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I wasn’t planning to make this fudge last Tuesday. I was halfway through clearing off the counter when I spotted the peanut butter jar and thought… “you know what? Why not.” It had been a week. One of those too-many-emails, cereal-for-dinner kinds of weeks. And sometimes, the only thing that makes sense is stirring up something sweet and simple with your favorite wooden spoon — the one that still has flour in the handle creases.
This peanut butter fudge is my go-to when I don’t want to think too hard but still want a treat that feels special. It’s creamy, rich, not too sweet, with just a little bit of salt to keep things interesting. No oven. No candy thermometer. No fuss. Just you, a mixing bowl, and a spoon you’ll definitely lick when no one’s looking.
Why You’ll Keep This Recipe Tucked in Your Junk Drawer
(That’s where I keep mine. Between a birthday candle and a rogue twist tie.)
- It’s microwave magic. No stove, no sugar boiling drama.
- It tastes like the holidays. Or Tuesday. Or childhood.
- It’s ready before the dishes are even dry. Just mix, chill, slice.
- It disappears fast. Like… suspiciously fast. Every time.
- You only need five things. And I bet you’ve got ‘em already.
The (Very Short) Grocery List
Let me just break it down for you — here’s what you need, and why it matters:
- 1 ¼ cups creamy peanut butter
I use good ol’ Jif. Natural peanut butter isn’t the one for this — it’s too oily and unpredictable. You want thick, creamy, spread-it-on-toast peanut butter. - 1 cup unsalted butter
Real butter, not margarine. Trust me. If you’ve only got salted, that’s totally fine — just leave out the added salt later. - ½ teaspoon fine sea salt
Don’t skip this. It’s not “extra” — it’s essential. That tiny hit of salt is what makes people go, “Wait… what is in this?” - 1 teaspoon vanilla extract
Adds that cozy, warm backdrop. The good stuff makes a difference here, but use what you’ve got. - 3 cups powdered sugar
This is where the fudge gets its body. Sift it if it looks lumpy — or don’t, honestly. It’ll still taste like heaven.
Let’s Make It — I’ll Talk You Through It
Line your pan.
Grab an 8×8 pan and line it with parchment or foil. Leave a bit of overhang — it makes lifting it out later so much easier.
Melt the base.
Toss the peanut butter, butter, and salt in a big microwave-safe bowl. Heat it on high in 30-second bursts, stirring between each one. It’ll take maybe 2 minutes total. Don’t walk away — you want it smooth and silky, not boiling or separated.
Add the vanilla.
Just a quick stir. Nothing fancy.
Mix in the sugar — slowly.
Start on low if you’re using a mixer, or your kitchen will look like a powdered sugar snowstorm. Add one cup at a time, scraping the bowl as you go. When everything’s in, crank up the mixer and beat it till it’s thick and creamy. Like, “I want to eat this straight from the bowl” thick.
Press into your pan.
Scoop it in, smooth it out, and tap the pan on the counter a few times to get rid of air pockets. I like to run a butter knife across the top for those satisfying swirls. Totally optional.
Chill time.
Stick it in the fridge for a couple hours. Then lift it out, slice it into squares (a warm knife helps!), and try not to eat three before anyone notices.
A Few Fun Twists (Because You Know I Can’t Leave Well Enough Alone)
- Sprinkle sea salt on top. That salty-sweet thing? Irresistible.
- Stir in mini chocolate chips just before spreading it in the pan. They’ll get a little melty. No one complains.
- Swirl in some Nutella or melted chocolate for a fancy look with zero effort.
- Add chopped roasted peanuts if you like a little crunch.
How to Keep It Fresh (If There’s Any Left)
- In the fridge: Keeps for about 2 weeks. Just layer with parchment so it doesn’t stick together.
- In the freezer: Wrap it up tight and freeze for up to 3 months. Great for holiday stashes.
- On the counter: Fine for a day or two — perfect for party trays or gift boxes.
Before You Go…
I know this isn’t a groundbreaking recipe. There’s nothing revolutionary about butter and sugar and peanut butter in a bowl. But sometimes, that’s exactly what we need — something unfussy and familiar and good. The kind of recipe that turns a regular afternoon into a little celebration.
If you make it, let me know how it goes. Tag me, email me, or just shout it from the kitchen. And if you’ve got your own family fudge story — or a twist I need to try — I’d love to hear it. I’m always just a spoonful away from my next batch.
Big hugs,
Easy Peanut Butter Fudge
Ingredients
- 1 1/4 cups creamy peanut butter
- 1 cup unsalted butter
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
Instructions
- Line an 8×8-inch pan with parchment paper or foil. Set aside.
- In a large microwave-safe bowl, add peanut butter, unsalted butter, and salt. Microwave on HIGH in 30-second intervals, stirring between each, until fully melted and smooth (about 90 seconds to 2½ minutes total).
- Stir in vanilla extract, then gradually beat in powdered sugar using an electric mixer on low speed, 1 cup at a time. Increase to high and beat until smooth and lump-free.
- Transfer mixture into the prepared pan. Press and smooth into an even layer with a spatula.
- Chill in the refrigerator for 2 hours or until firm. Lift out with the parchment or foil and cut into small squares.
Notes
Nutrition