Easy Peanut Butter Fudge With Chocolate Swirls

Heather Dessinger

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Peanut butter fudge with chocolate swirls on parchment paper, freshly cut into pieces

“Spread love as thick as you would peanut butter” <– That’s good advice, I’d say, at least if you love the stuff as much as I do. Creamy, dreamy, and topped in chocolately swirl goodness, this peanut butter fudge is rich in wholesome fats and so seriously delicious. Like my cookie dough fudge and chocolate peppermint fudge recipes, it’s super simple to make – no cooking needed!

Now, before I tell you how to make this decadent goodness, let’s talk about swirl technique. When I first started making swirl fudge, all the instructions I found basically said something like, “Pour the chocolate layer on top and use a toothpick or knife to create a swirl pattern.”

It sounded easy, but my first few attempts didn’t look like I was hoping. Fortunately, it was so yummy I kept on making it, and discovered a really easy method for creating beautiful swirls.

Step by-step depiction of how to swirl fudge

How To Make Pretty Swirls In Fudge

Here’s what you need to do:

Step 1: Pour the peanut butter fudge layer in the pan.

Step 2: Pour the chocolate layer over the peanut butter layer in a zigzag pattern. I’ve found it’s easiest to do this step if you mix the chocolate layer in a measuring cup so that it’s easy to pour.

Step 3: Pull the knife through the fudge in the direction of the arrows shown.

Step 4: Pull the knife through the fudge in the opposite direction as shown in the arrows, but instead of going in a straight line make a curving motion to create swirls.

Step 5: Chill fudge for about an hour, or until the swirls have set and the fudge is firm enough to slice. Cut into pieces and enjoy or return to the freezer for storage.

Up close image of peanut butter fudge
Easy Peanut Butter Fudge Recipe
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4.47 from 13 votes

Chocolate Peanut Butter Fudge

This creamy, dreamy, chocolatey, peanut-buttery fudge is simple to make and full of nourishing fats.
Course Dessert
Prep Time 3 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 6 minutes
Servings 48 one inch pieces
Calories 117kcal
Author Gwen’s Nest



For the peanut butter fudge base:

For the chocolate swirl topping:


  • Grease an 8×8 inch baking dish with coconut oil and line it with parchment paper. This step is not absolutely necessary but it makes getting the fudge out the pan much easier when it's ready
  • In a medium bowl, whisk together all the ingredients for the peanut butter fudge base. 
  • In a measuring cup with a pouring spout, whisk together the ingredients for the chocolate swirl topping. 
  • Pour the peanut butter fudge base into the baking dish, then pour the chocolate layer on top using the technique described in the post. 
  • Chill fudge for about an hour, or until firm enough to slice. Cut into pieces and enjoy or store in the fridge for later. 


Calories: 117kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Sodium: 68mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Calcium: 9mg | Iron: 0.3mg
Easy Peanut Butter Fudge Recipe

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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30 thoughts on “Easy Peanut Butter Fudge With Chocolate Swirls”

  1. Are you melting the coconut oil to make it a liquid or are we suppose to use liquid coconut oil (liquid at room temp)? Thanks! I’m going to attempt this recipe with Earth Balance butter since my daughter can’t have dairy.

      • 3 stars
        Ugh. Wish we hadn’t known this his before wasting all of that peanut butter. We used a liquid version (that the recipe called for) it’s been in the fridge more than two hours and is a still very runny. 😐

    • 3 minutes/ lol! I followed the recipe exactly and there was no way I could pour the chocolate mixture. Can’t figure out what we did wrong!? (my granddaughter and I) We had to roll chocolate mixture and lay on top. It’s in the freezer now. I’m sure it will taste good, but no swirls!🙁

  2. 5 stars
    Oh my this sounds good. I’ve been wanting to make something that I can cut up into one inch squares to satisfy my sweet tooth at night. I’ve made brownies and browned butter blondes, but this is definitely next!

  3. How about raw cacao in place of cocoa powder? I don’t see why not, but I surely don’t know it all… and have only been using cacao (lovely superfood!) for a couple years. Have a chocolate pudding using raw cacao powder, avacados, almond mylk and cashew butter (usually sweeten with maple syrup) that ROCKS, but the cacao IS a bit… not ‘grainy’, but similar to a fine grainy-ness. 🙂

    Whatchoo think, Heather?

  4. We have this chilling in the fridge as I type. Sadly I’ve just realised we forgot to add the cocoa but hey ho, the liquid fudge tasted delicious. I wasn’t sure of cup quantities and didn’t want to make too large a batch do I used a baby feeding cup for ratios and we have stars, hearts and Lego figure moulds all filled up :0)

  5. I would love to make this together with my son after he comes back from preschool. The thing is… I ran out of honey, but I have gallons (well… not gallons, but sure quite a bit) of maple syrup. Do you think I can use that instead of honey?
    Thank you, Cecilia 🙂

  6. You can, but you’ll get a crisper, less fudgy texture with all coconut oil. I haven’t tried it with just coconut oil and peanut butter, but that’s my guess. 🙂 I’d love to hear how it turns out if you sub out the butter!


  7. Brown sugar and evaporated milk are not healthy……. The recipe listed I’m sure is delicious once you have adapted to eating less sugar