as well as the whip because the consistencies are different. I feel like the meringue would be absorbed too much. You can always experiment! Sorry I’m not much help on this! I know there are recipes online for homemade marshmallow whip, that may be a better way to go?
Gila says
Looks yummy !!! How many oz r the chocolate and peanutbutter chips ??? Thanks
Favorite Family Recipes says
The peanut butter chips and chocolate chips range from 10-12 oz. per package– either size is fine. Hope this helps!
Bev says
I’m in the UK. What is 1 stick of butter in grams and what us a pkg please; if it means package what is the weight?
Thanks
Favorite Family Recipes says
1 stick = 1/2 cup. for the packages in this recipe, they are 10-12 oz. per package. Hope this helps!
Maryann says
Can I use merckens milk chocolate wafers instead of Hershey’s candy bars?
Favorite Family Recipes says
We haven’t tried that variation, so I can’t speak to how it would affect the taste or texture.
Jamie says
I’ve made this recipe twice and I’m not sure what is going wrong. I followed the directions as described and both the white fudge and chocolate fudge ended up being very thick after mixing with the evaporated milk mixture. It was so thick that it was difficult to blend the two fudges together. Any suggestions?
Favorite Family Recipes says
It should be fairly thick- you should be able to swirl it right when you put it in the pan. If you wait too long before swirling it will be difficult to swirl. Has it already set up? Did it end up working out in the end?
Linda Moore says
The recipe called for 112oz evaporated milk. That does not sound right. Wouldn’t it be more 2 12 oz?
Favorite Family Recipes says
It is (1) 12 oz can!