Chocolate Peanut Butter Fudge with Marshmallow Fluff Recipe
This chocolate peanut butter fudge with marshmallow fluff recipe is rich, creamy, chocolatey, and swirled with gooey marshmallow and nutty peanut butter—easy to make and perfect for gifting, snacking, or parties.
Ingredients
For Chocolate Fudge Base
- 2½ cups semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tbsp unsalted butter
- 1½ tsp vanilla extract optional
For Peanut Butter Swirl
- ½ cup creamy peanut butter
- 2 tbsp butter
- 2 tbsp powdered sugar
For Marshmallow Layer
- 1 jar 7 oz marshmallow fluff or marshmallow creme
Optional:
- Pinch of salt especially if peanut butter is unsalted
Instructions
Line Your Pan
- Line an 8x8-inch pan with parchment or foil, leaving overhang. Lightly grease it to prevent sticking.
Make the Chocolate Fudge Base
- In a saucepan or microwave bowl, melt 2½ cups chocolate chips, 1 can condensed milk, and 3 tbsp butter over low heat. Stir constantly. Once melted, stir in 1½ tsp vanilla extract. Set aside.
Prepare the Peanut Butter Swirl
- In another bowl, combine ½ cup peanut butter, 2 tbsp butter, and 2 tbsp powdered sugar. Microwave 20–30 seconds until smooth.
Spread Marshmallow Fluff
- Spread the marshmallow fluff into the prepared pan as evenly as you can using a greased spatula or buttered spoon.
Add Chocolate Fudge Layer
- Pour the chocolate mixture over the marshmallow layer. Spread evenly and tap pan to remove air bubbles.
Swirl Peanut Butter
- Drizzle the peanut butter mixture over the chocolate. Swirl gently using a knife or toothpick to create a marbled effect.
Chill and Set
- Refrigerate for 3–4 hours or overnight until firm. Slice into squares with a clean, sharp knife.
Notes
Slice while cold, but let it sit for a few minutes before serving for that perfect creamy-soft bite.