Peanut Butter and Chocolate Marble Fudge
Indulge your sweet tooth with this irresistibly creamy Peanut Butter and Chocolate Marble Fudge, a show-stopping treat that combines two timeless flavors in a stunning, swirled design. Perfect for holidays, gift-giving, or satisfying cravings, this no-bake recipe features rich semi-sweet chocolate chips and velvety peanut butter chips, harmonized with hints of vanilla and a touch of salt for balance. Easy to prepare in under 15 minutes, the fudge sets beautifully in the refrigerator, delivering a luscious texture that melts in your mouth. The elegant marbled effect takes this dessert from simple to spectacular, making each bite as visually delightful as it is delicious. Store up to two weeks for a ready-to-serve snack that’s sure to impress your guests or indulge your family!
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Recipe Information
Ingredients
- 14 oz sweetened condensed milk
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups peanut butter chips
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
- 0.5 tsp salt
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a microwave-safe bowl, combine 7 oz (half the can) of sweetened condensed milk and the semi-sweet chocolate chips. Microwave in 20-30 second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Stir in 1 teaspoon of vanilla extract and 1 tablespoon of unsalted butter into the chocolate mixture. Add a pinch of salt and mix until smooth. Set aside.
In another microwave-safe bowl, combine the remaining 7 oz of sweetened condensed milk and the peanut butter chips. Microwave in 20-30 second intervals, stirring after each interval, until the peanut butter chips are fully melted and smooth.
Stir in 1 teaspoon of vanilla extract and 1 tablespoon of unsalted butter into the peanut butter mixture. Add a pinch of salt and mix until smooth.
Pour the chocolate mixture into the prepared pan, spreading it evenly. Dollop the peanut butter mixture over the top in spoonfuls.
Using a knife or skewer, gently swirl the two mixtures together to create a marbled effect. Be careful not to overmix, as you want to preserve the distinct swirls.
Tap the pan gently on the counter to eliminate air bubbles and even out the surface.
Refrigerate the fudge for at least 2 hours, or until firmly set.
Once set, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into 25 squares (or your desired size).
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 20.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
