Super Easy Microwave Peanut Butter “Fudge”

This is one of those recipes that’s so simple, it’s almost unfair. Before I started cooking as a hobby, this was a recipe I used to successfully fool people into thinking I was actually competent in the kitchen. There’s plenty of versions of microwaveable peanut butter “fudge” floating around, but the milk and vanilla in this recipe add an extra layer of flavor and creaminess not found in the three-ingredient versions I’ve seen elsewhere.

I also have a bit of a soft spot for this recipe because it’s one I used to make with my mom. It’s so high in processed sugar and calories that it’s just for special occasions, but I have fond memories of making it with her: it was one of the few recipes I had the patience to see through!

I honestly couldn’t tell you where the recipe came from, but I remember it was written on an index card, probably by my grandmother. (I checked in with my mom, and she can’t find the original card. If she does I’ll be sure to take a photo! There’s something about handwriting that makes it extra-special.)

Now, my husband requests it each year for his birthday. Since we celebrated over the weekend (Woo-hoo!) it seemed like the perfect time to share.

Finally, you’ll notice I put “fudge” in quotes. Traditional fudge is much more involved, and while I’d love to indulge and stir and measure, I don’t have the time. So for now, this quick recipe saves time and is still a crowd-pleaser!


  • 6 cups confectioner’s sugar, sifted
  • 2/3 cup butter (Do not use margarine! In my experience, the consistency will not be right and it won’t set correctly.)
  • 2/3 cup peanut butter (the original recipe calls for chunky, but I’ve always used creamy. I’d also be curious to know if you can substitute other nut butters or non-nut spreads.)
  • 1 tbsp vanilla
  • 1/3 cup milk


  • large, microwave safe bowl
  • mixing bowl
  • 8×8 dish with a cover, or foil


  • toppings: I’ve used crushed candies and Nutella spread, but anything you think pairs well with peanut butter would work.


Put the peanut butter and butter in a large, microwave-safe bowl. Pop it in the microwave for 2-3 minutes on high, until it’s mostly melted but not boiling.

It’s important to keep the butter and peanut butter from turning to complete liquid for consistency. Keep an eye on it so it isn’t overdone- microwave in 30-second increments if you need to.


While that’s melting, sift your 6 cups of confectioner’s sugar into another large mixing bowl.

I always manage to get sugar all over (I won’t lie, I cleaned up a bit before taking this photo.) Oh well, worth it!


Ding! Your peanut butter mixture should be done. Remove it and stir it until completely combined.

The combined peanut butter and butter should be the consistency of lukewarm soup (mm, appetizing)


Slowly pour the sugar into the peanut butter mixture, stirring constantly to avoid lumps. I usually stop about halfway through to add in the milk and vanilla, which makes it easier to stir as you get farther along. If it gets too hard to stir, microwave for 10 more seconds (but not longer, or it will be greasy.)

Stir! Keep stirring!


Finally, it should start to resemble fudge. Spoon it into a 8×8 dish and even it out with a spoon or spatula. This is where you’d add toppings if you’re going to use any. I kept it simple this time.

Finished fudge. See the powdered sugar all over? I can never make this recipe without making a mess.

Put it in the refrigerator for at least 2 hours to set, and there’s your Super Easy Microwavable Peanut Butter “Fudge!”

If you try it, leave a comment letting me know what you think! What toppings are you using? I’m sure my husband wouldn’t mind trying variations! If you want to share your creation, pop on over to our #RWC Facebook page and share!




Leave a Reply

Your email address will not be published. Required fields are marked *