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:
- 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
- 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.