peanut butter fudge featured image
This creamy peanut butter fudge recipe is a simple, perfectly savory and sweet holiday treat that you have to try out this season!
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Table of Contents
  1. The Best Peanut Butter Fudge (Made in the Microwave!)
  2. Why We Love Peanut Butter Fudge Recipe
  3. Ingredients
  4. Recommended Tools
  5. How to Make Peanut Butter Fudge in the Microwave
  6. Tips from Our Recipe Developer
  7. Storage Tips
  8. Other Easy Fudge Recipes
  9. Peanut Butter Fudge (Microwave) Recipe

This creamy peanut butter fudge recipe is easy and quick, uses only a few simple ingredients, and can be prepared using a common kitchen appliance – the microwave. The perfect Christmas dessert or make it any time of the year!

peanut butter fudge hero image

The Best Peanut Butter Fudge (Made in the Microwave!)

Our Peanut Butter Fudge is a simple recipe made in the microwave. It’s easy and fast, which makes it perfect for last-minute holiday treats.

Fudge has been around since the 19th century, with recipes popping up all over the world even before that time. In American cuisine, two types of fudge can be found: that made using a candy thermometer and cooked on the stove-top, and that which is prepared using the microwave. This latter type is also known as “microwave fudge” or just plain “nuke fudge”.

The preparation method for microwavable peanut butter fudge couldn’t be simpler – just combine ingredients in a microwave-safe container, heat them up, stir well, pour into pan or on a surface to cool down, and cut.

This recipe only requires 6 ingredients and the prep time is seriously only about 10 minutes. Could it get much easier?

Why We Love Peanut Butter Fudge Recipe

  • Quick and easy to make.
  • Soft, chewy and delicious.
  • Only uses 6 ingredients.
  • Takes about 10 minutes to prepare.
  • Change up the toppings for any holiday or occasion.
  • Makes a super cute DIY gift. Just place a few pieces in a holiday tin!

Other Peanut Butter Recipes

peanut butter fudge with red and green m&m's

Ingredients

  • Unsalted butter
  • Creamy peanut butter
  • Vanilla extract
  • Powdered sugar
  • Water
  • Red and Green M&M’s
  • Microwave-safe bowl
  • 8×8 baking dish
  • Parchment paper
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How to Make Peanut Butter Fudge in the Microwave

  1. Pour the tablespoon of water in the bottom of the 8×8 pan and line with parchment paper.
    Pro-Tip: The water keeps the paper in place while you are spreading the fudge
  2. In a medium-size bowl, heat the unsalted butter, the creamy peanut butter in the microwave for 60 seconds and stir.
  3. Add the vanilla extract and stir until the vanilla is incorporated. Slowly add the powdered sugar. Stir until completely combined and no white streaks or lumps are visible.
  4. Pour the fudge mixture into the prepared 8×8 baking dish.
    Pro-Tip: Use a spatula to help evenly distribute the fudge in the pan.
  5. Place the pre-measured piece of parchment paper on top to smooth the top of the fudge. Put the fudge in the refrigerator to chill for 2 hours.
  6. Using a sharp kitchen knife, pre-score the size and number of the serving pieces of fudge, but do not cut the fudge until you remove it from the pan.
  7. Lift out the fudge and place it on a cutting board. Slice the fudge following the pre-measured score marks.
    Pro-Tip: Use the over-hang pieces of paper for easy removal.
  8. Place 2-3 red and green M&M’s on the top of the fudge for decoration.

Tips from Our Recipe Developer

  • Make sure you sift your powdered sugar before adding it to your hot butter and peanut butter. This ensures that you have a smooth end result with your fudge.
  • You can substitute different brands of peanut butter in this recipe but remember do NOT use Natural or the Natural No-Stir options. These have different textures, therefore different outcomes, from the recipe as it is written. The brands I have used successfully are as follows:
    • Peter Pan- This brand is ever so slightly darker in appearance than the other brands and is a little sweeter because it has more sugar in the peanut butter itself than the others.
    • Skippy- This brand is just a little lighter in color than the Peter Pan.
    • Reese’s- This brand has a very slight orange hue, but not so much that it is odd, just a little different than the other brands.
    • JIF- This brand is a little saltier than the others and is the lightest in color overall.
  • All of these brands, when done as a side by side comparison, have been almost identical other than the above mentioned variances. Unless you have a brand that you love the most, any of these choices will yield great results. 
peanut butter fudge stacked on a plate

Storage Tips

  • To Store: Store the fudge in an airtight container. If the fudge is stored at room temperature, it will keep 3-4 days. In the refrigerator, it will keep for 1 week.
  • To Freeze: Fudge can be frozen for 2-3 months. Wrap in plastic wrap and then place in a airtight freezer bag. When ready to eat, defrost in the freezer bag until it reaches room temperature.
creamy peanut butter fudge

Other Easy Fudge Recipes

5 from 30 votes
peanut butter fudge featured image

Peanut Butter Fudge (Microwave)

Serves — 64
This creamy peanut butter fudge recipe is a simple, perfectly savory and sweet holiday treat that you have to try out this season!
Prep Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins

Ingredients
  

  • 2 sticks (1 cup) unsalted butter
  • cups creamy peanut butter (NOT the natural or the natural-no stir varieties)
  • 2 tsp vanilla extract
  • cups powdered sugar sifted
  • 1 tbsp water for the 8×8 pan to help keep the parchment paper in place while pouring and smoothing out the fudge.
  • Red and Green M&M’s (for garnishing the tops of each piece of fudge-optional – the mini's work really well too)

Instructions
 

  • Using the bottom of the 8×8 baking dish as a template, cut out a piece of parchment paper and set aside. (This piece will be used to help smooth the peanut butter fudge, and will stay in place and protect the top of the fudge while it is chilling in the refrigerator.)
  • Measure out enough parchment paper to hang over the sides of the pan. You will use the overhanging edges to lift the fudge out of the pan.
  • Pour the tablespoon of water in the bottom of the 8×8 pan, before lining the pan with the parchment paper. The water keeps the paper in place while you are spreading the fudge.
  • Line the 8×8 prepared pan with the parchment paper.
  • In a medium-size microwave-safe bowl, add the unsalted butter and the creamy peanut butter. Heat for 60 seconds. Carefully remove the bowl from the microwave and stir.
  • Add the 2 teaspoons of vanilla extract and stir until the vanilla is incorporated.
  • Slowly add the powdered sugar, 1 cup at a time, stirring with a large spoon in between adding the powdered sugar. The peanut butter mixture will become stiffer to stir, continue stirring until the powdered sugar is completely combined and no white streaks or lumps are visible.
  • Pour the fudge mixture into the prepared 8×8 baking dish. Using a spatula to help evenly distribute the fudge in the pan.
  • Place the pre-measured piece of parchment paper on top of the fudge. Use this to help smooth the top of the fudge. Leave this piece of parchment paper in place, and put the fudge in the refrigerator to chill for 2 hours.
  • At the end of the 2 hours, remove the fudge from the refrigerator. Remove the top piece of parchment. Using a sharp kitchen knife, pre-score the size and number of the serving pieces of fudge, but do not cut the fudge until you remove it from the pan.
  • Using the over-hang pieces of paper, lift out the fudge, and place it on a cutting board.
  • Warm a large sharp knife under hot water. Dry the knife and using the pre-measured score marks, slice the pieces of fudge.
  • Once the pieces are cut, place 2-3 red and green M&M’s on the top of the fudge for decoration.
  • Store the fudge in an airtight container. If the fudge is stored at room temperature, it will keep 3-4 days. In the refrigerator, it will keep for 1 week. Freeze fudge for up to 3 months.

Jenn’s Notes

Storage:
Store the fudge in an airtight container. If the fudge is stored at room temperature, it will keep 3-4 days. In the refrigerator, it will keep for 1 week.
Fudge can be frozen for 2-3 months. Wrap in plastic wrap and then place in a airtight freezer bag. When ready to eat, defrost in the freezer bag until it reaches room temperature.
Tips:
  • Make sure you sift your powdered sugar before adding it to your hot butter and peanut butter. This ensures that you have a smooth end result with your fudge.
  • You can substitute different brands of peanut butter in this recipe but remember do NOT use Natural or the Natural No-Stir options. These have different textures, therefore different outcomes, from the recipe as it is written. The brands I have used successfully are as follows:
    • Peter Pan- This brand is ever so slightly darker in appearance than the other brands and is a little sweeter because it has more sugar in the peanut butter itself than the others.
    • Skippy- This brand is just a little lighter in color than the Peter Pan.
    • Reese’s- This brand has a very slight orange hue, but not so much that it is odd, just a little different than the other brands.
    • JIF- This brand is a little saltier than the others and is the lightest in color overall.
  • All of these brands, when done as a side-by-side comparison, have been almost identical other than the above-mentioned variances. Unless you have a brand that you love the most, any of these choices will yield great results. 
NOTE: the photos show the fudge cut into about 16 pieces – this is for visual purposes only. These would be HUGE pieces of fudge. I normally cut mine into anywhere from 49-64 pieces. 

Video

Nutrition Info

Calories: 85kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 88IU | Calcium: 4mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 5 stars
    You show 16 pieces, but in the serving size it states 64 pieces at 85 calories a serving. At 16 pieces the calorie count would be 340.

  2. Why can’t you use natural peanut butter? I have a friend who won’t eat regular peanut butter because of the bad things that he thinks are in it. Please answer ASAP.

    1. As mentioned above:
      You can substitute different brands of peanut butter in this recipe but remember do NOT use Natural or the Natural No-Stir options. These have different textures, therefore different outcomes, from the recipe as it is written. The brands I have used successfully are as follows:
      Peter Pan- This brand is ever so slightly darker in appearance than the other brands and is a little sweeter because it has more sugar in the peanut butter itself than the others.
      Skippy- This brand is just a little lighter in color than the Peter Pan.
      Reese’s- This brand has a very slight orange hue, but not so much that it is odd, just a little different than the other brands.
      JIF- This brand is a little saltier than the others and is the lightest in color overall.

      1. You call this easy !!! Try mixing microwaved white chocolate with PB of choice (no naturals please); stir equal amount of PB; pour in 8×8 pan;refrigerate !!! Recipe from Auntag and made for my Grandma Gorecli … Grandma loved it !!!

  3. 5 stars
    I’ve made Microwave Peanut Butter Fudge like this for years. It is so fast and delicious! I have just 1 suggestion, when cutting, instead of using a knife, use a pizza slicer! Works great and is faster than using a knife! I also make chocolate Microw6 Fudge that’s even easier than the Peanut Butter Fudge!

  4. I’m leery of making this recipe. It says 64 servings. Couldn’t have that many in a 8 x 8 pan. Seems like it should be an 8 x 11″. If I click on double or triple the recipe it stills says to use the 8 x8 pan. Only the ingredients are increased. Can you verify this recipe should be the 8 x8 pan?

    1. So you really want to make these into small squares, they are very rich! I just made it again, and didn’t cut them up in 1 inch squares, they were probably closer to 1.5. But you should for sure use the 8×8 pan! They will work out great. Just cut them into whatever size you please. Just note, it is very rich fudge and you don’t want too big of pieces!