No Bake Peanut Butter Fudge

This no bake peanut butter fudge is smooth, creamy, and sweet. No cream, no condensed milk, no stove, and no thermometer necessary!

I love no-bake desserts because they're usually fuss-free and uncomplicated. This recipe for no bake fudge is so easy and perfect for peanut butter lovers!

This no bake peanut butter fudge recipe is by Alton Brown. It's made in the microwave and it's so simple and straightforward, it's practically fool-proof.

I often make this easy no cook peanut butter fudge throughout the year, and sometimes I wrap it up as a gift.

This no bake fudge recipe is pretty quick, too. It's ready in about 2 hours.

Looking for more no bake desserts? Try my Mojito cheesecake, my 3 Ingredient Oreo cake, or my no bake pumpkin cheesecake bars.

Why you'll love this recipe

• It's an easy peanut butter fudge dessert. With only 4 ingredients, this no cook fudge is a cinch to make!
• No stove or thermometer required. Yep! You don't need a stove or a thermometer to make this no-bake fudge.
• You only need 4 ingredients. Simple and easy-to-find ingredients! You probably already have them in your pantry.
• It's a one-bowl recipe. Cleanup is a breeze because all you need is a microwave-safe bowl to mix everything together.
• It's customizable. You can easily customize this recipe by using your favorite add-ins or toppings!

What does no bake peanut butter fudge taste like?

I have to warn you! It will be difficult not to devour this fudge in a day! If you're a peanut butter lover, this peanut butter fudge will blow your mind! It's very creamy with a velvety texture that literally melts in your mouth. Of course, it's also quite sweet and full of peanut butter flavor!

WHAT YOU NEED TO MAKE THIS RECIPE

Ingredients for easy no bake peanut butter fudge

• Peanut butter: Although I make my own natural peanut butter, while testing this recipe I found that store-bought creamy peanut butter works best. It has the perfect texture. For this recipe, you'll need 1 cup peanut butter.
• Butter: I use unsalted butter.
• Vanilla: I use pure vanilla extract.
• Sugar: I use powdered sugar (aka confectioner's sugar) for this recipe.

TOP TIP

The powdered sugar helps make the peanut butter fudge smooth and creamy without any grittiness in the texture.

EQUIPMENT YOU'LL NEED

• an offset spatula
• a wooden spoon
• a microwave-safe bowl
• parchment paper
• plastic wrap
• hand mixer (optional)
• 8x8 inch pan or pastry ring (20X20 cm)

HOW TO MAKE NO BAKE PEANUT BUTTER FUDGE

Step-by-step instructions

Before you start, grease the pan with butter. Then line it with parchment paper. You could make it large enough so that there is parchment paper hanging over 2 sides to cover the fudge later. Or you can just use another piece of parchment paper to cover it.

STEP 1

Put the peanut butter and butter in a microwave safe bowl and cover with plastic wrap. Use a knife to poke a few holes on top so that steam can vent. Then microwave for 2 minutes.

Carefully take it out of the microwave (it will be hot!) and lift the plastic wrap. Stir the mixture with a wooden spoon until it's well blended. Then cover the bowl with the plastic wrap again and microwave it again for another 2 minutes.

STEP 2

Then take it out of the microwave again and add the vanilla and powdered sugar. Again, be careful because it's very hot! I like to sift the powdered sugar on top so that there aren't any lumps in the mixture.

STEP 3

Use a wooden spoon to combine the mixture well. (I used a hand mixer first for a few seconds before using the wooden spoon.) The mixture will resemble stiff cookie dough.

STEP 4

Spread the mixture in the prepared pan and use an offset spatula to even the surface. Then cover with the overhanging parchment paper (or cover it with a new piece of parchment paper if you don't have any overhanging). Refrigerate it until it sets, about 2 hours.

When the fudge has set, cut it into squares. Since this fudge is pretty rich and sweet, I suggesting cutting the fudge into small squares (I cut mine a bit larger!). This recipe makes about 64 1-inch pieces.

Recipe Notes

Storage Tips

You can store this peanut butter fudge in an airtight container at room temperature for up to a week.

Freezing Instructions

I have successfully frozen this peanut butter fudge. It really freezes very well. I wrap individual squares in plastic wrap and then place them in freezer bags or in an airtight container for up to about 2 months. Thaw in the refrigerator. It'll take 2-4 hours, approximately, depending on how thick the fudge is.

VARIATIONS & ADD-INS

Here are a few more ideas for this amazing peanut butter fudge:

• You can also make this with crunchy peanut butter if you prefer more texture.
• Instead of squares, you can easily make peanut butter fudge bars.
• This fudge would also be great with add-ins, like chopped peanuts, chocolate chips, crushed Oreo cookies, sprinkles, Reese's peanut butter cups, or chopped mini pretzels. You could also sprinkle these on top of the fudge before it sets.
• Make this a no bake peanut butter chocolate fudge by pouring melted chocolate on top and then putting it in the refrigerator to set. I think dark chocolate would be perfect for this!
• This fudge would make a nice food gift, too, especially during Christmas.

TIPS FOR SUCCESS

• As always, for best results and accuracy, I suggest weighing the ingredients. A digital scale is such a lifesaver! And to me, the metric system is so much easier than imperial.
• You need to give this fudge time to set in the fridge before cutting it.
• Store the fudge in single layers with a piece of parchment paper in between each layer so that they won't stick together.
• You could use a 9x9 inch pan (23x23cm), but the fudge will be thinner.

FREQUENTLY ASKED QUESTIONS

Enjoy!

~Voula

MORE SWEET SNACKS & NO BAKE RECIPES

Let me know how this no bake peanut butter fudge turns out for you in the comments below! I'd love to hear from you!

Recipe

No Bake Peanut Butter Fudge

This no bake peanut butter fudge is smooth, creamy, and sweet. No cream, no condensed milk, no stove, and no thermometer necessary!

5 from 6 votes

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Course: Candy, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

Chilling Time: 2 hours hours

Total Time: 2 hours hours 13 minutes minutes

Servings: 64 1-inch squares, approximately

Author: Voula

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Ingredients

• ▢ 1 cup (250g) smooth peanut butter
• ▢ 1 cup (250g) unsalted butter
• ▢ 1 teaspoon vanilla
• ▢ 3 ½ cup (450g / 16oz) powdered sugar

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

• Grease the pan with butter and line it with parchment paper. You could make it large enough so that there is parchment paper hanging over 2 sides to cover the fudge later. Or you can just use another piece of parchment paper to cover it.
• Put the peanut butter and butter in a microwave safe bowl and cover with plastic wrap. Use a knife to poke a few holes on top so that steam can vent. Then microwave on high for 2 minutes.
• Carefully take it out of the microwave (Careful! It will be hot!) and lift the plastic wrap. Stir the mixture with a wooden spoon until it's well blended. Then cover the bowl with the plastic wrap again and microwave it on high again for another 2 minutes.
• Then take it out of the microwave again and add the vanilla and powdered sugar. (Again, be careful because it's very hot!) I like to sift the powdered sugar on top so that there aren't any lumps in the mixture.
• Use a wooden spoon to combine the mixture well. (I used a hand mixer first for a few seconds before using the wooden spoon) The mixture will resemble stiff cookie dough.
• Spread the mixture in the prepared pan and use an offset spatula to even the surface. Then cover with the overhanging parchment paper (or cover it with a new piece of parchment paper if you don't have any overhanging). Refrigerate it until it sets, about 2 hours.
• When the fudge has set, cut it into squares.
• This peanut butter fudge can be stored in an airtight container at room temperature for up to a week.
• Enjoy!

Notes

• As always, for best results and accuracy, I suggest weighing the ingredients.
• You need to give this fudge time to set in the fridge before cutting it.
• Store the fudge in single layers with a piece of parchment paper in between each layer so that they won't stick together.
• You could use a 9x9 inch pan (23x23cm), but the fudge will be thinner.

Freezing Instructions

This peanut butter fudge freezes very well. I wrap individual squares in plastic wrap and then place them in freezer bags or in an airtight container for up to about 2 months. Thaw in the refrigerator. It'll take 2-4 hours, approximately, depending on how thick the fudge is.

Picture Tutorial & Tips:

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements:

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

Recipe slightly adapted from Alton Brown.

©Pastry Wishes

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