“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.
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.
Chocolate Peanut Butter Fudge
Equipment
- medium bowl
- measuring cup with pouring spout
- whisk
Ingredients
For the peanut butter fudge base:
- 2 cups peanut butter
- ¾ cup refined coconut oil (or melted butter)
- ⅓ cup maple syrup
- ¼ tsp sea salt
For the chocolate swirl topping:
- 3 tbsp refined coconut oil (melted)
- ¼ cup raw cacao powder (or cocoa powder)
- ¼ cup peanut butter
- 2 tbsp maple syrup
- ¼ tsp vanilla extract (optional – or make vanilla extract with this recipe)
Instructions
- 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.
Nutrition
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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.
Use the coconut oil that needs to be melted. That way it will harden when chilled. 🙂
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. 😐
Hi Heather, recipe looks delicious. Do you know how many carbs this would be? Thanks!
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!🙁
Can I sub butter for the coconut oil in the chocolate portion?
Trying this tomorrow! Can’t wait! Thanks!!!
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!
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?
I actually used cacao when I made it and it worked beautifully. 🙂
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)
Oh boy, this is so good! After cutting into squares I froze them. It just makes them a little firmer and they melt in your mouth.
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 🙂
I haven’t tried it, but I think it would work 🙂
just want to pop in and say, it works!! 🙂 thanks!
I can’t wait to make this refined sugar free version of my favorite treat, Above, Cecilia asks if maple syrup can be used instead of honey, however, the recipe, above, only lists maple syrup as the sweetener. Not honey. Am I missing something? Or is this a revised recipe since it was first posted?
Yes I have updated the recipe 🙂
Hi Heather, can you use stevia instead of maple syrup or honey? Thanks. Therese
I would think so, but the consistency would be thicker and you’d need to experiment with how much to use in order to get the level of sweetness you prefer.
Could you share the original version of this recipe? I believe it had butter and honey? It was my favorite.
I would love to have the butter and honey recipe also!
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!
Gwen
Did you use 100% cacao (or cocoa) powder or did you use sweetened cocoa?
I’m slightly addicted to this recipe. It tastes like I’m eating Reeses peanut butter cups.
I made this and it was SOOOOO good! Thank you!!
Brown sugar and evaporated milk are not healthy……. The recipe listed I’m sure is delicious once you have adapted to eating less sugar
Hi, so do you not heat the chocolate mixture at all? Does the cocoa powder mix well with no lumps if you don’t heat it up?
I have not found it necessary to heat it, and yes it blends in just fine in my experience. 🙂
Did you use sweetened or unsweetened peanut butter?
Unsweetened. I sweeten it while making the fudge 🙂
I’m not leaving a rating because I haven’t tried this yet… but am considering making it for a friend. She can’t have chocolate, however, so I was wondering about your thoughts on substituting carob powder for the cocoa??? Thank you for any suggestions.
I haven’t worked with carob powder so I’m not sure how it would do in this recipe, sorry!