Who else can eat peanut butter straight from the jar? This peanut butter swirl fudge is a PB lover’s dream.
With just three ingredients and 15 minutes of preparation time, this smooth and creamy fudge is both ridiculously easy and insanely delicious!
Even though the swirl pattern looks fancy, it’s actually really simple. All you need to do is get a skewer or toothpick and drag it through the different coloured layers of fudge. It’s a very forgiving process!
This fudge is also great to make with the kids and help them get creative!
Peanut Butter Swirl Fudge (3 Ingredients)
Yield:
1 Slab (25 Pieces)
Prep Time:
15 minutes
Refrigeration Time:
4 hours
Total Time:
4 hours 15 minutes
This 3 ingredient peanut butter swirl fudge takes less than 15 minutes to put together. Smooth and creamy, this fudge is a peanut butter lover's dream come true.
Ingredients
- 1 cup smooth peanut butter, divided
- 360 g (12.5 oz) block of white chocolate, roughly chopped
- 360 g (12.5 oz) block of milk chocolate, roughly chopped
Instructions
- Grease and line a 20 cm (8 inch) square cake tin with baking paper, ensuring there is at least 3 cm (1 inch) of overhang to allow for easy removal of the fudge.
- In a medium heat-proof bowl, microwave together ½ cup of peanut butter and the white chocolate for 1 minute on full power. Stir well. Microwave for a further 30 seconds and stir until smooth and well combined. Microwave in further 10 second bursts, if needed.
- In a separate medium heat-proof bowl, microwave together the remaining ½ cup of peanut butter and the milk chocolate for 1 minute on full power. Stir well. Microwave for a further 30 seconds and stir until smooth and well combined. Microwave in further 10 second bursts, if needed.
- Pour half of the white chocolate mixture into the prepared tin. Pour over half of the milk chocolate mixture. Pour over the remaining white chocolate mixture and then the remaining milk chocolate mixture. Drag a skewer or flat bladed knife in a swirling motion through the mixture to create a marbled effect.
- Refrigerate for 4 hours or until fudge has set firm. Remove from tin and slice into even pieces.
Notes
Storage
- You can keep the fudge un-refrigerated in a cool place in an airtight container for up to 2 weeks. If it's hot in your house, keep the fudge in the refrigerator.
Substitutions & Tips
- Can I use chocolate chips? Many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality (not labelled 'compound' or 'candy melts').
- Can I use dark chocolate? You can substitute 360 g (12.5 oz) of chopped milk chocolate with 360 g (12.5 oz) of chopped dark chocolate.
Nutrition Information:
Serving Size: 1/25th of FudgeAmount Per Serving: Calories: 219Total Fat: 14.1gSaturated Fat: 6.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 48.7mgCarbohydrates: 19.1gFiber: 0.3gSugar: 9.1gProtein: 4g
Leave a Reply