5 Minute Microwave Peanut Butter Fudge


I had a lot of fun making cookies and cream fudge and Nutella fudge. So I decided to tackle peanut butter fudge.

Before I had a chance to experiment, I came across this super easy recipe by Alton Brown.

It’s only four ingredients and doesn’t even use chocolate, which is what I had planned on doing.


This recipe takes only five minutes to put together. I did think they tasted too sweet. I might try to reduce the sugar next time or try experimenting using white chocolate and peanut butter.

For other easy fudge recipes, check out my cookies and cream fudge recipe and Nutella fudge recipe.

Microwave Peanut Butter Fudge

Ingredients:

8 ounces unsalted butter
1 cup creamy peanut butter (store bought)
1 pound powdered sugar

Directions:

Combine the butter and peanut butter in a microwave-safe bowl. Microwave for 1 minute and stir. Microwave for 1 more minute and stir again until mixture is completely melted and smooth. Add the powdered sugar to the peanut butter mixture and stir until batter is smooth. Spread into an 8 by 8-inch pan lined with parchment paper. Press another parchment paper on surface and use palms to smooth out top. Refrigerate for about 2 hours to let set. Cut into one inch squares with sharp knife. Keep uneaten portions stored in fridge.

Very Slightly Adapted from: Alton Brown

All images and content are © Kirbie's Cravings.

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37 comments on “5 Minute Microwave Peanut Butter Fudge”

  1. This is the third batch in 2 days! Yum!

  2. Great but at the end I added two tablespoons of vanilla

  3. Dangerous, dangerous knowledge. It’s a brilliant, foolproof recipe. I actually was out of vanilla and used a little splash of almond extract, and it’s quite lovely. Natural peanut butter works a little differently than your standard JIF, but I think it’s pretty nice.

  4. Alton says 2minutes stir and two minutes more

  5. Dangerously to sweet to be true…So rieasy to make….thank you for sharing….

  6. It was sooo good and there was enough to go around for the hole party. WOW!!

  7. Would crunchy peanut butter work as well?  Or would it be better to add crushed nuts at the end?  

    • add the nuts at the end, otherwise it will be really hard to mix the fudge batter and make it smooth. it’ll be hard to tell what are powder sugar lumps and what are lumps from your crunchy pb

  8. Thanks, turned out great!  I also tried with almond butter 🙂

  9. Would country spread butter work its in a brown bowl

  10. It’s was delicious. I would think country spread would work.

  11. Is there any alternative to powdered sugar? I haven’t looked but I don’t think we have any. At least not any that isn’t stale.

  12. One batch with dark chocolate chips and one batch with White Chocolate Chips with a touch of almond extract and sugar instead of powder sugar…YUMMM!!

  13. how long is the shelf life of the fudge? 

  14. What would happen if I used less butter in this recipe?

  15. So simple and so delicious. I live alone so I half the recipe and I still have plenty to share with neighbors or friends at work. It is rich so two pieces is enough to make one happy 🙂

  16. What if you use salted butter? I bought a pound but wanted to make more. 

    • salted butter just means you’ll have a higher salt content in your fudge. You can try it out and maybe add more sugar to balance out any additional saltiness

  17. It gives how many squares of fudge?

  18. the recipe on foodnetwork.com for Alton Brown also calls for a teaspoon of vanilla

    • that is correct. my version, I left that out. I guess I should have been more clear that I did make some very slight changes to the ingredients and to the actual process of making it as well.

  19. do i add the whole pound of powdered sugar?

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