Microwave Peanut Butter Fudge
Remember that afternoon when a surprise thunderstorm rolled in and the kids next door practically begged for something sweet? That was me, hair in a messy bun, listening to raindrops tap-dance on my kitchen window. I had zero time (or energy) to fuss with an oven, but I knew exactly where to look: my trusty microwave. Ten minutes later, we were all huddled around a cutting board, dunking squares of creamy peanut butter fudge into cold milk and declaring it the best thing since sliced bread.
Honestly, if you’ve ever raided your pantry in a panic—sweaty palms, kids whining, that dramatic “Mom, what can we snack on?” moment—this recipe is your secret weapon. And yes, really: all you need are four main ingredients, a microwave-safe bowl, and a smidge of patience while it chills. Ready to fall in love with fudge all over again?
Why You’ll Love This
- No oven, no stovetop—just a microwave and a bowl (hallelujah!)
- Ready in under 15 minutes, so it truly feels like magic
- Only four pantry-perfect ingredients (plus fun mix-ins, if you want ’em)
- Creamy, dreamy texture that practically melts on your tongue
- Protein-packed peanut butter gives you a little energy boost (about 7g per serving!)
- Naturally gluten-free (and easily dairy-free with plant-based butter)
- Perfect for gifting—wrap in parchment, tie with twine, and you’re golden
Ingredient Notes
- 1 cup creamy peanut butter (If you’re using natural, give it a good stir—no one wants oil pools. I like Smucker’s Natural or 365 Whole Foods.)
- 2 cups powdered sugar, sifted (Bob’s Red Mill is my go-to for uber-smooth results.)
- ¼ cup unsalted butter, room temperature (swap for plant-based butter or coconut oil to keep it vegan—your call!)
- 1 teaspoon pure vanilla extract (Nielsen-Massey makes my heart sing.)
- Pinch of fine sea salt (skip if your peanut butter is already salted—this just heightens the flavor.)
Optional mix-ins & toppings (totally optional, but oh-so-fun):
• Mini dark chocolate chips (1/2 cup)—stir ’em in or sprinkle on top.
• 1 tablespoon coconut oil—for extra sheen and silky mouthfeel.
• A sprinkle of crushed peanuts or flaky sea salt—for that irresistible crunch and contrast.
Step-by-Step Directions
- Line your pan. Grab an 8×8-inch square pan, line it with parchment paper, and let the edges hang over. Trust me, this saves you from wrestling with a cement block of fudge later.
- Melt the peanut butter and butter. Dump your peanut butter and room-temp butter into a large microwave-safe bowl. Heat on high for 30 seconds, then stir like your life depends on it. Repeat until the mixture is smooth and glossy (usually 2–3 bursts). Pro tip: use a silicone spatula to scrape the sides, so you don’t end up with hot peanut-buttery pockets.
- Add the yum. Stir in the vanilla extract and that pinch of sea salt. Take a deep breath, inhale that toasty scent, and feel proud of yourself.
- Sweeten the deal. Sift the powdered sugar right over the warm peanut butter mix. Fold gently until you have a thick, slightly stretchy batter. Too stiff? Splash in a teaspoon of milk or coconut oil. Too loose? Toss in a tablespoon more powdered sugar.
- Get it in the pan. Pour or spoon the batter into your prepared pan. Smooth the top with the back of a spoon or an offset spatula. Feeling fancy? Scatter chocolate chips or a pinch of flaky salt over the top.
- Chill out. Slide that pan into the fridge for at least 30 minutes. In a hurry? The freezer works in half the time—15 minutes should do it. You’re aiming for firm-but-giving fudge.
- Slice and indulge. Lift the fudge out using the parchment edges, then plop it on a cutting board. Warm your knife under hot water, pat it dry, and slice into 16–20 dreamy squares. Dip between cuts if you’re going for that ultra-clean edge.
Optional Variations & Flavor Twists
- Chocolate swirl: Melt ¼ cup dark chocolate chips, drizzle over the top before chilling, and gently swirl with a toothpick.
- Nutty crunch: Fold in ¼ cup chopped peanuts or pecans for extra texture and a rustic vibe.
- Spiced twist: Stir in ¼ teaspoon cinnamon and a dash of cayenne for a cozy, sweet-and-spicy punch.
- Vegan delight: Swap the butter for coconut oil or vegan margarine. Make sure your powdered sugar isn’t processed with bone char.
- S’mores fudge: Top with crushed graham crackers and mini marshmallows before chilling for campfire nostalgia in every bite.
Storage & Reheating Tips
- Fridge: Keep your fudge in an airtight container for up to two weeks. It’s perfect for make-ahead dessert trays (hello, holiday season!).
- Freezer: Layer squares between parchment or wax paper in a freezer-safe bag or box for up to two months. Thaw in the fridge for 20–30 minutes before serving.
- Quick soften: Need that just-made softness? Microwave a single square on low power for 5–7 seconds. But watch it closely (nobody likes a molten mess!).
Let’s Chat!
Well, there you have it—my absolute go-to for when life gets busy, the kids pop in, or you just need an afternoon pick-me-up. I’m telling you, this microwave peanut butter fudge is a total game-changer: sweet, silky, and downright comforting in every bite. If you give it a whirl, drop me a comment below and let me know how you customized it. Did you add extra chocolate? A sprinkle of sea salt? Or maybe you turned it into a vegan delight? Whatever you tried, I can’t wait to hear all about it.
Thanks for stopping by my cozy little corner of the internet. Here’s to quick, craveable treats and the joy of homemade desserts—no oven required! xo
Microwave Peanut Butter Fudge
Ingredients
- 1 cup creamy peanut butter stir well if using natural
- 2 cups powdered sugar sifted
- 1/4 cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt adjust to taste, skip if peanut butter is salted
- 1/2 cup mini dark chocolate chips for mixing in or topping
- 1 tablespoon coconut oil if extra sheen is desired
- crushed peanuts or flaky sea salt for garnish
Instructions
- Line an 8x8-inch square pan with parchment paper, allowing the edges to overhang for easy removal.
- Combine peanut butter and room temperature butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.
- Stir in vanilla extract and sea salt to brighten the sweetness.
- Sift powdered sugar over the peanut butter mix and stir until a thick, glossy batter forms.
- Pour the fudge batter into the prepared pan and smooth the top with a spatula.
- Chill in the fridge for 30 minutes or in the freezer for 15 minutes until firm yet yielding.
- Once set, lift the fudge block using the parchment paper edges, slice into squares, and enjoy!
