Let’s start November with Chocolate Fudge with Peanut Butter Swirl

I have decided to theme November: gifts from the kitchen. I really enjoy gifting people with homemade baked goods. I often gift these cute animal cookies; since the last birth was a girl, I made some pink elephants and carried them in a jar (see the picture below). Another good gift is dulce de leche, caramel made from sweetened milk. Today we are going to make fudge with peanut butter swirl and salted peanuts. I made the fudge in a frying pan, so it didn’t take that long. The fudge pictured below was wrapped in parchment paper and then shipped out of the country. Yes, you can ship it and it will keep.  Fudge normally consists of sugar that is melted into a gooey caramel. Usually you will cook the caramel fairly long so that it gets pretty dense and hard. However, I decided to present a chocolate fudge here, this means chocolate is added to the mix, which naturally hardens more. The secret is to melt the chocolate at low temperature, if you keep this in mind, there is not that much that can go wrong. In the original recipe it was suggested cooking it on top of a waterbath or using a slow cooker (I don’t own one). Instead I decided to make this in a frying pan. As stated, just make sure the temperature is pretty low, watch carefully while constantly stirring, but then you will be rewarded a delicious fudge. I was done after about 15 minutes.

Credit: Kaffeebohne (in German)

Fudge with Peanut Butter Swirl and Salted Peanuts

Serves: One small casserole
Prep Time: 5min Cooking Time: 20min Total Time: 25min

This fudge with peanut butter swirl and salted peanuts is prepared in a frying pan and comes together pretty quickly.


  • 200 grams of semi-sweet good quality chocolate
  • 100 grams of good-quality chocolate
  • 1/2 can (400 grams) of sweetened condensed milk (you can make dulce de leche with the leftovers)
  • 25 grams of butter
  • 2 tablespoons of heavy cream
  • 75 greams of peanut butter
  • 50 grams of salted peanuts



Weigh chocolate, sweetened condensed milk, butter, and heavy cream into a large and wide frying pan. Melt the chocolate and butter at low temperature. Keep temperature low and stir. The batter will become thicker and glossy. If you try to create a street at the bottom of the pan, it should be clearly visible. It took about 10 minutes for me, it may need a little longer. The batter should be thicker than at the beginning.


Melt the peanut butter separately (microwave or pot). Line a small casserole (mine was 21x15cm) with parchment paper. Then scoop in the fudge and spread evenly. Scoop the melted peanut butter on top. Using a fork, create swirls. Next time I would try to swirl even deeper, I felt the peanut butter was mainly on the surface. Sprinkle with salted peanuts and let harden for a few hours. Yes, fudge can be chilled, however, I like it better when it is at room temperature. It will keep, if tightly wrapped, for a few weeks (if you have any left)

P.S.: Pictured below are the cute elephant cookies I like to make for the birth of a child

If you would like to get all my tips and tricks how to ship a cookie box, this blog post is for you

Wie man eine Weihnachtsplätzchendose verschickt

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  • Reply
    Wednesday November 8th, 2023 at 07:47 PM

    Hallo Jenny, da hast Du Dir ein tolles Rezept rausgesucht und mir wieder in Erinnerung gebracht. Da könnte ich als Teil meiner Weihnachtsbäckerei auch mal wieder machen.
    Ich stöbere auch sehr gerne bei Dir und der Orange-Cranberry-Gugelhupf lacht mich sehr an.
    Liebe Grüße aus Hessen

    • Reply
      Wednesday November 8th, 2023 at 08:09 PM

      Uh, solltest du den Gugelhupf probieren, melde dich gern, aber das war einer im Kleinformat. Grüße, Jenny

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