Peanut Butter Fudge

This peanut butter fudge recipe is my favorite because there’s no baking, no stovetop cooking, and no candy thermometer involved. Everything comes together with just a few simple microwave steps. The peanut butter fudge base is rich and creamy, while the chocolate layer adds just enough contrast, and the white chocolate peanut butter swirl on top makes it look beautiful without adding much extra work. The secret ingredient is sweetened condensed milk. I’ll show you how to make it!

Why You’ll Love This Peanut Butter Fudge

This recipe looks impressive, but it’s surprisingly simple to make.

• No candy thermometer: There’s no need to cook sugar to a precise temperature.
• No stovetop: All three components can be made right in the microwave.
• Rich and creamy: Sweetened condensed milk and white chocolate give the peanut butter fudge an incredibly smooth texture.
• Chocolate + peanut butter: The dark chocolate layer cuts through the sweetness and gives you that classic combination in every bite.
• Beautiful swirl: The white chocolate peanut butter swirl makes the fudge look special with very little extra effort.
• Great for making ahead: The fudge needs time to chill anyway, making it a perfect dessert to prepare the day before.
• Perfect for gifting: Cut it into small squares and package it in a holiday tin or treat box.

Key Ingredients

Sweetened condensed milk: This is the secret to making easy microwave fudge. It provides both sweetness and a creamy texture without requiring a traditional cooked sugar syrup. Make sure you are using sweetened condensed milk, not evaporated milk.

White chocolate: Use good-quality real white chocolate that contains cocoa butter. White chocolate bars, couverture chocolate, or callets tend to melt more smoothly than inexpensive white chocolate chips.

Peanut butter: Conventional creamy peanut butter, such as Jif or Skippy, works best. Its emulsified texture keeps the fudge smooth and helps it set consistently.

Dark or semi-sweet chocolate: A darker chocolate provides some bitterness to balance the sweetness of the peanut butter fudge layer.

Vanilla extract: A small amount rounds out the flavor of the white chocolate and peanut butter.

Sea salt: Salt is especially important in a sweet recipe like this one. It helps bring out the peanut butter flavor and keeps the fudge from tasting overly sweet.

How to Make Peanut Butter Fudge

All of the information is down below in the recipe card, but I’ll also break it down here step by step!

Prepare your Dish

Line an 8×8-inch pan with parchment paper, leaving enough parchment hanging over the sides to use as handles later.

Melt the Condensed Milk & White Chocolate

Place the sweetened condensed milk and finely chopped white chocolate in a large microwave-safe bowl.

Microwave in 20- to 30-second intervals, stirring thoroughly after each interval. Stop heating when the chocolate is almost completely melted. Continue stirring and allow the residual heat to finish melting the remaining pieces.

Add the Peanut Butter

Add the creamy peanut butter, vanilla extract, and salt. Stir until the mixture is completely smooth and glossy. If you still have stubborn pieces of chocolate, microwave the mixture for another 10 to 15 seconds. Be careful not to overheat it, as white chocolate can seize or become oily when it gets too hot.

Spread out in the Pan

Spread the peanut butter fudge mixture evenly into the prepared pan.

Make the Chocolate Layer

Add the semi-sweet or dark chocolate and peanut butter to a separate microwave-safe bowl. Microwave in 20-second intervals, stirring well between each interval, until the chocolate is melted and the mixture is completely smooth.

Smooth it Over the Peanut Butter Layer

Pour the chocolate mixture over the peanut butter fudge and gently spread it into an even layer.

Make the Peanut Butter Swirl

Combine the white chocolate and peanut butter in a small microwave-safe bowl.

Microwave for about 15 to 20 seconds and stir until smooth.

Add the Peanut Butter

While the chocolate layer is still wet, drizzle the peanut butter mixture over the surface in straight lines.

Swirl!

Run the tip of a butter knife or skewer through the lines in alternating directions to create the decorative swirl. You only need a few passes—too much swirling will blend the layers together instead of creating a defined pattern.

Sprinkle the top with flaky sea salt, if desired.

Chill & Serve

Let the fudge sit at room temperature for about 15 to 20 minutes before transferring it to the refrigerator. Refrigerate for at least 4 hours, or preferably overnight, until completely firm.

Once set, use the parchment paper to lift the entire block of fudge out of the pan.

Cut it into small squares using a sharp knife. Wiping the blade clean between cuts will give you the neatest edges and show off the layers.

Variations

There are plenty of easy ways to customize this fudge.

For extra crunch, use crunchy peanut butter in the fudge base or sprinkle chopped roasted peanuts over the chocolate layer.

You can also add mini peanut butter cups to the top before chilling, or scatter chopped peanut butter cups over the chocolate layer.

For an even deeper chocolate flavor, use bittersweet chocolate in place of semi-sweet.

If you love salty-sweet desserts, don’t skip the flaky sea salt. It provides a delicious contrast to the rich white chocolate and peanut butter.

You can also leave off the chocolate layer entirely for a simple white chocolate peanut butter fudge.

Storage

Store Peanut Butter Fudge in an airtight container in the refrigerator for up to 1 week.

I recommend placing parchment paper between layers so the pieces don’t stick together.

You can let the fudge sit at room temperature briefly before serving if you prefer a softer, creamier texture.

Frequently Asked Questions

More Peanut Butter Recipes

If you love the combination of peanut butter and chocolate, there are plenty of other Pies & Tacos recipes to try next. This would be a great place to internally link Peanut Butter Banana Muffins, Peanut Butter Cheesecake, Peanut Butter Macarons, and another chocolate-peanut butter recipe from the site.

I would keep your existing recipe-card instructions essentially as written—they’re already clear and specific—and use the expanded instructions above for the body of the post.

Peanut Butter Fudge

Camila Hurst

Rich and creamy Peanut Butter Fudge made with sweetened condensed milk, white chocolate, and creamy peanut butter, topped with a chocolate layer and beautiful peanut butter swirl. This easy microwave fudge requires no baking, stovetop cooking, or candy thermometer.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 24 pieces

Calories 250 kcal

Ingredients

 

Peanut Butter Fudge

• 1 14 oz can sweetened condensed milk 396g
• 2 cups real white chocolate, finely chopped 340 g
• ½ cup creamy peanut butter 130 g
• 1 tsp vanilla extract
• ¼ tsp fine sea salt

Chocolate Layer

• ¾ cup semi-sweet or dark chocolate, finely chopped or chocolate chips 128 g
• 2 tbsp creamy peanut butter

Peanut Butter Swirl

• 2 tbsp creamy peanut butter
• 1 tbsp white chocolate

Optional

• flaky sea salt

Instructions

 

• Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides so the fudge can be easily lifted from the pan later.
• Place the sweetened condensed milk and white chocolate in a large microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring very well after each interval, until the chocolate is almost completely melted.
• Add the peanut butter, vanilla, and salt. Stir until completely smooth. If needed, microwave for another 10 to 15 seconds, but avoid overheating the mixture.
• Spread the peanut butter fudge evenly into the bottom of the prepared pan.
• To make the chocolate layer, place the semi-sweet or dark chocolate and peanut butter in a separate microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
• Pour the chocolate layer over the peanut butter fudge and spread it evenly over the surface.
• To make the peanut butter swirl, place the white chocolate and peanut butter in a small microwave-safe bowl. Microwave for about 15 to 20 seconds, then stir until smooth.
• While the chocolate layer is still wet, drizzle the peanut butter swirl over the top in straight lines.
• Run a butter knife through the lines in an up-and-down motion along the length of the pan, alternating directions with each pass, to create the swirled pattern.
• If desired, sprinkle lightly with flaky sea salt.
• Place the fudge in the refrigerator and chill until completely set before lifting it from the pan and slicing.
• Let the fudge sit at room temperature for about 15 to 20 minutes, then refrigerate for at least 4 hours, or preferably overnight, until completely firm.
• Lift the fudge from the pan using the parchment paper and slice into squares. For the cleanest slices, use a sharp knife and wipe the blade between cuts.

Storage

• Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months.

Notes

White chocolate: Use real white chocolate containing cocoa butter. Many white chocolate chips are made primarily with palm oil or other fats and may not melt or set as smoothly. Baking bars, couverture chocolate, or good-quality white chocolate callets work best.

Peanut butter: For the most reliable texture, use conventional creamy peanut butter such as Jif or Skippy rather than natural peanut butter that separates. Natural peanut butter can make the fudge softer or oily. Crunchy peanut butter can be used in the fudge layer if you prefer additional texture, but creamy peanut butter works best for the swirls.

Chocolate: Semi-sweet or dark chocolate works best because its bitterness balances the sweetness of the white chocolate and condensed milk. Milk chocolate can also be used, but the finished fudge will be noticeably sweeter.

Swirling: Use only a few passes with the knife or skewer. Overmixing will muddy the chocolate and peanut butter layers rather than creating defined swirls.

Freezing: Slice the fudge and arrange the pieces in a single layer on a parchment-lined baking sheet. Freeze for about 2 hours, then transfer to an airtight container or freezer bag. Place parchment between layers if stacking. Thaw in the refrigerator for a few hours before serving.

Nutrition

Serving: 1pieceCalories: 250kcal

Keyword chocolate, fudge, peanut butter

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