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I make this easy peanut butter fudge when I want something rich and sweet without much work. It is soft and creamy, with a deep peanut butter bite in every square. One small piece is plenty, and it melts in your mouth.

Stack of peanut butter fudge squares topped with colorful M&M's candies.
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I make this every holiday season because it is one of those treats everyone expects to see on the dessert table, but it is too good to save for December. I package a few squares in tins for neighbors, set it out at summer parties, and it is always one of the first things to disappear. Both the kids and the adults reach for it, which is exactly why I keep the recipe on repeat.

This is the fudge I reach for when I need a dessert in a hurry. It melts together in the microwave, so there is no stovetop and no candy thermometer, and the peanut butter flavor stays out front instead of getting buried under powdered sugar. If you love quick no-bake treats like this, my No Bake Peanut Butter Balls and No Bake Peanut Butter Pie are two more that come together fast and disappear even faster.

photo of Jen

READER FAVORITE

Why I Went Back and Retested This Fudge From the Top

I remade this fudge twice to get it right, and two small things made all the difference. A light spray of cooking spray under the parchment holds the paper still while you spread, and giving the butter the full 90 seconds to melt is what keeps the fudge smooth instead of grainy. I also learned to add the powdered sugar slowly, so there are no dry pockets hiding in the finished squares.

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Here’s Where Most Go Wrong

  • The powdered sugar goes in slowly, one cup at a time, and you keep stirring until each addition is fully mixed before you add more.
  • The mixture gets very thick and stiff near the end, and that is exactly when it is tempting to stop stirring early. Do not. Any little pockets of powdered sugar you leave behind will show up as dry, crumbly spots once the fudge sets. Slow and fully mixed is what gives you that smooth, creamy bite all the way through.
  • Sift the powdered sugar before it goes in too. Sifting breaks up the lumps so they actually blend into the warm peanut butter instead of staying as gritty bits.

What You’ll Need

peanut butter fudge.
  • Creamy peanut butter: This is the one ingredient that makes or breaks the fudge. Use regular creamy peanut butter and do not reach for the natural or no-stir kind. Those have a different oil content and texture, and they will change how the fudge sets and feels.
  • Unsalted butter: Unsalted lets you control the flavor so the fudge does not turn out salty. It melts down with the peanut butter to create the smooth, creamy base everything else builds on.
  • Powdered sugar: Powdered sugar sweetens the fudge and firms it up as it chills, no cooking required. Sift it first so it blends in clean, and add it slowly so the texture stays smooth instead of gritty.
  • Vanilla extract: A full two teaspoons rounds everything out and brings the peanut butter flavor forward. It is a small amount of liquid that makes the fudge taste finished rather than flat.

Which Peanut Butter Brand Should You Use

Any regular creamy peanut butter works here, and I tested several side by side to see if it mattered. The honest answer is that all of them turned out great, with only tiny differences you would probably never notice unless you lined them up next to each other.

Here is what I found. Peter Pan is a touch darker and a little sweeter because it has more sugar in the peanut butter itself. Skippy comes out slightly lighter than Peter Pan. Reese’s has a very faint orange tint, not strange looking, only a little different. JIF is the lightest in color and runs a bit saltier than the rest.

Unless you have a brand you already love, grab whichever one is in your pantry. The one hard rule stays the same, no natural or no-stir peanut butter.

Peanut butter fudge square with a bite taken out, topped with colorful M&M's candies.

How to Make Peanut Butter Fudge in the Microwave

Step 1: Prep the pan. Cut one piece of parchment to fit the bottom of an 8×8 dish and a second piece long enough to hang over the sides. Spray the pan, press the overhanging piece in place, and set the smaller piece aside for later.

Step 2: Melt the butter and peanut butter. Heat 1 cup unsalted butter and 1½ cups creamy peanut butter in a microwave-safe bowl for 60 to 90 seconds, until the butter is completely melted. Microwaves vary, so start checking at 60 seconds and go the full 90 if you need it.

Peanut butter fudge mixture in a glass mixing bowl.

Step 3: Stir in the vanilla and powdered sugar. Stir in 2 teaspoons vanilla, then add 3¼ cups sifted powdered sugar one cup at a time, stirring well between each addition. Keep going until there are no white streaks or lumps, even once it gets stiff.

Peanut butter fudge mixture mixed until thick and smooth.

Step 4: Spread and chill. Pour the fudge into the pan, spread it to the edges with a spatula, then lay the reserved parchment on top and press it smooth. Leave that piece in place and chill for a full 2 hours.

Peanut butter fudge pressed into a parchment lined baking pan.

Step 5: Score and lift out. Peel off the top parchment and lightly score your pieces, 4 by 4 for larger squares or 6 by 6 for smaller ones, without cutting through. Use the overhang to lift the slab onto a cutting board.

Scored peanut butter fudge in a parchment lined baking pan.

Step 6: Slice and decorate. Warm a sharp knife under hot water, dry the blade, and cut along your score marks. Gently press 2 to 3 M&Ms onto each piece if you want them, using a light touch so the fudge does not crack.

Cut peanut butter fudge squares topped with colorful M&M's candies.

Recipe Tips

Use cooking spray under the parchment, not water. In my first test I tried a little water under the paper to hold it down and it did not work. The paper still shifted and water seeped out the edges. A light spray of nonstick cooking spray holds everything in place while you spread.

Cut your pieces to match your toppings. This makes 16 larger pieces or 36 small ones depending on how you slice it. If you are topping each piece with 2 to 3 full-size M&Ms, cut the larger squares so there is room to hold them flat. If you want small pieces, mini M&Ms are the way to go.

Wait until the fudge is cut to press in the M&Ms. After the full chill and once the pieces are sliced, the fudge is set enough to hold the candy but still soft enough to take it. A gentle press is all you need. The M&Ms are optional, so leave them off for a plain square, or swap in red and green for the holidays.

Peanut butter fudge square with a bite taken out, topped with colorful M&M's candies.

How to Store It

Keep the fudge in an airtight container. At room temperature it holds for 3 to 4 days, which is how I store it when I am setting it out for a party over a couple of days.

  • In the refrigerator it keeps for up to 1 week.
  • To freeze it, wrap the pieces individually in plastic wrap, tuck them into a freezer-safe container or bag, and freeze for up to 3 months.
  • Thaw in the refrigerator before serving.

It earns a spot on my no bake desserts table right next to the cookies and bars every time.

A plate piled high with peanut butter fudge squares, each topped with colorful M&M's candies, surrounded by bowls of peanut butter, extra M&M's, and glasses of milk.

Peanut Butter Fudge FAQ

Why does my peanut butter fudge taste like powdered sugar?

That usually means the sugar is doing too much of the talking. A lot of recipes call for so much powdered sugar that it buries the peanut butter and dries out the texture. I use 3¼ cups on purpose so you get a real peanut butter bite first. It is still sweet because it is fudge, but the peanut butter stays out front.

Can I use crunchy peanut butter instead of creamy?

I tested this with creamy peanut butter for that smooth, melt-in-your-mouth texture. Crunchy would add little bits of peanut throughout, so treat it as a starting point rather than a tested swap. The one thing that stays firm either way is no natural or no-stir peanut butter.

Do I need a candy thermometer to make peanut butter fudge?

No. This is a microwave peanut butter fudge, so there is no boiling and no temperature to hit. The powdered sugar is what sets the fudge as it chills, which is why you can skip the thermometer and the stovetop entirely.

Why won’t my fudge set up?

The two usual causes are butter that was not fully melted and powdered sugar that was not completely mixed in. Give the butter the full 90 seconds, add the sifted sugar slowly until there are no streaks, then chill the pan a full 2 hours before slicing. Rushing any of those three steps is what leaves it too soft.

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4.98 from 40 votes
Peanut butter fudge squares topped with colorful M&M's candies.

Peanut Butter Fudge

Author — Jennifer Fishkind
Serves — 36
This easy peanut butter fudge is soft, creamy, and made with only 4 ingredients. I hold back the powdered sugar so the peanut butter flavor stays front and center.
PrintRatePin
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes

Ingredients
 

  • 1 cup unsalted butter
  • 1½ cups creamy peanut butter (NOT the natural or the natural no-stir varieties)
  • 2 teaspoons vanilla extract
  • 3¼ cups powdered sugar sifted
  • Red and Green M&M’s (for garnishing the tops of each piece of fudge-optional)

Instructions
 

  • Using the bottom of the 8×8 baking dish as a template, cut out a piece of parchment paper. 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.
  • Spray the bottom of the 8×8 baking pan with cooking spray before lining the pan with the parchment paper. This keeps the paper in place while you are spreading the fudge.
  • Line the 8×8 prepared pan with the parchment paper.
  • Add the unsalted butter and creamy peanut butter in a medium-sized microwave-safe bowl. Heat for 60-90 seconds until the butter is completely melted. Carefully remove the bowl from the microwave and stir.
    1 cup unsalted butter, 1½ cups creamy peanut butter
  • Add the 2 teaspoons of vanilla extract and stir until the vanilla is incorporated.
    2 teaspoons vanilla extract
  • Slowly add the sifted 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.
    3¼ cups powdered sugar
  • 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.
  • Remove the fudge from the refrigerator at the end of the 2 hours. Remove the top piece of parchment paper. Using a sharp kitchen knife, pre-score the size and number of the serving pieces of fudge (4 by 4 or 6 by 6), 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 blade and, using the pre-measured score marks, slice the pieces of fudge.
  • Once the pieces are cut, gently press 2-3 red and green M&M’s on the top of each piece of fudge for decoration. (Pressing too firmly can cause the fudge to crack).
    Red and Green M&M’s
  • Store the fudge in an airtight container. If the fudge is stored at room temperature, it will keep for 3-4 days. In the refrigerator, it will keep for 1 week.

Jenn’s Notes

  • Use regular creamy peanut butter, never natural or no-stir, or the fudge will not set the same way.
  • Sift the powdered sugar and add it one cup at a time, stirring until there are no white streaks, so you do not get dry crumbly spots.
  • Give the butter the full 90 seconds to melt and chill the fudge a full 2 hours before slicing for clean squares.
Store in an airtight container at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.
To freeze, wrap the pieces individually and keep in a freezer-safe container for up to 3 months, then thaw in the refrigerator before serving.
 
The M&Ms are optional. Leave them off for a plain square or use red and green for the holidays.

Nutrition Info

Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Calcium: 7mg | Iron: 0.2mg
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Comments

  1. 5 stars
    I haven’t tried it yet, but sounds yummy ! 😋 My friend loves peanut butter & chocolate ! Is it possible to add a layer of chocolate & if so, how ? Thanx Sue

    Reply

    1. I haven’t tested adding a chocolate layer to this recipe, so I can’t say for sure how it would turn out. If you’re looking for a peanut butter and chocolate fudge, though, I’d recommend trying my Buckeye Fudge instead. It has delicious layers of peanut butter and chocolate and is made for that combination! 😊 [https://princesspinkygirl.com/buckeye-fudge/](https://princesspinkygirl.com/buckeye-fudge/)

      Reply

  2. 5 stars
    J’adore cette recette et pas long affaire merci beaucoup pour votre recette et joyeuses fêtes 🤶🎅😍

    Reply