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.

Print Print Recipe

Microwave Peanut Butter Fudge


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


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


37 Responses to “5 Minute Microwave Peanut Butter Fudge”

  1. cris barker — November 22, 2013 at 11:27 pm

    This is the third batch in 2 days! Yum!

    • Kirbie replied: — November 24th, 2013 @ 9:57 pm

      wow, nice!

  2. Pamela — December 16, 2013 at 11:08 am

    Great but at the end I added two tablespoons of vanilla

    • Kirbie replied: — December 16th, 2013 @ 5:48 pm


  3. Alice — December 16, 2013 at 8:52 pm

    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.

    • Kirbie replied: — December 17th, 2013 @ 10:32 am

      Oh I’m glad it worked with the natural pb!

  4. Linda Smythers — December 23, 2013 at 10:04 am

    Alton says 2minutes stir and two minutes more

    • Kirbie replied: — December 23rd, 2013 @ 12:07 pm

      The directions are what I did. The recipe list of ingredients is from his recipe.

  5. Pamela Myers — February 10, 2014 at 10:04 pm

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

    • Kirbie replied: — February 11th, 2014 @ 12:46 am

      Hope you enjoy it!

  6. lois — October 15, 2014 at 11:08 am

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

    • Kirbie replied: — October 16th, 2014 @ 12:45 am


  7. Sunny — December 15, 2014 at 9:19 pm

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

    • Kirbie replied: — December 16th, 2014 @ 12:46 am

      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. Sunny — December 19, 2014 at 10:00 am

    Thanks, turned out great!  I also tried with almond butter :-)

    • Kirbie replied: — December 19th, 2014 @ 12:08 pm

      oooh almond butter sounds delish

  9. kaka — January 8, 2015 at 5:18 pm

    Would country spread butter work its in a brown bowl

    • Kirbie replied: — January 8th, 2015 @ 10:34 pm

      I have not tried so I’m not sure

  10. Nicole — January 21, 2015 at 12:43 pm

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

  11. Erin — March 5, 2015 at 3:08 pm

    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.

    • Kirbie replied: — March 5th, 2015 @ 11:11 pm

      i dontknow of any alternative

  12. Momma — March 29, 2015 at 3:28 pm

    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!!

    • Kirbie replied: — March 29th, 2015 @ 8:34 pm

      nice! glad you enjoyed

  13. Emily — May 9, 2015 at 10:55 am

    how long is the shelf life of the fudge? 

    • Kirbie replied: — May 9th, 2015 @ 1:05 pm

      I usually keep mine about a week

  14. Sean — August 1, 2015 at 12:24 pm

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

    • Kirbie replied: — August 2nd, 2015 @ 10:28 pm

      I don’t know, but I’m guessing the texture will be off

  15. Frances — August 27, 2015 at 5:14 pm

    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 :)

    • Kirbie replied: — August 28th, 2015 @ 1:33 pm

      so glad you like it!

  16. Iris — November 2, 2015 at 7:29 pm

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

    • Kirbie replied: — November 2nd, 2015 @ 8:59 pm

      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. florence — December 3, 2015 at 12:25 pm

    It gives how many squares of fudge?

    • Kirbie replied: — December 3rd, 2015 @ 10:31 pm

      So it makes an 8 x 8 pan size full and how many squares depends on how big you want your squares to be. I’d say about 16

  18. rdrakester — December 7, 2015 at 11:41 am

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

    • Kirbie replied: — December 7th, 2015 @ 2:34 pm

      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. Xander — June 8, 2016 at 4:46 pm

    do i add the whole pound of powdered sugar?

    • Kirbie replied: — June 9th, 2016 @ 10:15 am


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