Swirled with peanut butter, this one-bowl fudge is a quick, easy and super delicious treat for the entire family!
This weekend I’m having a few very special guests come for a visit… Deb and her husband John and their son Jack. Jack was here this summer for a week of rest while he backpacked and couch surfed across Europe. This time, I get to see the entire wonderful family (minus big brother David)! I’ve known Deb since my college days at the University of Washington. We were in an art class together that changed my life. I’m blessed to have kept in contact with Deb and her family ever since. The picture below is of Johh, Deb, Me and Jack at the Flossenburg Castle Ruins during their visit!
Typically, I’d bake cupcakes, a big elaborately flavored cake or some super delicious cookies! But, my friends have a son who was recently diagnosed with Celiac disease. If you didn’t already know, Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye damaging the persons small intestine and over time can cause brain damage. A gluten-free diet is essential to battling this disease.
When Jack visited this summer, he ate lots of cereal and all the cupcakes (I made Red Velvet Nutella Cupcakes on his last visit) and junk food I had in the house. Which was totally awesome… but this time, it had to be different. So, I stocked up on some gluten-free mixes and started planning their visit.
The first night I’d make a pumpkin chili and serve a gluten-free corn casserole with it. For dessert, I made this Easy Peanut Butter Swirl Chocolate Fudge. Really, you can’t go wrong with fudge… everyone loves it. And finally for breakfast the morning I’ll make gluten free pancakes filled with fresh berries and topped with homemade whipped cream all accompanied by Italian sausage, eggs and of course… lots of coffee! (PS… They ate every last piece of fudge and I didn’t make breakfast! Deb and John did and it was DELISH!)
Although they won’t be able to enjoy my cupcakes this visit… I’m hoping that they will enjoy the delicious food I’ve so thoughtfully prepared for them.
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- ¼ cup peanut butter chips
- 1 (14 ounce) can Sweetened Condensed Milk, divided
- 2 Tbsp + 1 tsp unsalted butter, softened
- pinch of salt
- 1 tsp + 1 dash vanilla extract
- Line an 8×8 inch metal pan with wax paper.
- In a medium, heavy sauce pan stir together the chocolate chips, 2 Tbsp butter, 1 cup Sweetened Condensed Milk and salt until all the chocolate chips have melted. Stir in 1 tsp vanilla extract. Remove from the heat.
- In a small, heavy sauce pan stir together the peanut butter chips, remaining Sweetened Condensed Milk and 1 tsp butter until all the peanut butter chips have melted. Stir in the dash of vanilla extract.
- Pour the chocolate mixture into the prepared pan. Using an offset spatula, smooth out the top until level. Drop the pan from 1in high 2-3 times on the counter to get all the air bubbles out.
- Dollop the peanut butter mixture evenly across the chocolate. Using a butter knife, swirl the peanut butter into the chocolate.
- Allow to set in the refrigerator for 3 hours.
- Carefully pull the wax paper up and remove the fudge from the pan. Cut into squares.
- Store in an air-tight container in the refrigerator.