The other day I saw some awesome Oreo Peanut Butter Swirl White Chocolate Fudge from Picky Palate. After I saw it, I knew I wasn’t going to get through the day without making fudge. The only problem was I didn’t have any white chocolate chips or Oreos, and I didn’t want to run to the grocery store. I had tons of butterscotch chips, and they inspired me to make Butterscotch Crunch Fudge with a Chocolate Peanut Butter Swirl. This fudge has similar flavors as Butterscotch and Milk Chocolate Puppy Chow.
This fudge turned out so delicious, I had to share it with you! I love how Jenny used sweetened condensed milk as the base for the fudge. It makes it come together so quickly, and it gives it a slightly different consistency than traditional fudge. It’s sort of addicting. This fudge didn’t last long at my house…..especially after my kids found it.
Candy Recipes Perfect for the Holidays
- Hershey Bar Fudge
- Old Fashioned Cherry Mash Chocolates
- Mom’s Best Peanut Brittle
- Classic Fudge
- Merry Widow Caramels
- Crazy Good Mint Fudge
HOW TO MAKE Butterscotch Crunch Fudge with a Chocolate Peanut Butter swirl
- Butter an 8×8 baking dish or line it with parchment paper. Set aside.
- In a double boiler, melt peanut butter and chocolate chips. Set aside.
- In a small saucepan, heat sweetened condensed milk until it is runny but not bubbling or boiling.
- Add chocolate chips and stir until melted.
- Add marshmallows and continue stirring until melted.
- Remove from heat and stir in 1 cup of Rice Chex Cereal.
- Pour fudge mixture into prepared 8×8 baking dish.
- Drizzle chocolate peanut butter mixture back and forth over fudge. Drag a knife through in the opposite direction to create swirls.
- Cool completely before serving. I put the fudge in the fridge to speed up the cooling process.
- Enjoy!
Holiday Desserts
- 1 8 ounce can sweetened condensed milk (or a little over half of a 14-ounce can)
- 10 ounces butterscotch chips
- 1 cup mini marshmallows
- 1 cup Rice Chex cereal
- ¼ cup creamy peanut butter
- ½ cup milk chocolate chips
- ⅓ cup Rice Chex cereal, crushed
- Butter an 8x8 baking dish or line it with parchment paper. Set aside.
- In a double boiler, melt peanut butter and chocolate chips. Set aside.
- In a small saucepan, heat sweetened condensed milk until it is runny, but not bubbling or boiling.
- Add chocolate chips and stir until melted.
- Add marshmallows and continue stirring until melted.
- Remove from heat and stir in 1 cup of Rice Chex cereal.
- Pour fudge mixture into prepared 8x8 baking dish.
- Drizzle chocolate peanut butter mixture back and forth over fudge. Drag a knife through in the opposite direction to create swirls.
- Cool completely before serving. I put the fudge in the fridge to speed up the cooling process.
- Enjoy!
Perfect for a Cookie Exchange
There’s something magical about peanut butter and butterscotch together! Can’t wait to try this!
Amen to that! 🙂