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Homemade Peanut Butter Fudge

This Homemade Peanut Butter Fudge is SO EASY! No bake, creamy, and rich with a perfect blend of sweet and salty peanut buttery goodness.
Prep Time15 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fudge, No-Bake, Peanut Butter
Servings: 16 servings

Ingredients

  • 1 cup unsalted butter
  • 1 cup creamy peanut butter Skippy recommended
  • 0.5 cup Reese’s peanut butter chips
  • 1 tablespoon pure vanilla extract
  • 3 cups powdered sugar sifted well
  • 0.25 teaspoon kosher salt
  • 1 cup marshmallow crème Kraft recommended

Instructions

  • Start by lining your 9-inch square baking pan with parchment paper or lightly greasing it.
  • In a medium saucepan over low heat, combine the unsalted butter and creamy peanut butter. Stir frequently until both are melted and fully combined, creating a smooth mixture.
  • Remove the saucepan from heat and stir in the vanilla extract and marshmallow crème until well blended. The mixture should be creamy and smooth.
  • Gradually add the sifted powdered sugar and kosher salt to the peanut butter mixture. Stir continuously until the sugar is fully incorporated and no lumps remain. The consistency should be thick and fudgy.
  • Gently fold in the Reese’s peanut butter chips until evenly distributed throughout the fudge mixture.
  • Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly, smoothing the top for a beautiful finish.
  • Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or until the fudge is firm and set.
  • Once set, remove the fudge from the pan using the parchment paper. Cut into squares and serve.

Equipment

  • 9-inch square baking pan
  • Mixing Bowl
  • Spatula
  • Measuring Cups and Spoons
  • Plastic wrap or foil
  • Medium Saucepan
  • Parchment Paper

Notes

  • For a dairy-free version, substitute unsalted butter with coconut oil or dairy-free butter.
  • Use crunchy peanut butter if you prefer extra texture, but it will change the consistency.
  • Store fudge in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
  • Freeze tightly wrapped fudge for up to three months; thaw overnight in the refrigerator before serving.
  • Add toppings like chopped nuts or chocolate chips before chilling for extra flavor and texture.