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.
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!