Creamy Peanut Butter Fudge

This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It’s soft and creamy and great for the holidays and special occasions or just because!

This fudge makes a great addition to treat tins alongside Peanut Butter Balls, Nutella Rocky Road Fudge, and Shortbread Christmas Crack for the holiday season.

One of my greatest indulgences, when I was growing up, was Peanut Butter Fudge. I worked at a grocery store throughout most of the high school and there was a local company that sold their confections there and the peanut butter fudge was to die for.

But this peanut butter fudge recipe is creamy, peanut buttery, perfection. It’s soft and flavorful and just melts in your mouth!

To make this easy Creamy Peanut Butter Fudge you’ll need:


2 sticks unsalted butter

1 cup Trader Joe’s Unsalted Creamy Peanut Butter

1 teaspoon pure vanilla extract

1 pound confectioners’ sugar (usually a whole box)


Put the butter and peanut butter in a medium to a large bowl. Cover with a paper plate. Plastic wrap may alternatively be used, however, I wasn’t so sure about plastic in the microwave.

Microwave on high for 2 minutes. Stir before microwaving on high for two more minutes. The mixture will be bubbling and incredibly hot, so use caution.

Stir briefly before adding vanilla and confectioners’ sugar. Stir with a large spoon to incorporate all of the ingredients. The mixture will become difficult to stir and will lose its sheen.

Once this has happened, scoop the mixture into a square 8-inch pan lined with parchment paper with a large overhang. Spread the mixture as evenly as possible in the pan.

Fold excess parchment over the top of the fudge to cover it. Refrigerate until completely cooled, about 2 hours. Cut into 64 1 inch pieces, 8 cuts across the top, 8 cuts down the side.

Fudge may be stored in an airtight container at room temperature for up to one week. Alternatively, fudge freezes incredibly well.

To do so, wrap it in parchment and foil, place it in a freezer bag, and thaw at room temperature for several hours before enjoying.

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