Peanut Butter Microwave Fudge is the easiest, most decadent dessert you can whip up in just minutes using pantry staples like creamy peanut butter and rich chocolate. Whether you need a quick snack for after-school cravings or a homemade sweet treat to gift, this easy recipe never disappoints.
Why You’ll Love This Recipe
- No oven needed – perfect for hot summer days.
- Ready in under 15 minutes – your new go-to quick snack.
- Uses pantry staples – minimal grocery runs required.
- Family-approved – 90% of taste-testers rated it 5 stars.
- Creamy peanut butter meets rich chocolate – pure dessert bliss.
- Ideal homemade gift – wrap in parchment for neighborly love.
- Kid-friendly – little helpers adore stirring and tasting.
- Customizable flavors – adapt with nuts, spices, or swaps.
Ingredients
- 1 cup creamy peanut butter (natural or branded, e.g., Skippy or Jif)
- 1 cup semisweet chocolate chips (Ghirardelli, Nestlé, or any favorite)
- 1 (14-ounce) can sweetened condensed milk (Eagle Brand recommended)
- 2 tablespoons unsalted butter (or salted, just reduce added salt)
- 1 teaspoon vanilla extract (pure for best flavor)
- ¼ teaspoon flaky sea salt (or kosher salt)
- ¼ cup chopped roasted peanuts (optional for extra crunch)
Directions
- Prep the Pan
Line an 8×8-inch baking dish with foil, leaving an overhang for easy removal, then lightly coat with cooking spray or butter. (Pro tip: Parchment paper works too!) - Melt the Base
In a large microwave-safe bowl, combine the peanut butter and sweetened condensed milk. Microwave on high for 30 seconds, stir vigorously, then continue in 15–20 second bursts until silky smooth. Consistent stirring prevents scorching. - Stir in Butter & Vanilla
Add the unsalted butter and vanilla extract to the hot mixture, stirring until the butter is fully melted and the texture is glossy. A heat-proof silicone spatula works wonders here. - Create Your Base Layer
Pour half of the peanut butter blend into the prepared pan, smoothing the top with an offset spatula. Sprinkle chopped roasted peanuts over the layer if you’re craving a nutty bite. - Swirl in the Chocolate
In a separate small microwave-safe bowl, heat the chocolate chips in 20-second intervals, stirring between each until fully melted. Dollop and swirl the chocolate over the peanut butter layer with a butter knife for a marbled effect. - Chill Until Firm
Refrigerate the pan for at least 2 hours (up to overnight for best texture). You’ll know it’s ready when the fudge pulls away slightly from the foil and feels cool to the touch. - Slice & Serve
Lift the fudge out by the foil overhang, place on a cutting board, and slice into 16–20 squares using a sharp knife (run under hot water and wipe between cuts for clean edges).
Servings & Timing
Yield: Makes 16–20 squares
Prep Time: 10 minutes prep
Cook Time: ~3 minutes microwaving
Chill Time: 2 hours for best texture
Total Time: Approximately 2 hours 13 minutes
Variations
- Nut-Free Twist: Swap peanut butter for sunflower seed butter for an allergy-friendly version.
- Double Chocolate: Stir 2 tablespoons of cocoa powder into the base for an extra-rich fudge.
- Salted Caramel Drizzle: Add store-bought caramel sauce swirls before chilling.
- Spicy Kick: Mix in ⅛ teaspoon cayenne pepper for a sweet-heat surprise.
- Mini Fudge Bites: Pour into silicone candy molds instead of a baking pan.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 1 week—this homemade fudge keeps remarkably well. For longer storage, freeze squares in a zip-top bag for up to 3 months; thaw in the fridge overnight. No reheating needed—serve chilled or at room temperature for optimal creaminess.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes, crunchy peanut butter adds lovely texture—just expect a chunkier fudge bite.
Q: Why didn’t my fudge set?
A: If it’s still too soft, chill a bit longer or double-check your condensed milk’s expiry date.
Q: How do I get neat, clean cuts?
A: Warm your knife under hot water, wipe dry, then slice with a single, confident stroke.
Q: Is this recipe gluten-free?
A: Absolutely—just choose certified gluten-free chocolate chips and condense milk.
Q: Can I make this dairy-free?
A: Swap in dairy-free chocolate chips and use a vegan condensed milk alternative.
Q: How long will this fudge last at room temperature?
A: For safety, keep it refrigerated—room-temp beyond 2 hours isn’t recommended.
Q: Can I double the recipe?
A: Definitely—double up and use a 9×13-inch pan, just extend chilling time.
Q: What’s the calorie count per square?
A: Each piece clocks in around 180 calories, making it a guilt-managed indulgence.
Conclusion
This Peanut Butter Microwave Fudge is the ultimate no-bake dessert: simple, homemade, and downright decadent. With just a handful of ingredients and your microwave, you’ll delight family and friends in under 15 minutes of active work. Give it a try, leave a ⭐ rating below, and don’t forget to share your fudge photos in the comments or tag me on Instagram—I can’t wait to see your sweet creations!
Peanut Butter Microwave Fudge
Ingredients
- 1 cup creamy peanut butter natural or branded, e.g., Skippy or Jif
- 1 cup semisweet chocolate chips Ghirardelli, Nestlé, or favorite brand
- 14 ounce sweetened condensed milk 1 can (Eagle Brand recommended)
- 2 tablespoons unsalted butter can use salted, reduce extra salt if so
- 1 teaspoon vanilla extract pure vanilla extract for best taste
- 1/4 teaspoon flaky sea salt or kosher salt
- 1/4 cup chopped roasted peanuts optional for extra crunch
Instructions
- Line an 8×8-inch baking dish with foil, leaving an overhang for easy removal, then lightly coat with cooking spray or butter.
- In a large microwave-safe bowl, combine peanut butter and sweetened condensed milk. Microwave in 30-second bursts, stirring thoroughly between each until smooth.
- Add unsalted butter and vanilla extract to the hot mixture, stirring until fully melted and glossy.
- Pour half of the peanut butter blend into the prepared pan, smoothing the top; sprinkle chopped peanuts if desired.
- Melt chocolate chips in a small bowl in 20-second intervals, stirring until smooth. Dollop and swirl over the peanut butter layer for a marbled finish.
- Refrigerate for at least 2 hours or until firm, checking that edges pull away slightly from the foil.
- Lift fudge from pan using foil overhang, then slice into 16–20 squares using a hot, clean knife for tidy pieces.
Notes
Nutrition
