Kirbie's Cravings

5 Minute Microwave Peanut Butter Fudge

This easy fudge is just 3 ingredients and takes about five minutes to prepare. Everything is made in one bowl and cooks in the microwave. close-up photo of microwave peanut butter fudge pieces

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 a super easy recipe by Alton Brown. The recipe was only four ingredients and doesn’t use chocolate unlike most of the other fudges I’ve made.

close-up photo of a stack of microwave peanut butter fudge pieces

I opted to leave out the vanilla, making this recipe just 3 ingredients. This recipe takes only five minutes to put together. Super easy! They store well too making it great for holiday gifting.
close-up photo of microwave peanut butter fudge

Other easy fudge recipes:

Keto Peanut Butter Fudge

Nutella fudge

Peppermint Fudge

Peanut Butter Fudge

Andes Mint Fudge

Microwave Peanut Butter Fudge

Servings: 64 pieces
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This peanut butter fudge takes only five minutes to put together. Super easy! They store well too making it great for holiday gifting.
5 from 5 votes


  • 8 oz unsalted butter
  • 1 cup creamy peanut butter (see note)
  • 1 lb powdered sugar


  • Line an 8 x 8 inch pan with parchment paper (I recommend making the parchment paper long enough so that it hangs off the edges of the pan on two sides, which will allow you to grip them later to lift out the parchment paper and contents.) 
  • 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. The batter should be quite thick, like a paste.
  • Spread batter into the lined baking pan. Press another parchment paper on the surface and use your palms to apply gentle pressure to evenly spread the fudge across the entire pan. Lift off the top layer of parchment paper and smooth surface of fudge with your hands. Refrigerate for about 2 hours to let set. Lift fudge out of the pan. Cut into one-inch squares with sharp knife. Keep uneaten portions stored in the fridge.



Avoid using natural peanut butter as the consistency can vary and affect the texture of the fudge.
Recipe very slightly adapted from: Alton Brown

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Related Recipes

5 Minute Cookies and Cream Fudge

Nutella Fudge

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95 comments on “5 Minute Microwave Peanut Butter Fudge”

  1. How can u use regul

    ar sugar

    • For the best result, you should use powdered sugar (confectioners’ sugar). It is needed to firm up the fudge. If you only have regular sugar, you can turn it into powdered sugar if you have a high powered blender

  2. Mine turned out watery and I didn’t want to add more sugar.  Sure hope it’s sets well

  3. I used 16tbs of peanut butter and 16 tbsp of butter, but it was very liquid and never hardened up. Are my measurements off?

    • How much powdered sugar did you use? You may not have used enough. The powdered sugar is what turns the fudge solid.

  4. Can you use salted butter ?

  5. Do you think i could use this fudge spread thinly as a filling for sugar cookie or peanut butter sandwich cookies? It seems like it might be something different from just frosting.

  6. Very good and easy and quick to make.

  7. I love this fudge! It is so quick and easy to make and comes out perfect every time. It is a Christmas tradition.

  8. Good taste but even after setting up in fridge for several hours when I cut it one piece in each row crumbled. Not sure if there was a pocket or what but super easy and good!

  9. Yes I made the PNB fudge.sooo good.i used margarine bcuz that’s all I turned out. Perfect.i also added a teaspoon of vanilla.thank you.

  10. I made this last night with my 9 yr old son and,!!! Is it EVER AMAZING!! Thank you SO very much for this info! I’m always in the kitchen baking and, cooking from scratch and, as anyone knows, that takes much more time and effort than box foods!! So this is an absolute delight to have in my arsenal ? I’m posting pictures as soon as I’m able to figure it out … You’re absolutely a life saver!!

  11. Can I use regular sugar

  12. Do I need to sift the powder sugar

  13. Absolutely AMAZING!!! My sister and I made this fudge, and loved it. Even better than store-bought.

  14. You are totally Evil for posting the recipe? It is way to easy to make Fudge now?
    I wasn’t even looking up Fudge recipes and it came up in the Pinterest feed? Now I can make Fudge all the time ??No I’m not pregnant, that’s just Fudge I’m carrying in my belly?????
    All jokes over! I added Almond Extract just to give it a special Christmas touch and I wanted to eat it all. For the second batch I used 1/2 stick less butter and added 1/3 cup Milk C Chips, Almond Ex and chopped Pecans then named it Chocolate Nutty Fudge. I wanted to eat both batches?????

  15. Has anyone made these ahead of time?
    How do they hold up?

  16. This is so easy and melts in your mouth. I did add the vanilla though.  

  17. Is the mixture supposed to be liquidy before you put it in the fridge??

    • No. it should be like a solid paste. the post is now updated with video so you can see the consistency. I think you may need to add more powdered sugar.

  18. what wattage microwave oven at what amount of time as time and wattage can make a difference in final product.thanksjoan

  19. It calls for 4 ingredients. I only see 3. What is missing? Vanilla?

    • apologies, this is an old post I was trying to update while still very jet-lagged. The original recipe was four ingredients. I dropped the vanilla, so my version is just 3 ingredients.

  20. So easy. Used 1 cup margarine instead of 8oz unsalted butter. One min was all oil, stir, 2nd min it looked overcooked and I thought oh no! Added half the sugar & it wasn’t incorporating so I figured it would suck, dumped the rest of the sugar in and it mixed up beautifully. Tastes great and I see how this can be made millions of ways for bake sales and fairs but it is almost too sweet to be anything but a treat

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