Recipes
Recipe Tools
View All Recipe Tools Recipe Adapter Recipe Scaler Pan Size Converter Cooking Converter Oven to Air Fryer Converter Recipe Cost Calculator Ingredient Substitution Finder Shopping List Generator
How It Works
Peanut butter chocolate fudge squares with chocolate and peanut butter swirls.
Desserts Vegetarian Year-Round American Gluten-Free

Peanut Butter Chocolate Fudge Recipe

Rich chocolate fudge with creamy peanut butter swirled through the middle and top, chilled until firm and cut into neat squares.

Prep 15 min
Cook 5 min
Total 2 hr 20 min
Servings 25 pieces
Difficulty Easy
Jump to Recipe Adapt This Recipe
Pan8 by 8 inches (in) square Air fryerConversion not recommended

Contains: Milk · Peanuts

Chocolate chips and peanut butter formulations vary. Check labels if you need to avoid soy or other allergens beyond the milk and peanuts already present.

WHY IT WORKS

Why This Recipe Works

01

Smooth Chocolate Base

Sweetened condensed milk helps the melted chocolate set into a creamy, sliceable fudge without needing a sugar thermometer.

02

Peanut Butter Swirl

A lightly sweetened peanut butter mixture stays distinct enough to create visible ribbons through the chocolate instead of disappearing into the base.

03

Easy to Make Ahead

The fudge needs time to chill, but the active preparation is short and the finished squares keep well in the refrigerator.

WHAT YOU’LL NEED

Equipment

8-inch square baking pan
Medium saucepan
Microwave-safe bowl
Silicone spatula
Butter knife or skewer

THE RECIPE

Ingredients & Method

Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.

Measurements
Servings

My Notes
Saved locally as you type.

Ingredients

Tick ingredients as you use them.

Use the ingredient tools when you want to convert a quantity or compare a substitution.

Measurements
  • Chocolate Fudge
  • Tools
  • Tools
  • Tools
  • Peanut Butter Swirl
  • Tools
  • Tools

Method

Tap a step number as you finish it.

Timed steps show a timer button beneath the instruction.

  1. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the finished fudge.
  2. Put the semisweet chocolate chips, sweetened condensed milk and 2 tablespoons (tbsp) unsalted butter in a medium saucepan. Heat over low heat for about 4 to 5 minutes, stirring frequently, until the chocolate is almost completely melted. Remove from the heat and stir until smooth, then mix in the vanilla and salt.
  3. Put the peanut butter and 1 tablespoon (tbsp) unsalted butter in a microwave-safe bowl. Microwave for 20 to 30 seconds, just until warm and easy to stir. Add the confectioners' sugar and stir until smooth and thick but still spoonable.
  4. Spread about half of the chocolate mixture in the prepared pan. Drop small spoonfuls of about half of the peanut butter mixture over the chocolate and drag a butter knife or skewer through it once or twice to make loose swirls. Add the remaining chocolate mixture, then spoon over the remaining peanut butter mixture and swirl the top lightly.
  5. Refrigerate the fudge for about 2 hours, or until firm through the center.
  6. Lift the fudge from the pan using the parchment. Let it stand for about 5 minutes if very firm, then cut into 25 squares with a sharp knife, wiping the blade between cuts as needed.

COOKING GUIDANCE

Practical Cooking Notes

Make Ahead

Make the fudge up to 5 days ahead and keep it covered in the refrigerator. For the neatest presentation, you can chill it as a whole slab and cut it shortly before serving.

Recipe tools

Adapt This Recipe

Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.

Adapt the whole recipe → Scale the ingredient list and optionally change recognized measurements. Change the servings → Scale ingredient quantities without changing the measurement system. Convert a measurement → Choose a measurement from this recipe and convert it. Use a different pan → Load the original pan and compare it with the pan you want to use. Use an air fryer → Load the oven temperature and cooking time as an air-fryer starting point. Replace an ingredient → Choose an ingredient from this recipe and compare practical substitutes. Calculate the cost → Load the recipe ingredients, then enter the package prices you pay. Build a shopping list → Add the recipe ingredients to a list you can adjust and tick off.

Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Already Vegetarian ✓ Already Gluten-Free ✓
Make It Vegan

Change the following ingredients:

Replace3 US cups semisweet chocolate chips

With3 US cups vegan semisweet chocolate chips

Replace1 (14-ounce) can sweetened condensed milk

With14 ounces vegan sweetened condensed milk

Replace2 tablespoons (tbsp) unsalted butter

With2 tablespoons (tbsp) vegan block butter

Replace1 tablespoon (tbsp) unsalted butter, for the peanut butter swirl

With1 tablespoon (tbsp) vegan block butter, for the peanut butter swirl

Use vegan versions of the chocolate, condensed milk and butter. A coconut-based condensed milk may add a mild coconut note, but the finished dessert remains a chocolate and peanut butter fudge.

Make It Dairy-Free

Change the following ingredients:

Replace3 US cups semisweet chocolate chips

With3 US cups dairy-free semisweet chocolate chips

Replace1 (14-ounce) can sweetened condensed milk

With14 ounces dairy-free sweetened condensed milk

Replace2 tablespoons (tbsp) unsalted butter

With2 tablespoons (tbsp) block-style dairy-free butter

Replace1 tablespoon (tbsp) unsalted butter, for the peanut butter swirl

With1 tablespoon (tbsp) block-style dairy-free butter, for the peanut butter swirl

Choose dairy-free chocolate, dairy-free sweetened condensed milk and a block-style dairy-free butter. The set may vary slightly between condensed-milk brands, so chill until fully firm before cutting.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Use regular creamy peanut butter for the most predictable texture. Natural peanut butter that separates into oil and solids can make the swirl softer or greasier. Semisweet chocolate gives the fudge a balanced chocolate flavor without making it excessively sweet.

Useful Substitutions

Milk chocolate chips can replace some or all of the semisweet chocolate chips for a sweeter, milder fudge. Smooth or crunchy peanut butter both work, although crunchy peanut butter gives the swirl a less uniform texture.

INGREDIENT QUALITY

Quality Note

For the cleanest marbling and firmest set, use regular stabilized creamy peanut butter rather than a natural peanut butter that separates into oil and solids.

SPEND LESS

Cost-Saving Tip

Store-brand semisweet chocolate chips and creamy peanut butter work well here, so compare package prices by weight rather than paying extra for a premium brand solely for this recipe.

COOKING TIPS

Tips

Use Low Heat

Melt the chocolate mixture over low heat and stir frequently. High heat can make chocolate thicken, scorch or turn grainy.

Choose Stabilized Peanut Butter

Regular creamy peanut butter holds its texture more reliably than a natural peanut butter that needs stirring before use.

Swirl Lightly

Drag the knife through the two mixtures only a few times. Too much swirling blends the peanut butter into the chocolate instead of leaving a clear marbled pattern.

Cut Clean Squares

Use a sharp knife and wipe the blade between cuts. Let very cold fudge stand for a few minutes first if it feels too firm to slice cleanly.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Keep the fudge in an airtight container in the refrigerator for up to 1 week. Separate layers with baking parchment if you stack the pieces.

Freezing

Freeze well-wrapped pieces in an airtight container for up to 2 months. Thaw them in the refrigerator before serving so condensation forms on the container rather than directly on the fudge.

ESTIMATED PER SERVING

Nutrition

1 of 25 pieces

230 kcal Calories
12 g Fat 15% DV
7 g Saturated fat 35% DV
26 g Carbohydrate 9% DV
2 g Fiber 7% DV
24 g Sugars
4 g Protein
55 mg Sodium 2% DV
8 mg Cholesterol 3% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Peanut Butter Chocolate Fudge FAQs

Does peanut butter chocolate fudge need to be refrigerated?

Refrigeration keeps this condensed-milk fudge firm and gives the cleanest texture for slicing and storing. It can sit out briefly for serving, but return leftovers to the refrigerator.

Can I use natural peanut butter?

It is possible, but regular creamy peanut butter is more reliable. Natural peanut butter can separate and may make the swirl softer or oilier, especially after the fudge warms.

Why did my chocolate fudge turn grainy?

Chocolate can become grainy if it is overheated or exposed to water. Melt the mixture over low heat, keep the pan and utensils dry and stop heating as soon as the chocolate is smooth.

Can I make the fudge without a microwave?

Yes. Warm the peanut butter and butter gently in a small saucepan over low heat, then remove it from the heat and stir in the confectioners' sugar.

How long should the fudge chill before cutting?

Allow about 2 hours in the refrigerator, or until the center feels firm. A thicker layer or a warmer refrigerator may need a little longer.

MORE TO COOK

Related Recipes

Browse all recipes →

Looking for Something Else to Cook?

Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.

Browse Recipes
Recipe Tools