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.
Enjoy!
Easy Peanut Butter Swirl Chocolate Fudge
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/4 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
Instructions
- Line an 8x8 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.
Michelle says
October 26, 2013 at 6:38 pmIts super easy to bake gluten free as I have found out! I use 1 2 3 gluten free all purpose flour and it doesn’t have that grainy texture most gluten free flour do. In fact when baking with it you cannot tell you are eating gluten free. It already has xanthum gum in it so no need to add a binder. When subbing for regular ap flour use 7/8 a cup for every one cup of ap flour. Biggest thing baking gluten free is adding any moisture back in that was taken out. With this flour there are no worries! I hope this helps next time they visit! I love all your recipes! You are truly talented and I appreciate you and all you do to share your recipes with us!
Betsy Eves says
October 27, 2013 at 3:47 pmThanks for the info about 123 gluten free flour, Michelle!! 🙂
cookingactress says
October 26, 2013 at 10:02 pmbest. fudge. everrrrr
lizwaterson says
October 27, 2013 at 2:54 amI love having visitors! This fudge looks incredible!! MMMMMM
Helen says
October 27, 2013 at 3:41 pmThis fudge looked so yummy, had to try immediately, even without plans for visitors!
It is as easy and delicious as blogged.
Thank you so much, betsy for another fab recipe!
Betsy Eves says
October 27, 2013 at 3:45 pmI’m pretty certain that I’ll be making another batch of this VERY SOON! Glad you enjoyed it!! xoxo
crazyforcrust says
October 28, 2013 at 3:23 amI’m SO DROOLING for this!
Michelle says
November 18, 2013 at 2:40 pmHello Betsy,
Thank you so much for posting your fudge recipe-I discovered it via Pinterest. I made fudge for the first time in my life following your recipe and it came out delicious! Initially I was going to follow a recipe on another site, and although the other recipe had alot more reviews than yours, it was a mixed bag of positive and negative reviews. Many people said they followed the recipe posted on the other website to the “T” and their fudge did not come out right. I took a chance and used your recipe and I’m so glad I did. I made the fudge along with a few other treats for a family member’s birthday. I was nervous since I never made fudge before. I will definitely be making this fudge again in the future! Thanks again for sharing your recipe!
Betsy Eves says
December 24, 2013 at 12:44 pmThat makes me so happy to hear that my recipe worked out so well for you! 🙂 I’m going to be making it again myself today! Happy Holidays, Michelle!
Kiera says
April 16, 2014 at 12:31 amHi Just wondering would you be able to substitute the peanut butter chips for peanut butter? and if so how much peanut butte would you use 🙂
Betsy Eves says
April 16, 2014 at 8:53 amIn theory, you might be able to use peanut butter instead. But, it probably won’t set up like the chips do. The chips are meant to be solid, so when melting, swirling and then allowing to set up again, those pb chips will get solid again. The peanut butter probably won’t get solid and will remain very soft on top of the chocolate fudge. If you don’t mind a really soft peanut butter swirl, then go ahead with the peanut butter. 🙂 Good luck!
Nicole Brent says
December 23, 2014 at 7:35 amOmg…this is one of my favorite pinterest tags! Made it tonight and all of my neighbor’s will be receiving it this year! Awesome…
Betsy Eves says
December 23, 2014 at 9:43 amYay! So glad you love it!! I’m making a double batch again today. It’s one of my favorites!! Merry Christmas, Nicole!
Shawn says
December 16, 2015 at 4:08 pmMy fudge didn’t set. It’s gooey and shiney, hard to cut and doesn’t keep it’s shape. What did I do wrong?
Betsy Eves says
December 17, 2015 at 10:48 pmThe only thing I can think of is that maybe you measured the milk incorrectly? I’ve’ made this fudge dozens of times and I’ve never had this issue come up. Sorry!
Alison says
December 17, 2015 at 6:27 pmWould this recipe ship well, or does it need to stay refrigerated?
Betsy Eves says
December 17, 2015 at 10:48 pmIf you’re not shipping it to a hot climate then it should be fine. I haven’t had any issues leaving it out at room temperature.
Megan says
December 2, 2016 at 5:37 pmHow long will this keep? Does it freeze and thaw well?
Betsy Eves says
December 4, 2016 at 2:40 pmI have never frozen it before, but I imagine it will do well. Keeps for a couple weeks… if your family doesn’t eat it all first!