These No Bake Chocolate Peanut Butter Pinwheels are a simple three-ingredient fudge-style treat made by layering chocolate and peanut butter fudge, rolling it into a tight log, and slicing it into beautiful swirls. They require no oven time, come together quickly, and deliver a rich, creamy, eye-catching dessert perfect for holidays or anytime you need a quick sweet.
Why You’ll Love This Recipe
These pinwheels strike the perfect balance between rich chocolate and smooth peanut butter in every slice. With only three ingredients and no baking required, this recipe is incredibly beginner-friendly. The layered swirl makes them festive enough for gift-giving, parties, and dessert platters, yet simple enough for an everyday treat. Their freezer-friendly nature also means you can make them ahead with ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups peanut butter chips (237 grams)
1 ½ cups chocolate chips (237 grams)
1 can sweetened condensed milk (14 oz / 300 ml)
Directions
Line a 15×10-inch baking sheet with parchment paper.
In a microwave-safe bowl, combine the chocolate chips with half the can of sweetened condensed milk (150 ml). Microwave for 30 seconds, stir, and continue microwaving in 15-second intervals until smooth and thick like fudge.
Spread the chocolate mixture onto the prepared baking sheet in a layer about 1 cm thick. Use your hands or a spatula to smooth it evenly. Refrigerate while preparing the next layer.
In a second microwave-safe bowl, combine the peanut butter chips with the remaining sweetened condensed milk. Microwave for 30 seconds, stir, and microwave again in 15-second increments until smooth.
Drop the peanut butter mixture over the chilled chocolate layer by spoonfuls, then gently spread into an even layer.
Refrigerate for 15–20 minutes, or until firm enough to roll without cracking. If it’s too soft, chill a little longer. If it becomes too firm, let it sit at room temperature briefly until pliable.
Starting from the long edge, roll the fudge tightly, using the parchment to help guide the roll while leaving the parchment behind.
Wrap the roll in plastic wrap and chill for 2–4 hours.
Use different chips such as white chocolate, dark chocolate, or butterscotch.
Add flavor extracts like almond, orange, or mint to customize your pinwheels.
Mix in chopped nuts, crushed candy canes, or a swirl of caramel for added texture.
Sprinkle sea salt on top before rolling for a sweet-salty finish.
Storage/Reheating
Store pinwheels in an airtight container in the refrigerator for up to 2 weeks.
To freeze, separate layers with parchment paper and store in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before serving.
FAQs
How firm should the fudge be before rolling?
It should be firm enough to handle but still pliable. If it cracks, let it warm slightly at room temperature.
Can I use natural peanut butter instead of peanut butter chips?
No, peanut butter chips provide the texture necessary for firm, sliceable fudge.
Can I melt the chips on the stovetop?
Yes, using a double boiler works well and gives you more control over melting.
Why did my peanut butter layer get too hard?
It may have chilled too long. Let it warm for a few minutes until rollable.
Can I make these ahead for a party?
Yes, they store well in both the refrigerator and freezer, making them ideal for preparing ahead.
Do the chips need to be a specific brand?
Any brand works, though some melt more smoothly than others. Use your preferred chocolate and peanut butter chips.
Why is my chocolate layer greasy?
Some chocolate chip brands melt differently. Dark or semisweet chips often produce the most consistent results.
Can I double the recipe?
Yes, simply double each ingredient proportionally and use two baking sheets.
How do I keep the pinwheels from sticking together?
Place parchment or wax paper between layers when storing.
Can these be made dairy-free?
Only if using dairy-free chocolate and peanut butter chips along with dairy-free condensed milk. Standard peanut butter chips contain dairy.
Conclusion
These No Bake Chocolate Peanut Butter Pinwheels offer all the charm of a festive dessert without the fuss of baking. With just three ingredients and a straightforward process, they’re a perfect treat for gifting, entertaining, or enjoying at home. Their creamy texture, striking swirl pattern, and rich chocolate-peanut butter flavor make them a memorable and reliable favorite year after year.
A quick and easy no-bake dessert made with chocolate chips, peanut butter chips, and sweetened condensed milk, rolled into a beautiful swirl for a rich and creamy treat.
Author:Sophia
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:1 hour 30 minutes
Yield:24 pinwheels
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 ½ cups peanut butter chips (237 g)
1 ½ cups chocolate chips (237 g)
1 can (14 oz / 300 ml) sweetened condensed milk, divided
Instructions
Line a 15×10-inch baking sheet with parchment paper.
In a microwave-safe bowl, combine chocolate chips and half (150 ml) of the sweetened condensed milk. Microwave in 30-second intervals, stirring until smooth and thick.
Spread the chocolate mixture evenly onto the prepared baking sheet in a 1 cm thick layer. Refrigerate while preparing the next layer.
In another bowl, combine peanut butter chips with the remaining sweetened condensed milk. Microwave in 30-second intervals, stirring until smooth.
Drop the peanut butter mixture over the chilled chocolate layer and gently spread it into an even layer.
Refrigerate for 15–20 minutes until firm but pliable.
Starting from the long edge, roll the fudge tightly into a log using the parchment to guide the roll.
Wrap the log in plastic wrap and chill for 2–4 hours until firm.
Slice into pinwheels using a sharp knife and serve.
Notes
If the mixture cracks while rolling, let it sit at room temperature until more pliable.
Use parchment or wax paper between layers when storing to prevent sticking.
Dark or semisweet chocolate chips yield smoother texture and less greasiness than milk chocolate.
