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.
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. It is a variation of our See’s Fudge Recipe, HERE.
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 & 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!
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.)
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.
- 8 oz. milk chocolate bar 8oz. Hershey Bar, broken into pieces
- 1 pkg. semi-sweet chocolate chips
- 8 oz. plain white chocolate 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 whip (marshmallow fluff), 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.
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. We 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)?
More from Favorite Family Recipes:
What kind of white candy bar and where do you find them?
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!
DOVE , find them Walmart, Kroger any supermarket…candy bar aisle.
Love peanut butter fudge but with chocolate ,hard to leave to cool without a sample bite ~ Thanks for sharing
The hardest part is the wait! haha excited for you to try it!
Thanks for the yummy recipe.What can i use instead of marshmallow fluff ? Can i melt marshmallows?
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!
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.
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.
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!
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…?
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…)
what size bag of chips 8ozor 12oz ?
12 oz
Going to try this love peanut butter
I want to gift this. Will this keep at room temp? Or does it have to be constantly cold?
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
Do you really need 8 ounce Hershey bars? I found 1.55 oz bars??
Yep. If you do the smaller bars you will want to buy enough to equal 8 oz.
what happens if I use white choc baking chips?
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 🙁
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…
The proportions on this should be correct. They are the exact measurements I used in the recipe.
Looks yummy! Just pinned it.
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!
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?
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!
Wow! This looks so delicious!
I like it so much
Used the white chocolate morsels and I was so disappointed in the outcome… recipe isn’t cheap to do so in crushed!!! 🙁
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!
Would it be OK to use marshmallow creme?
I think it is the same thing… ?
How long will the fudge keep? Want to hand out at the holidays and am wondering how far in advance this can be made.
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).
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?
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!
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.
Have you tried putting it in the fridge? It definitely should have hardened up.
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
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!
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 :)!
Thank you for taking the time to comment! So glad you enjoyed this recipe. I LOVE it with the peanut butter swirl 🙂