Chocolate Peanut Butter Fudge

My neighbor brought over a batch of this fudge last December, wrapped in wax paper and tied with kitchen twine. I ate three pieces before I even asked for the recipe. The way the peanut butter swirls through the chocolate reminded me why some treats don't need to be complicated to feel special.

I made this for a potluck once and watched people go back for seconds before the main course even started. Someone asked if I'd been up all night baking. I just smiled and said it took less time than waiting for the oven to preheat.

Ingredients

• Semi-sweet chocolate chips: They melt into a silky base without seizing up, and the slight bitterness balances the sweetness perfectly.
• Sweetened condensed milk: This is what makes the fudge creamy and firm without crystallizing, a lesson I learned after trying regular milk once and ending up with soup.
• Unsalted butter: A small amount adds richness and helps the chocolate melt smoothly, plus you control the salt level yourself.
• Vanilla extract: Just a teaspoon deepens the chocolate flavor in a way that feels almost mysterious.
• Creamy peanut butter: It swirls beautifully and melts on your tongue, though chunky works if you want a little crunch.
• Powdered sugar: It sweetens the peanut butter layer and gives it structure so the swirl holds its shape.

Instructions

Prep the pan:

Line your 8x8-inch pan with parchment paper and let the edges hang over the sides. This little trick means you can lift the whole slab out later without scraping or wrestling with a knife.

Melt the chocolate base:

Combine the chocolate chips, condensed milk, and 2 tablespoons of butter in a saucepan over low heat, stirring constantly until everything melts into one glossy mixture. Pull it off the heat and stir in the vanilla extract.

Make the peanut butter swirl:

In a separate bowl, mix the peanut butter, melted butter, and powdered sugar until smooth and spreadable. It should look like frosting but taste like peanut butter heaven.

Layer and swirl:

Pour the chocolate mixture into the prepared pan and spread it evenly. Drop spoonfuls of the peanut butter mixture on top, then use a knife or skewer to swirl it gently through the chocolate in whatever pattern makes you happy.

Chill until set:

Tap the pan on the counter a few times to release air bubbles, then refrigerate for at least 2 hours. Once it's firm, lift it out using the parchment and cut it into 36 squares.

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The first time I served this at a family gathering, my aunt asked if I'd finally learned to bake. I told her it wasn't baking, just melting and swirling, and she laughed and took another piece anyway.

Storage and Make-Ahead Tips

This fudge keeps in an airtight container in the fridge for up to a week, though it rarely lasts that long in my house. You can also freeze it for up to three months and just thaw it in the fridge overnight when you need a quick dessert.

Variations to Try

Swap the creamy peanut butter for chunky if you like a little texture, or sprinkle chopped roasted peanuts on top before chilling. For a vegan version, use dairy-free chocolate chips, vegan butter, and sweetened condensed coconut milk.

Serving Suggestions

I like serving this fudge straight from the fridge when the chocolate is firm and snaps cleanly, but some people prefer it at room temperature when it's a little softer. Either way, it disappears fast.

• Cut smaller pieces if you're serving it alongside other desserts.
• Wrap individual squares in wax paper for easy gifting or lunchbox treats.
• Pair it with strong coffee or cold milk to balance the sweetness.

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This fudge taught me that the best recipes are the ones you can make without thinking too hard, the kind that leave you time to enjoy the people you're feeding. I hope it does the same for you.

Recipes Q&A

→ What type of chocolate is best for this dessert?

Semi-sweet chocolate chips melt smoothly, creating the perfect base with balanced sweetness and rich flavor.

→ How can I achieve the marbled swirl effect?

Drop spoonfuls of the peanut butter mix over the chocolate and gently swirl with a knife or skewer for an elegant pattern.

→ Can I make this treat vegan?

Yes, substitute dairy-free chocolate chips, vegan butter, and sweetened condensed coconut milk to keep it plant-based.

→ How long should I chill before cutting?

Refrigerate for at least two hours or until fully set to ensure clean slices and optimal texture.

→ Is there a way to add texture to this dessert?

Add crunchy peanut butter or sprinkle chopped roasted peanuts on top before chilling for added bite and flavor.

→ What tools are essential for preparing this dessert?

A medium saucepan for melting, mixing bowls, an 8x8-inch baking pan, parchment paper, spatula, and a knife or skewer for swirling are needed.