This easy fudge recipe comes together in minutes. It's rich and creamy with that fantastic flavor combination that is chocolate and peanut butter. You do need time for it to set in the fridge. Perfect for the holiday table and gift-giving but also birthdays, potlucks, bake sales and tailgating.
Homemade fudge is a simple treat and one of the easiest and most delicious recipes for the holidays. This marbled one is our latest added to a growing list of fudge recipes in this blog.
It's a sibling to the pink strawberry fudge with a wonderful creamy texture and intense peanut butter and chocolate flavor.
It uses chips and store-bought frosting. How's that for convenience?
I'm all for quick-to-assemble holiday recipes, and this is one of them. It makes a great gift, dessert, and party finger dessert.
Ingredient list
- Peanut butter chips.
- Semisweet chocolate chips.
- White frosting: store-bought.
- Chocolate frosting: from the store.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
How to make marbled fudge
- Melting the chips: Do so in the microwave or on a stovetop on a double boiler.
- Warm the frostings until pourable: if using the microwave, make sure you remove every little bit of the label and silver lid, or it will spark. You can also melt it in a double boiler.
- Two different preparations: you'll need two bowl. Use a rubber spatula to mix them with the melted chips until smooth and even colored.
- Alternate layers: the way to get the marble without stirring the fudge is by adding irregular layers. Pour a chocolate fudge layer and then spoonfuls of the peanut butter mixture; then pour an irregular layer of peanut mixture and spoonfuls of chocolate. The pattern is always different.
- Chilling time: it takes a few hours, so plan ahead.
Storage
- Keep the fudge in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.
- When fresh out of the fridge or freezer, let the fudge warm up a bit, or it will be a little hard.
- Avoid dryness: once you cut the fudge, don't leave it out long or it will dry up quickly.
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Chocolate Peanut Butter Fudge (4 ingredients)
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Ingredients
- 1 16- ounce can of white frosting, or peanut butter frosting if you find it
- 10- ounces peanut butter chips, like Reese's
- 1 16- ounce can of chocolate frosting
- 10- ounces semisweet chocolate chips
Instructions
- Line an 8x8 pan with parchment paper or wax paper. The edges will overlap a little. Don't use baking or cooking spray; it doesn't work. Reserve.
- Place the peanut butter chips in a medium, microwave-safe mixing bowl and microwave on high for about 2 minutes, pausing every 15 seconds to stir the chips so they don’t burn. After a minute or a minute and a half, maybe do 10-second spurts to avoid scorching. Stir very well between them; sometimes the chips are melted but don't look like they are.
- Repeat step 2 with the chocolate chips in a different bowl. Be careful not to burn them.
- You need to warm the white and chocolate frostings to make them pourable. Remove the lid and every tiny piece of foil from the can. Make sure no metal remains. If unsure, transfer to a microwave-safe bowl. Microwave for 1 minute, stirring in between.
- Pour the melted white frosting over the melted peanut butter chips and the chocolate frosting over the semisweet chocolate.
- Stir well until both ingredients are well combined and the colors are even.
- Pour a thin layer of chocolate mixture into the prepared pan and drizzle tablespoons on top, tapping the pan on the counter to flatten rising bubbles. Repeat alternating the mixtures. The pattern will be different each time you make this fudge.
- Chill for about 4 hours or until set.
- Cut into 1-inch pieces with a kitchen knife and serve.
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