This Chocolate Peanut Butter Swirl Fudge uses sweetened condensed milk to create a super smooth and creamy holiday dessert. With just 6 simple pantry ingredients and 10 minutes of prep, this fudge recipe couldn't be easier!
This recipe was originally published in December of 2020, but was updated on December 7, 2021 with newer content and fresh pictures.
I am so excited to be sharing another fudge recipe with you! Homemade fudge is so simple to make and can easily be made ahead of time. Holiday baking can sometimes be crazy, so a super easy no-bake fudge recipe would be perfect.
The best way to describe the taste of this peanut butter chocolate fudge is that it tastes like a Reese's Peanut Butter Cup! Semi-sweet chocolate is swirled on top to create a gorgeous spiral design and compliments the peanut butter layer. What's not to love?
Looking for even more fudge flavors? Then check out these: pumpkin spice fudge, cranberry white chocolate fudge, and strawberry fudge.
Why You'll Love This Fudge:
- No candy thermometer is needed.
- It requires only 6 ingredients to make.
- It tastes just like a Reese's Peanut Butter Cup.
- The texture is both smooth and creamy.
- The combination of chocolate and peanut butter is tasted in every bite!
I love to make fudge using sweetened condensed milk because it’s a lot easier than other recipes where you need a candy thermometer to get an exact temperature. Also, fudge is naturally no-bake, so you don't even need to turn on your oven.
You'll use one whole bag of peanut butter chips and then 1/3 cup of semi-sweet chocolate for the swirl on top. While peanut butter is the main flavor, having that chocolate really makes this chocolate peanut butter swirl fudge amazing. It's truly one of my favorites!
- Baking Pan: Line an 8×8-inch baking pan with foil and then non-stick spray. I found that using both makes removing the fudge so much easier. (Or, if you have it, just use non-stick foil.)
- Sweetened Condensed Milk: Do not confuse this product with evaporated milk. They are NOT interchangeable. Make sure that you do not use fat-free sweetened condensed milk, either.
- Peanut Butter & Chocolate Chips: I used Reese's baking chips and Nestle's semi-sweet chocolate chips. Feel free to use whichever brands you like best!
- Quick Chilling Method: If you’re in a hurry to serve this fudge, you can place it into the refrigerator to chill for 1 hour and then place it into the freezer for 20-25 minutes. Then you can cut them into squares. For best results, the fudge should chill in the refrigerator for at least 4 hours.
- Cutting Fudge: To get even 1-inch fudge squares use a ruler and a sharp knife. Dip the knife into hot water, dry it off, and then cut it into your fudge. This will create smooth and even cuts.
Let's take a look at some of the ingredients we will need:
- Peanut Butter Chips: I used one 10-ounce bag of Reese's Peanut Butter Chips. This equals about 2 cups, which is perfect for this recipe.
- Sweetened Condensed Milk: Use normal sweetened condensed milk, not fat-free.
- Chocolate Chips: Just 1/3 cup is needed. I used semi-sweet chocolate, but you could also use milk or dark chocolate.
How To Make This Recipe:
- Peanut Butter Chips: Combine the peanut butter chips, 1 cup of sweetened condensed milk, butter, and salt, and cook over medium heat. Stir occasionally until smooth and melted. Remove from the heat, mix in 1/2 tsp of vanilla extract, and spread evenly into the prepared 8x8-inch baking pan.
- Chocolate Swirl: Melt the chocolate chips with the remaining sweetened condensed milk over medium heat. Stir until the chocolate has melted. Then remove from the heat and mix in 1/2 tsp of vanilla extract. Spoon the melted chocolate over the peanut butter and use a butter knife to swirl.
- Chill: Place the fudge into the refrigerator to chill for at least 4 hours before cutting into squares.
Frequently Asked Questions:
It takes at least 4 hours for the fudge to set in the refrigerator. For best results, allow it to chill in the refrigerator overnight.
Yes! Be sure to wrap your fudge in plastic wrap a few times and place it into an airtight container or a Ziploc bag. Keep in the freezer for up to 2 months.
No you cannot, for they are not interchangeable. Sweetened condensed milk contains the sugar that is needed for the fudge to set up, whereas evaporated milk contains no sugar.
If you wanted to add nuts, mix in a 1/2 cup to the peanut butter chips once melted.
Keep any leftover pieces in an airtight container in the refrigerator for up to 3 weeks.
More Christmas Recipes To Try:
Chocolate Peanut Butter Swirl Fudge
- 8x8 inch baking pan
- 2 cups peanut butter chips
- 1 (14oz) can sweetened condensed milk, divided
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract, divided
- 1/3 cup semi-sweet chocolate chips
- Line an 8×8-inch baking pan with foil and spray with non-stick spray. Set aside.
- In a medium-sized saucepan, combine the peanut butter chips, 1 cup of the sweetened condensed milk, butter, and salt, and cook over medium heat. Stir occasionally using a wooden spoon (or silicone spatula) until melted and smooth. Then remove from the heat, mix in 1/2 tsp of vanilla extract, and spread evenly into the prepared pan.
- In a small saucepan, melt the chocolate chips with the remaining sweetened condensed over medium heat. Stir until the chocolate has melted. Then remove from the heat and mix in 1/2 tsp of vanilla extract.
- Spoon the melted chocolate over the peanut butter and use a butter knife (or toothpick) to swirl. Chill in the refrigerator for at least 4 hours before cutting the fudge into squares.
Don't have a comment but a question, can I use candy molds instead of just making flat candy? Thanks
Hi Janet, I have not tried this before! It's sounds like it could work though. Let me know if you end up trying it!