Skip all the fussy, complicated processes and get the kids in on the fun of this quick and easy microwave-based take on a classic treat!
Fudge was a Christmas staple in my childhood home. My mom spent hours making large quantities of it—carefully boiling sugar to a precise temperature, patiently letting it cool, then beating it with butter before melting baker’s chocolate and folding it in with marshmallow cream. I’m exhausted just thinking about all that work!
This recipe for chocolate-peanut butter fudge takes a far less fussy approach. It sidesteps that whole complicated process with the simplicity of a microwave and more shelf-stable ingredients. The sweetened condensed milk brings concentrated sugar and milk solids that help the mixture thicken and set, while the chocolate’s cocoa butter firms the fudge as it cools. You still get that luxuriously fudgy result but with far less risk of a batch that never sets. This is the ideal no-thermometer, no-stovetop recipe that’s easy enough to let your kids in on the fun!
The peanut butter layer is what gives this fudge its plush, almost truffle-like quality—so the type you choose will have a noticeable impact. I prefer conventional store-bought creamy varieties, which deliver the smoothest, most reliable results. Natural peanut butter can work, but you’ve got to stir it extremely well before measuring to keep the mixture from setting a bit softer or showing a hint of oil on top. You could also put in the effort to learn How To Make Perfect Peanut Butter from scratch for an artisanal touch!
Troubleshooting fudge texture
This style of microwave fudge should set up firm enough to slice cleanly but still feel dense, smooth, and slightly soft when you bite into it. If your fudge turns out too soft to hold its shape at room temp, chill it longer, store it in the coldest part of the fridge, and cut smaller squares so they don’t slump as quickly on a serving plate. If it feels too firm or stiff straight from the fridge, let the pieces sit at cool room temp for a bit to soften the bite without making the fudge melty.
How do I store leftovers?
Store leftover chocolate-peanut butter fudge in an airtight container, separating layers with parchment, in the fridge for up to 1-2 weeks. You can also freeze this dish for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge or at room temp for 30-45 minutes. Enjoy leftovers cold from the fridge, or let them warm to cool room temp for 10-15 minutes.
Serving suggestions
Serve your chocolate-peanut butter fudge alongside a fresh pot of hot coffee or a Homemade Iced Americano to cut through the richness. Or lean into the decadence by pairing your fudge with Peanut Butter-Chocolate Chip Ice Cream, Dark Chocolate Ice Cream, or Vanilla Bean Ice Cream.
Chocolate-Peanut Butter Fudge
Ingredients
- 1 cup creamy peanut butter
- 1 can sweetened condensed milk 14 ounces, divided in half
- 1 bag semisweet chocolate chips 12 ounces
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
- Chopped peanuts optional, for garnish
Instructions
- Line an 8×8-inch pan with parchment or foil, leaving an overhang on two sides for easy removal. Lightly coat with cooking spray or butter.
- In a medium microwave-safe bowl, combine the peanut butter and half of the sweetened condensed milk. Microwave on high in 30-second intervals, stirring after each, until the mixture is smooth and slightly thick, 60-90 seconds total. Set aside.
- In another microwave-safe bowl, combine the chocolate chips, vanilla, salt, and the remaining sweetened condensed milk. Microwave on high in 30-second intervals, stirring after each, until the chocolate is just melted and the mixture is very smooth, 60-90 seconds total. If a few small chips remain, let the bowl stand for 1-2 minutes and stir again until fully melted.
- Pour the chocolate mixture into the prepared pan and spread it into an even layer. Spoon dollops of the peanut butter mixture over the top. Using a butter knife or skewer lightly coated with cooking spray, gently swirl the two mixtures together to create a marbled effect without fully blending them. If using, sprinkle chopped peanuts evenly over the top and press them very lightly so they adhere.
- Cover the pan and refrigerate until firm, 3-4 hours.
- Lift the fudge out of the pan using the parchment or foil overhang, transfer to a cutting board, and cut into small squares. Serve chilled or at cool room temperature.
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