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.
Megan
Friday 2nd of December 2016
How long will this keep? Does it freeze and thaw well?
Betsy Eves
Sunday 4th of December 2016
I 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!
Alison
Thursday 17th of December 2015
Would this recipe ship well, or does it need to stay refrigerated?
Betsy Eves
Thursday 17th of December 2015
If 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.
Shawn
Wednesday 16th of December 2015
My 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
Thursday 17th of December 2015
The 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!
Nicole Brent
Tuesday 23rd of December 2014
Omg...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
Tuesday 23rd of December 2014
Yay! So glad you love it!! I'm making a double batch again today. It's one of my favorites!! Merry Christmas, Nicole!
Kiera
Wednesday 16th of April 2014
Hi 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
Wednesday 16th of April 2014
In 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!