This classic recipe makes the most soft and delicious old fashioned peanut butter candy in just 15 minutes, with or without a chocolate fudge swirl on top!
Set out a large and small microwave safe bowl. Set out an 8x8 inch baking dish and line it with parchment paper.
For the peanut butter fudge, place the peanut butter, salted butter, vanilla extract in salt in the larger bowl. Microwave in one-minute increments, stirring in between, until the mixture is smooth and thin. Then stir in the powdered sugar a little at a time to form a smooth fudgy base.
Move the peanut butter fudge mixture to the prepared pan. Press into an even layer. Use a butter knife to cut ridges/gashes in the top of the peanut butter fudge to create a swirly layer with the chocolate fudge.
In the smaller bowl, combine the semisweet chocolate chips and butter. Microwave in one-minute increments, stirring in between, until the mixture is smooth. Stir in the powdered sugar and 1 teaspoon of milk. If the mixture is too thick to spread stir in a second teaspoon of milk.
Pour the mixture over the top of the peanut butter fudge spread and press to work the chocolate fudge down into the crevices of the peanut butter fudge.
Chill for at least 3 hours. Then lift the fudge out of the pan by the edges of the paper. Cut into 1-inch squares and place in an airtight container. Store at room temperature for up to two weeks.
Notes
It’s best to cut the fudge while it is cold. However, the fudgy texture is best at room temperature.Add coarse sea salt to the tops if desired!