Chocolate Peanut Butter Fudge

My sister called me on a Thursday afternoon, voice tight with panic—she'd committed to bringing dessert to a potluck the next evening and had nothing planned. I told her to come over, and within an hour we were in my kitchen, melting chocolate and swirling peanut butter like we were conducting some kind of delicious science experiment. These fudge squares came together so fast, and by the time they cooled, she was already texting people that she'd made them from scratch. Sometimes the best things really do happen by accident.

I made these for my neighbor's son's tenth birthday party, and this quiet kid who normally sat in the corner eating nothing suddenly had chocolate all over his face asking for seconds. His mom looked at me like I'd performed actual magic, but the real trick was just quality ingredients and not overthinking it. Watching someone genuinely light up over something you made is why I keep coming back to recipes this simple.

Ingredients

• Semi-sweet chocolate chips (2 cups): The backbone of everything—use a brand you actually like eating straight from the bag, because that's basically what you're tasting here.
• Sweetened condensed milk (1 can, 14 oz): This is your fudge's best friend; it creates that glossy, creamy texture without any grittiness.
• Unsalted butter (2 tbsp for chocolate, 2 tbsp melted for peanut butter swirl): Keeps things smooth and prevents that chalky mouthfeel.
• Vanilla extract (1 tsp): A whisper of vanilla that makes people say 'what is that flavor?' without being able to name it.
• Creamy peanut butter (1/2 cup): Get the kind without all the weird oils on top if you can—life's too short to stir that stuff.
• Powdered sugar (1/4 cup): Sweetens the peanut butter layer and keeps it from being too dense.

Instructions

Set up your stage:

Line your 8x8 pan with parchment paper and let the edges hang over like little handles—this is how you'll pull these out without mangling them.

Melt the chocolate magic:

Combine chocolate chips, condensed milk, and butter in a saucepan over low heat, stirring constantly until everything melts into this gorgeous glossy pool. You'll know it's ready when you stop seeing any grainy bits, usually around five minutes.

Season the chocolate:

Off heat, stir in vanilla extract and taste the spoon if nobody's looking—it should smell incredible.

Mix the peanut butter layer:

In another bowl, whisk together peanut butter, melted butter, and powdered sugar until it's smooth and creamy like frosting.

Spread the chocolate foundation:

Pour that chocolate mixture into your prepared pan and use a spatula to spread it into an even layer.

Create the swirl:

Drop spoonfuls of peanut butter mixture randomly across the chocolate, then grab a knife or skewer and drag it through in gentle waves—you're aiming for marbled, not completely mixed.

Let time do the work:

Refrigerate for at least two hours until the whole thing is firm enough to cut cleanly.

Cut and serve:

Lift out using the parchment overhang, slice into sixteen squares, and watch people's faces light up.

Save

My mom took one of these to her book club and came home bragging like she'd written the recipe herself. I didn't correct her, but I did smile knowing she'd actually be able to make them again if she ever felt like it. That's when I realized recipes like this aren't just about feeding people—they're about giving people permission to feel confident in the kitchen.

The Science of the Swirl

The magic happens when you don't over-swirl. Mix it too much and you lose that beautiful contrast between the dark chocolate and peanut butter ribbons—you end up with mud-colored fudge that tastes great but looks forgettable. The key is confidence and restraint, dragging your knife through maybe four or five times, then leaving it alone. Sometimes less really is more.

Customizing Your Squares

I've made these with dark chocolate when I wanted something less sweet, and the peanut butter actually became more interesting against that bitter backdrop. Other times I've added a tiny pinch of sea salt to the peanut butter layer, which sounds fancy but honestly just tastes like it's your favorite thing you already knew you loved. The recipe is forgiving enough that you can play with it without worry.

Storage and Keeping

These live happily in the refrigerator for up to a week in an airtight container, which means you can make them on Sunday and have dessert covered through the following weekend. If you're bringing them somewhere, keep them cool during transport—they're pretty sturdy once they're set, but nobody wants melted fudge.

• For a crunchier bite, fold chopped peanuts into the peanut butter swirl before dropping it on the chocolate.
• Milk chocolate if you want something sweeter, dark chocolate if you want to impress someone, or mix both for the best of everything.
• These freeze beautifully for up to a month if you stack them between parchment sheets in a freezer container.

Save

These fudge squares are proof that you don't need complicated techniques or obscure ingredients to make something people remember. A few good things mixed with care and a little time will almost always be enough.

Recipe FAQs

→ How should I store the squares?

Store in an airtight container in the refrigerator for up to one week to maintain freshness and firm texture.

→ Can I use different types of chocolate?

Yes, you can substitute semi-sweet chips with milk or dark chocolate chips depending on your preferred sweetness level.

→ How can I add texture to the swirl?

Mix chopped peanuts into the peanut butter mixture before swirling to add a delightful crunch to the creamy layers.

→ How long does it take to set?

The mixture needs to refrigerate for at least 2 hours until completely firm before lifting and cutting into squares.

→ Is this suitable for vegetarians?

Yes, these squares are vegetarian as they contain no meat or gelatin, but they do include dairy and peanuts.