crossorigin="anonymous"> Easy-Peasy Chocolate Peanut Butter Pinwheel Fudge - SYR

ADVERTISEMENT

Easy-Peasy Chocolate Peanut Butter Pinwheel Fudge

ADVERTISEMENT

Indulge your sweet tooth with the delightful simplicity of our No-Bake Chocolate Peanut Butter Pinwheel Fudge. This recipe requires just three ingredients, making it the perfect hassle-free holiday treat. Imagine layers of velvety peanut butter fudge and rich chocolate fudge rolled into an enticing pinwheel shape. The best part? No oven time required! Let’s dive into the easy steps to create this heavenly dessert that will surely become a festive favorite.

ADVERTISEMENT

Easy-Peasy Chocolate Peanut Butter Pinwheel Fudge

Easy-Peasy Chocolate Peanut Butter Pinwheel Fudge

Discover the simplicity of our No-Bake Chocolate Peanut Butter Pinwheel Fudge! Crafted with just three ingredients, this delightful treat features layers of peanut butter and chocolate fudge artfully rolled into a pinwheel shape—a perfect addition to your holiday celebrations.
Course Main Course
Cuisine American

Ingredients
  

  • – 1 ½ cups peanut butter chips (237 grams)

    – 1 ½ cups chocolate chips (237 grams)

    – 1 can sweetened condensed milk (14 oz/300 ml)

Instructions
 

  • Line a 15×10" baking sheet with parchment paper.
  • In a medium, microwave-safe bowl, blend chocolate chips with half the sweetened condensed milk. Precise measurement is key; microwave, stir, and repeat until smooth.
  • Spread the chocolate fudge on the prepared pan and refrigerate.
  • In another bowl, combine peanut butter chips with the remaining sweetened condensed milk. Microwave, stir, and spread this peanut butter layer over the chilled chocolate fudge.
  • Refrigerate until it's easy to roll.
  • Carefully roll up the layers, starting from the long side. Wrap in plastic and chill for 2-4 hours before slicing.
  • Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Notes

– Experiment with different chip varieties; just maintain the same quantity for optimal results.
Storage:
– Store in an airtight container in the fridge for up to 2 weeks.
– Freeze with parchment paper between layers for up to 3 months. Use a Ziploc bag or freezer-safe container to prevent sticking.

Leave a Comment

Recipe Rating