Nutter Butter Nirvana: Peanut Butter Fudge with Marshmallow Swirls

Peanut butter fudge is a classic for a reason – it’s rich, creamy, and intensely peanut-buttery. But let’s face it, sometimes classic needs a little zhuzh. That’s where this recipe comes in: Nutter Butter Nirvana. We’re taking the traditional peanut butter fudge and elevating it with a generous swirl of fluffy marshmallows, creating a decadent treat that’s both nostalgic and utterly irresistible.

This isn’t your grandma’s fudge (unless your grandma is secretly a culinary genius). This recipe is easy enough for beginners but impressive enough to wow even the most discerning sweet tooth. The Nutter Butter cookies add a delightful textural contrast and an extra layer of peanut butter flavor, making this fudge truly special.

So, ditch the boring dessert routine and dive into a world of peanut butter bliss. Get ready to experience Nutter Butter Nirvana!

## Why This Recipe Works

Before we dive into the recipe, let’s talk about why this particular combination of ingredients and techniques works so well:

* **Peanut Butter Power:** We’re using both creamy peanut butter and Nutter Butter cookies, delivering a double dose of peanut butter goodness. The cookies provide a slight crunch and a more complex peanut butter flavor than just using creamy peanut butter alone.
* **Marshmallow Magic:** The marshmallow swirl isn’t just for looks; it adds a delightful sweetness and a gooey texture that complements the rich fudge perfectly. Plus, who doesn’t love marshmallows?
* **Easy Peasy:** Forget candy thermometers and complicated techniques. This recipe is surprisingly simple, making it perfect for beginners and busy bakers alike.
* **No-Bake Bliss:** No oven required! This fudge sets up beautifully in the refrigerator, making it ideal for warm weather or when you don’t want to heat up your kitchen.
* **Customizable Canvas:** The basic recipe is a fantastic starting point, but you can easily customize it to your liking. Add chopped nuts, chocolate chips, or even a drizzle of melted chocolate for an extra layer of indulgence.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to create your own batch of Nutter Butter Nirvana:

* **1 (14 ounce) can sweetened condensed milk:** This is the key to the fudge’s creamy texture and sweetness. Make sure to use sweetened condensed milk, not evaporated milk.
* **1 (16 ounce) jar creamy peanut butter:** Choose a good-quality creamy peanut butter for the best flavor. Avoid using natural peanut butter, as it can be too oily and may affect the texture of the fudge.
* **1 teaspoon vanilla extract:** Enhances the flavors and adds a touch of warmth.
* **Pinch of salt:** Balances the sweetness and brings out the peanut butter flavor.
* **20 Nutter Butter cookies, crushed:** These add a delightful crunch and extra peanut butter flavor. You can crush them in a food processor or by hand in a resealable bag.
* **2 cups miniature marshmallows:** For the marshmallow swirl. You can use regular-sized marshmallows, but miniature marshmallows melt more easily and distribute more evenly.
* **Optional toppings:** Chopped peanuts, chocolate chips, a drizzle of melted chocolate, sprinkles – get creative!

## Equipment You’ll Need

* **8×8 inch square baking pan:** Lined with parchment paper or foil for easy removal.
* **Large saucepan:** For melting the ingredients.
* **Wooden spoon or silicone spatula:** For stirring.
* **Measuring cups and spoons**
* **Food processor or resealable bag and rolling pin:** For crushing the Nutter Butter cookies.

## Step-by-Step Instructions

Now, let’s get down to the fun part – making the fudge! Follow these step-by-step instructions for perfect Nutter Butter Nirvana every time.

**Step 1: Prepare the Pan**

Line an 8×8 inch square baking pan with parchment paper or foil, leaving an overhang on two sides. This will make it easy to lift the fudge out of the pan once it’s set.

**Step 2: Crush the Nutter Butter Cookies**

Place the Nutter Butter cookies in a food processor and pulse until they are finely crushed. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin. Don’t over-process them; you want some texture.

**Step 3: Melt the Fudge Base**

In a large saucepan, combine the sweetened condensed milk, peanut butter, vanilla extract, and salt. Cook over medium-low heat, stirring constantly, until the peanut butter is melted and the mixture is smooth. Be careful not to burn the mixture.

**Step 4: Incorporate the Nutter Butter Crumbs**

Remove the saucepan from the heat and stir in the crushed Nutter Butter cookies. Mix until evenly distributed throughout the fudge base.

**Step 5: Add Half the Marshmallows**

Gently fold in half of the miniature marshmallows into the peanut butter mixture. Don’t overmix; you want to keep some of the marshmallows intact.

**Step 6: Pour into the Pan**

Pour the fudge mixture into the prepared baking pan and spread it evenly.

**Step 7: Swirl in the Remaining Marshmallows**

Sprinkle the remaining miniature marshmallows over the top of the fudge. Use a knife or toothpick to create a swirling pattern, gently pressing the marshmallows into the fudge.

**Step 8: Add Optional Toppings**

If desired, sprinkle with chopped peanuts, chocolate chips, or other toppings of your choice.

**Step 9: Chill and Set**

Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until the fudge is firm and set.

**Step 10: Cut and Serve**

Once the fudge is set, lift it out of the pan using the parchment paper or foil overhang. Cut the fudge into squares and serve. Store in an airtight container in the refrigerator.

## Tips for Perfect Fudge

* **Use Good Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the fudge. Choose a good-quality creamy peanut butter and fresh miniature marshmallows.
* **Don’t Overcook the Fudge Base:** Overcooking the fudge base can result in a grainy texture. Cook over medium-low heat and stir constantly to prevent burning.
* **Don’t Overmix:** Overmixing can also result in a tough or grainy fudge. Gently fold in the Nutter Butter crumbs and marshmallows, being careful not to overwork the mixture.
* **Chill Thoroughly:** Chilling the fudge for at least 2 hours, or preferably overnight, is essential for it to set properly. This will also make it easier to cut into clean squares.
* **Cut with a Warm Knife:** To cut the fudge cleanly, warm a large knife under hot water and wipe it dry before each cut.

## Variations and Substitutions

* **Different Cookies:** Experiment with different types of cookies! Oreos, chocolate chip cookies, or even graham crackers would be delicious additions.
* **Different Nut Butters:** Try using almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
* **Chocolate Chips:** Add a handful of chocolate chips to the fudge base or sprinkle them on top before chilling.
* **Nuts:** Chopped peanuts, walnuts, or pecans would add a delightful crunch.
* **Salted Caramel Swirl:** Drizzle a little salted caramel sauce over the top of the fudge before chilling for an extra layer of indulgence.
* **Espresso Powder:** Add a teaspoon of espresso powder to the fudge base for a mocha-flavored twist.
* **Spices:** A pinch of cinnamon or nutmeg would add a warm and cozy flavor.
* **Vegan Fudge:** Use vegan condensed milk, vegan peanut butter, and vegan marshmallows to make a vegan version of this fudge.

## Serving Suggestions

This Nutter Butter Nirvana fudge is perfect for:

* **Holiday gatherings:** A crowd-pleasing dessert that’s sure to be a hit.
* **Birthday parties:** A fun and festive treat for kids and adults alike.
* **Potlucks:** Easy to transport and always a welcome addition to the dessert table.
* **Gift-giving:** Package the fudge in a pretty box or tin for a thoughtful and homemade gift.
* **A sweet treat for yourself:** Because sometimes you just deserve a little indulgence!

## Storage Instructions

Store the fudge in an airtight container in the refrigerator for up to 1 week. You can also freeze the fudge for up to 2 months. Thaw in the refrigerator overnight before serving.

## Frequently Asked Questions (FAQs)

**Q: Can I use natural peanut butter?**

A: It’s not recommended. Natural peanut butter tends to be too oily and can affect the texture of the fudge. Stick with creamy peanut butter for the best results.

**Q: Can I use regular-sized marshmallows instead of miniature marshmallows?**

A: Yes, you can, but miniature marshmallows melt more easily and distribute more evenly. If you use regular-sized marshmallows, you may need to chop them into smaller pieces.

**Q: How do I prevent the fudge from sticking to the pan?**

A: Lining the pan with parchment paper or foil is the best way to prevent sticking. Make sure to leave an overhang on two sides so you can easily lift the fudge out of the pan.

**Q: My fudge is too soft. What did I do wrong?**

A: The most common cause of soft fudge is not chilling it for long enough. Make sure to chill the fudge for at least 2 hours, or preferably overnight, until it’s firm and set. Overcooking the fudge base can also contribute to a soft texture.

**Q: My fudge is grainy. What did I do wrong?**

A: Overcooking the fudge base or overmixing the ingredients can both result in a grainy texture. Cook the fudge base over medium-low heat and stir constantly to prevent burning. Gently fold in the Nutter Butter crumbs and marshmallows, being careful not to overwork the mixture.

**Q: Can I make this fudge ahead of time?**

A: Yes! This fudge is perfect for making ahead of time. Store it in an airtight container in the refrigerator for up to 1 week or freeze it for up to 2 months.

## Nutter Butter Nirvana: Recipe Card

**Yields:** Approximately 36 squares
**Prep time:** 15 minutes
**Chill time:** 2 hours (or overnight)

**Ingredients:**

* 1 (14 ounce) can sweetened condensed milk
* 1 (16 ounce) jar creamy peanut butter
* 1 teaspoon vanilla extract
* Pinch of salt
* 20 Nutter Butter cookies, crushed
* 2 cups miniature marshmallows
* Optional toppings: Chopped peanuts, chocolate chips, a drizzle of melted chocolate, sprinkles

**Equipment:**

* 8×8 inch square baking pan
* Large saucepan
* Wooden spoon or silicone spatula
* Measuring cups and spoons
* Food processor or resealable bag and rolling pin

**Instructions:**

1. Line an 8×8 inch square baking pan with parchment paper or foil, leaving an overhang on two sides.
2. Crush the Nutter Butter cookies in a food processor or by hand in a resealable bag.
3. In a large saucepan, combine the sweetened condensed milk, peanut butter, vanilla extract, and salt. Cook over medium-low heat, stirring constantly, until the peanut butter is melted and the mixture is smooth.
4. Remove the saucepan from the heat and stir in the crushed Nutter Butter cookies. Mix until evenly distributed.
5. Gently fold in half of the miniature marshmallows.
6. Pour the fudge mixture into the prepared baking pan and spread it evenly.
7. Sprinkle the remaining miniature marshmallows over the top of the fudge. Use a knife or toothpick to create a swirling pattern.
8. Add optional toppings, if desired.
9. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until the fudge is firm.
10. Lift the fudge out of the pan using the parchment paper or foil overhang. Cut into squares and serve.

Enjoy your Nutter Butter Nirvana! We hope you love this easy and delicious fudge recipe. Let us know in the comments below if you try it and what variations you come up with. Happy baking!