Chocolate Peanut Butter Fudge Swirl

5 from 12 votes

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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.

Whole brick of Chocolate Peanut Butter Fudge with cut up pieces next to a plate of Chocolate Peanut Butter Fudge pieces.
Featured with this recipe
  1. Ingredients for this Chocolate Peanut Butter Fudge Recipe
  2. No Substitutions Please
  3. More Tips for this Fudge Recipe
  4. Frequently Asked Questions About Chocolate Peanut Butter Fudge
  5. More Flavors of Fudge
  6. Chocolate Peanut Butter Fudge Swirl Recipe

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. And much like that classic fudge recipe, this one can be made in less than 20 minutes. It’s a simple, foolproof recipe that has a smooth, creamy texture, and a huge peanut butter and chocolate flavor that just melts in your mouth. This peanut butter chocolate fudge makes wonderful Christmas gifts or just a sweet treat for any occasion.

Ingredients for this Chocolate Peanut Butter Fudge Recipe

This treat is really easy to make and even more fun to eat! Here’s all you need:

  • 8 ounces of milk chocolate – I use two Hershey bars, broken into pieces.
  • Semi-sweet chocolate chips – one bag, or 12 ounces.
  • 8 ounces white chocolate – try to find a plain candy bar, not white almond bark or baking chips. 
  • Peanut butter chips – one package, or 12 ounces. I like the Reese’s brand.
  • One stick of butter – divided
  • Marshmallow fluff – one 7-8 ounce jar, divided
  • Sugar – regular, granulated sugar. No substitutions
  • Evaporated milk – NOT sweetened condensed milk

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.)

Reese's Peanut Butter Chips, butter, sugar, chocolate chips, Hershey's Bars, evaporated milk, and marshmallow creme for Fudge.

More Tips for this Fudge Recipe

  • Stir and Scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a heavy rubber scraper spatula to help you accomplish this. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Make sure your fudge is completely smooth before pouring it in. You also want to stir until the sheen is gone. It will become thick and harder to stir, which is a good thing!
  • Use parchment paper – For easy removal of the fudge from the pan, butter the baking dish, lay the parchment paper in, and then butter the wax paper. Avoid using aluminum foil. It rips easily and can stick to the fudge.
  • Keep it cool – For this fudge recipe you will want to keep it in the refrigerator in an airtight container so it keeps its form. Keeping it at room temperature will make the fudge too soft and the texture won’t be right.
  • Pour it in quickly then leave it alone – Pour the chocolate mixture into your prepared pan. Quickly smooth it into an even layer while it’s still hot. It will begin to set fast and it won’t look as smooth if you keep running your spatula over it. Also try not to bump your pan after it gets set. It will cause ripples in the fudge (I learned this the hard way). Try to quickly set it somewhere it won’t get bumped or moved until it has cooled enough to put in the fridge.
  • Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
  • Slice before serving – Again, be patient. For fresh, creamy fudge, cut it just before you serve it. Fudge tends to dry out over time. Cut it into 1-inch squares just before you eat it. If you must cut it earlier, be sure to keep the cut pieces in an airtight container or covered with plastic wrap.
Hand holding a piece of Hand holding piece of Chocolate Peanut Butter Fudge.

Frequently Asked Questions About Chocolate Peanut Butter Fudge

Is fudge better with condensed milk or evaporated milk?

It depends on the recipe of fudge you are using. The important thing to remember is that condensed milk and evaporated milk can’t be substituted for each other. Condensed milk, also known as sweetened condensed milk, contains a substantial amount of sugar. Evaporated milk is unsweetened. Follow the recipe and use the exact canned milk ingredient required.

Can I use Marshmallows instead of marshmallow fluff?

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.

This has a lot of sugar… is there a way to cut back?

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).

Do I need a candy thermometer for this recipe?

No, you don’t. If you follow the directions, a candy thermometer isn’t necessary. Please use a timer!

Read More:33+Easy Dessert Ideas

Glass dish with a Chocolate Peanut Butter Fudge swirl. Butter knife on the side.

More Flavors of Fudge

Can’t get enough of this sweet stuff? Check out these delectable fudge flavors:

Cut up cubes of Chocolate Peanut Butter Fudge.

Chocolate Peanut Butter Fudge Swirl

5 from 12 votes
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.
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 30




  • Prepare a greased 9×13 glass baking dish, set aside. In a large mixing bowl, put in the milk chocolate bar pieces, semi-sweet chocolate chips, 4 tablespoons butter, and half of the marshmallow fluff. No need to mix. Set aside.
    Bowl of Chocolate chips, Hershey bars, marshmallow creme and butter for Fudge.
  • In a separate large mixing bowl, put in the peanut butter chips, 4 tablespoons butter and remaining marshmallow fluff. No need to mix, set aside.
    Bowl of Peanut Butter chips, marshmallow creme and butter for Fudge.
  • In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
    Pot of sugar and evaporated milk mixture for Chocolate Peanut Butter Fudge.
  • Quickly 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.
    Bowl of Chocolate Fudge mixing with a wooden spoon for Chocolate Peanut Butter Fudge.
  • The boiling mixture will melt the butter and chocolate. Stir each bowl until all chocolate and butter is melted and the texture is smooth.
    Bowl of Peanut Butter Fudge and bowl of Chocolate Fudge.
  • Scoop spoon fulls of each fudge (alternating about ¼ of each type) into the prepared baking dish.
    Glass baking dish with dollops of Chocolate and Peanut Butter Fudge.
  • 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).
    Glass dish with a Chocolate Peanut Butter Fudge swirl. Butter knife on the side.
  • Keep refrigerated until ready to serve. Store cut up pieces of fudge in an airtight container in the refrigerator.
    Pieces of Chocolate Peanut Butter Fudge.


*We have updated this recipe due to many comments about the difficulty in finding white chocolate bars. The original recipe asked for an eight ounce white chocolate bar and we have substituted that for an additional package of Reese’s Peanut Butter chips. You can still use the white chocolate bar if you can find them. The double peanut butter chips give this fudge a richer peanut butter flavor. 

Recipe tips

  • To remove the block of fudge from the pan before cutting, line the pan with parchment paper or wax paper.
  • Store fudge in the fridge for up to three weeks.

Nutrition Information

Calories: 192kcalCarbohydrates: 39gProtein: 0.3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 38mgPotassium: 11mgFiber: 0.1gSugar: 38gVitamin A: 107IUVitamin C: 0.1mgCalcium: 10mgIron: 0.1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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  1. Your list of ingredients call for Marshmallow fluff but the picture has a jar of marshmallow CRÈME and I know there’s a difference between the two when it comes to texture of the final product. Is it fluff or crème? I have both and just want to know which one to use. Thank you!

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