This Peanut Butter Fudge Recipe couldn’t be any easier! Just two ingredients and about 30 minutes until your Peanut Butter Fudge is cooled, cut and headed for your mouth. Perfect for your Christmas Plate!
Easy Peanut Butter Fudge Recipe
What makes this fudge stand out against the rest, is that it’s microwave peanut butter fudge! No stove or pots needed! If that doesn’t scream “easy to make,” then nothing will. Another added benefit is that there are hardly any dishes to clean up afterward (which may be my favorite part).
I love fudge and have many fudge recipes on this blog already (if you haven’t seen them use the search bar) some of the more popular ones include the brownie batter fudge, cookie dough fudge, and my two-minute fudge recipe. With so many delicious and easy recipes available, you can create an entire buffet of fudge options at your next holiday gathering, or you can dominate the next cookie exchange with superior desserts.
2 Ingredient Peanut Butter Fudge
- Reeses peanut butter chips
- Sweetened condensed milk
I suggest using the name brand, Reeses Peanut Butter Chips for this recipe. These are the peanut butter chips I have tested this recipe with and can’t guarantee the outcome using other brand’s because other brands use different ingredients in their peanut butter chips.
How to make Microwave Peanut Butter Fudge
Place your peanut butter chips and your sweetened condensed milk in a microwave-safe bowl. Microwave the bowl for 1 minute and 30 seconds, stirring every 30 seconds to help the mix melt evenly and smoothly.
Stir a final time to ensure that the mixture is smooth and free of all lumps. If you want to add peanuts to your fudge for a little extra crunch, now would be the time!
Pour your melted mix onto a parchment-lined cookie sheet spreading it out into a square. Place it in the fridge for 30 minutes to cool it down and help it to set before cutting and eating.
Variations for this Microwave Peanut Butter Fudge Recipe
This recipe is super easy to make and even easier to tweak to make endless other variations to this recipe! Try adding chocolate chips on top or throughout the fudge, mixing in some marshmallows for a fluffernutter inspired fudge. Get creative, stuff Reese’s cups inside or Reese’s pieces. You really can’t go wrong!
Storing Microwave Peanut Butter Fudge
While the recipe requests that you place the fudge in the fridge, you are by no means obligated to keep it stored in there. You can easily keep in on the counter in an airtight container if you choose. The fridge was simply to help the fudge set quickly. You can store it on your counter for one week or in your fridge for up to 1 month.
Can you freeze Peanut Butter Fudge?
For a longer storage solution, you can freeze your peanut butter fudge (assuming that you didn’t eat it all right away). For the best freezing results, I recommend letting this foolproof peanut butter fudge set and cool, cut into squares, and then freeze the squares separated on a cookie sheet before storing it in an airtight container. This will keep everything from sticking together so that you can easily grab a piece whenever you want.
Microwave Peanut Butter Fudge Recipe FAQs
Just letting the mixture sit at room temperature, the fudge will harden. If you want it to harden faster, toss it in the fridge or freezer to help it set up at record speed.
If your fudge never sets, you may have accidentally mis-measured the chips in the recipe or the mixture didn’t get hot enough. Even if your mixture is completely melted, make sure to microwave for the full recommended time.
Make sure that the mixture is completely smooth before you stop cooking the fudge. This will help make sure you have a smooth fudge.
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Want all the FUDGE RECIPES? Check these out!
- The Best Fudge Recipe
- Cookie Dough Fudge
- Sugar Cookie Fudge
- Brownie Batter Fudge
- Chocolate Peppermint Fudge
2 Ingredient Peanut Butter Fudge Microwave Recipe
- 2 cups Reeses peanut butter chips
- 1 14 oz can sweetened condensed milk
- In a microwave safe bowl, add the peanut butter chips and sweetened condensed milk.
- Microwave for a total of 1 minute and 30 seconds, stirring ever 30 seconds.
- Stir one final time to insure the mixture is smooth and free of any lumps. Pour onto a parchment lined cookie sheet, spreading into a 9 inch square.
- Refrigerate for 30 minutes before cutting.
- Cut and serve.
- Store at room temperature in an air tight container for up to 4 days.
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