Easy Peanut Butter Fudge

Smooth, rich peanut butter fudge made in one bowl with a microwave. Melt, stir, press into a pan and let the fridge do the rest.

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Course: Dessert

Cuisine: American

Keyword: christmas fudge, easy peanut butter fudge, microwave fudge, peanut butter fudge

Prep Time: 10

Chill Time: 4

Total Time: 4 10

Servings: squares

Calories: 103kcal

1 cup creamy peanut butter 250g, see Note 1
1 cup unsalted butter 2 sticks or 230g, sliced
1 teaspoon pure vanilla extract
4 cups confectioners' sugar 460g, sifted before measuring, see Note 2
1/4 teaspoon salt optional
3/4 cup add-ins optional: chocolate chips, peanuts or chopped peanut butter cups

Line the pan with foil, letting it hang over the sides so you can lift the fudge out once it has set.
Add the peanut butter and sliced butter to a large bowl. Microwave, pausing every minute to give it a stir, until everything is melted and smooth.
Remove the bowl and stir in the vanilla using a large silicone spatula or wooden spoon. Stir in the salt now if you want a salty-sweet fudge.
Add the sifted confectioners' sugar and stir until no dry sugar remains. The mixture will be very stiff, much like cookie dough. Fold in any add-ins while it is still warm.
Press the mixture into the lined pan and smooth the surface with the back of a spatula or spoon. It is normal for the top to look slightly oily.
Cover the pan tightly with foil and refrigerate for at least 4 hours, until firm. Lift out using the foil and cut into 48 squares.
Keep in an airtight container in the fridge for up to 1 week.

Peanut butter: Go for regular store-bought creamy peanut butter rather than homemade. Natural peanut butter is fine only if it is not oily at all. Crunchy peanut butter works too.
Confectioners' sugar: Sift it first, then measure. Brands vary in weight, so measure exactly 4 cups.
To freeze: Freeze for up to 2 months. Thaw in the fridge for 2 to 4 hours.
Nutrition: Estimated per square, without the optional salt and add-ins.