Easy Peanut Butter Fudge
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I still remember the first time I made this peanut butter fudge — three ingredients, ten minutes, and a plate of perfectly creamy squares that disappeared before dinner. This is the kind of no-fuss sweet you can pull together when unexpected guests show up, when you need a simple baking win with kids, or when store-bought candy just won’t do. It’s rich, reliably smooth, and remarkably forgiving.
If you like other peanut-butter-forward quick sweets, you might also enjoy these easy no-bake peanut butter oat cups as a portable alternative: no-bake peanut butter oat cups.
Why you’ll love this dish
This fudge is the definition of “quick comfort.” It combines pantry staples into a candy that feels indulgent but requires almost no technique. Here’s why folks keep turning to it:
- Speed: From start to fridge in under 15 minutes.
- Budget-friendly: No specialty ingredients.
- Kid-approved: Sweet, soft, and easy to cut into squares.
- Versatile: Serve at parties, pack in lunches, or use as a holiday treat.
“I made this for a last-minute bake sale and sold out within an hour — so simple and so addicting.” — a quick review from a repeat baker
Beyond convenience, this recipe is forgiving: a little extra powdered sugar firms it up; slightly over-melted peanut butter won’t ruin the batch. If you want a slightly nuttier texture, try using a natural or crunchy peanut butter and follow the tips below.
How this recipe comes together
Before you measure anything, here’s a quick process overview so you know what to expect:
- Gently melt butter and peanut butter together until smooth.
- Remove from heat and stir in powdered sugar, vanilla, and salt to form a thick batter.
- Press into a prepared square dish and chill until firm.
- Cut into squares and serve.
This is stovetop work that finishes in the fridge — no candy thermometer required. The key moments are melting evenly and stirring the sugar in while the mixture is warm for a smooth texture.
What you’ll need
- 1 cup peanut butter (creamy recommended; crunchy works for texture)
- 1 cup powdered sugar (confectioners’ sugar)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Notes and substitutions:
- For a dairy-free version, use vegan butter or coconut oil (texture will be slightly softer).
- If you prefer more salt contrast, increase salt to 1/2 tsp or sprinkle flaky sea salt on top before chilling.
- Using natural peanut butter (oil-separated) may yield a slightly thinner mixture; chill longer.
- Want something bake-free and chewy? Try these peanut-butter oatmeal cookies for another quick peanut-butter treat: peanut butter oatmeal cookies.
Step-by-step instructions
- Grease an 8×8-inch square dish (or line it with parchment) and set aside.
- Place 1/2 cup unsalted butter and 1 cup peanut butter in a small saucepan over medium heat. Stir constantly.
- When the mixture is fully melted and smooth, remove the pan from the heat.
- Stir in 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix until no dry streaks remain and the batter is thick.
- Transfer the mixture to the prepared dish. Use a spatula to spread it evenly and press it down.
- Refrigerate until firm, about 1–2 hours.
- Lift out the fudge using the parchment (if used) and cut into squares. Serve chilled or at room temperature.
Keep steps short and steady — do not overheat the peanut butter, and add the powdered sugar off heat to avoid graininess.
Best ways to enjoy it
- Serve a few chilled squares on a dessert plate with fresh berries to cut the richness.
- Pair with a bold coffee or black tea to balance the sweetness.
- Add a square atop vanilla ice cream for an instant sundae upgrade.
- Pack individual pieces in wax paper for lunchbox treats or gift boxes.
If you want a portable snack version, chill until very firm and wrap pieces in parchment for easy transport.
How to store & freeze
- Refrigerator: Store in an airtight container for up to 2 weeks. Layer with parchment to prevent sticking.
- Room temperature: If kept cool and out of direct sun, the fudge will keep for 2–3 days.
- Freezer: Wrap individual squares tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature for 30–60 minutes before serving.
Food safety note: because this contains dairy (butter), keep it refrigerated in warm climates. If using full-fat coconut oil instead of butter, refrigeration is still recommended for best texture.
Pro chef tips
- Warm, not hot: Melt the butter and peanut butter over medium or medium-low heat. High heat can scorch the butter or make the peanut butter separate.
- Sift powdered sugar if it’s clumpy; it blends more smoothly that way.
- For extra sheen and silkiness, you can briefly beat the mixture once it cools slightly — a quick whisk for 10–15 seconds helps.
- Press firmly into the pan to reduce air pockets, which makes cleaner slices. A flat bottom measuring cup works well for compacting.
- If the mixture seems dry or crumbly, stir in a teaspoon of melted butter or a little milk to loosen it; if too soft, add a little more powdered sugar.
For a savory-sweet twist inspired by other peanut-based dishes, consider a side of savory peanut butter curry — a surprising pairing for those who love peanut flavors in both sweet and savory forms: peanut butter curry.
Recipe variations
- Chocolate swirl: Melt 1/4 cup semisweet chocolate and swirl it into the fudge before chilling.
- Crunchy peanut: Substitute half the peanut butter with crunchy for texture.
- Nut-free: Use sunflower seed butter with a pinch of extra salt to mimic savory notes.
- Maple or brown sugar: Replace part of the vanilla with 1 tbsp maple syrup for autumnal flavor.
- Peanut butter cups style: Press mini chocolate cups on top before the fudge fully sets.
Dietary swaps: for vegan or dairy-free, vegan butter or coconut oil works; reduce coconut oil slightly if you find the texture too soft.
Your questions answered
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy gives a pleasant texture contrast. If you want a completely smooth fudge, stick to creamy.
Q: Is powdered sugar the same as confectioners’ sugar?
A: Yes — these terms are interchangeable. If your powdered sugar contains cornstarch (common in store-bought), that helps the fudge set.
Q: Can I make this in the microwave?
A: Yes. Microwave the butter and peanut butter in 20–30 second bursts, stirring between intervals until smooth. Then remove, stir in powdered sugar and other ingredients off heat.
Q: Why is my fudge grainy?
A: Graininess can come from adding powdered sugar while the mixture is too cool (it won’t dissolve) or from not stirring thoroughly. Warm the mixture slightly and stir until smooth, or sift the powdered sugar before adding.
Q: How long does this keep?
A: In the fridge, up to 2 weeks in an airtight container. Freeze for longer storage (up to 3 months).
Conclusion
If you want other easy peanut butter dessert ideas or inspiration for tweaking textures and flavors, check these tried-and-true takes: Easiest Peanut Butter Fudge Recipe, Creamy Peanut Butter Fudge – Barefeet in the Kitchen, and Easy Peanut Butter Fudge (Best Creamy Recipe!).
Happy making — this recipe is a great starter fudge that you can build on once you’ve mastered the basics.
Peanut Butter Fudge
Ingredients
Method
- Grease an 8x8-inch square dish or line it with parchment paper and set aside.
- In a small saucepan over medium heat, combine the unsalted butter and peanut butter. Stir constantly until fully melted and smooth.
- Remove from heat and stir in the powdered sugar, vanilla extract, and salt. Mix until no dry streaks remain and the batter is thick.
- Transfer the mixture to the prepared dish, using a spatula to spread it evenly and press it down.
- Refrigerate until firm, about 1–2 hours.
- Once firm, lift out the fudge using the parchment (if used) and cut into squares. Serve chilled or at room temperature.
