Salted Peanut Butter Chocolate Fudge

Easy classic chocolate fudge swirled with creamy peanut butter filling and topped with flaky salt for the perfect flavor combo in every bite! This fudge is perfect for any holiday and made for sharing!

Course: Dessert

Servings: squares of fudge

Calories: 78kcal

Ingredients

For the Chocolate Fudge

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
4 tbsp butter cut into pieces

For the Peanut Butter Swirl

1/2 cup peanut butter
1/4 cup butter melted
1/2 cup powdered sugar
flaky sea salt for topping

Instructions

Melt The Chocolate

Add the chocolate chips, condensed milk, and butter to a bowl and either microwave for 1 minute at a time until melted, OR use a double boiler method on the stovetop: using a heat proof bowl over a pot of low boiling water. Once the chips are melted, stir until smooth.
While the chocolate mixture is melting, line a baking dish with parchment paper. Use a 9 x 13" pan for a thinner fudge (pictured) or an 8 or 9" square dish for slightly thicker.
Pour the melted chocolate mixture into the dish and set aside.

Peanut Butter Swirl

In a medium bowl, combine the peanut butter and melted butter until smooth. Add the powdered sugar and stir until creamy and well combined.
Use a rubber spatula to scoop the peanut butter mixture over top of the fudge, then use a butter knife to swirl over the top.

Setting & Storing

Sprinkle the fudge with salt then refrigerate for about 2 hours or until set.
Store the fudge at room temperature for up to two weeks or in the refrigerator for up to three weeks.

Nutrition