Peanut Butter Chocolate Fudge

Easy homemade fudge without the candy thermometer? Yes, please! This microwave Peanut Butter Chocolate Fudge is for anyone who wants to make the easiest (and tastiest) fudge recipe possible! Makes 64 pieces, but can be made into larger portions, too.

Love holiday treats for sharing? You’ve got to check out Cranberry Crumb Bars, Potato Chip Cookies and Gourmet Vanilla Hot Chocolate!

Slices of Peanut Butter Chocolate Fudge on a piece of parchment with a red ornaments and a gray and white towel

‘Tis the season for cookies, sweets and holiday treats!

Today we’re celebrating Freaky Friday’s Virtual Holiday Cookie Exchange. Those of us participating are making things like cookies, bars, candies and other holiday-centric treats we all know and love.

Today, I was assigned Debi from the blog Life Currents. And goodness gracious, did I have a lot that I could choose from for this holiday treat exchange!

Debi’s dessert recipe index is positively awe inspiring!

From classics like Lemon Bars to the super seasonal Pumpkin Pie and Candy Cane Pie and tons and tons of cookies and fudge, I had the best time looking through and deciding what I was going to make.

In the end, I decided to make her Two-Ingredient Peanut Butter Chocolate Fudge recipe because it seemed like a brilliant intro to making fudge that didn’t require me to fret over the stovetop. Because, you know, I burn things like caramel often and struggle to get it right, even when I know what I’m doing (in theory.)

However, if you’re a big fudge fan and feel comfortable making it, you should definitely check out Debi’s Brown Sugar FudgeMocha FudgeLemon Fudge, Old-Fashioned Fudge and Dirty Chai Spiced Fudge.

Looking for cookie inspiration? I’ve got all that you need over on the Sweetest Season’s recipe index!

Decorated gingerbread cookies with the text 'Freaky Friday Virtual Cookie Exchange 2020'

Let me tell you about Debi and Life Currents

Debi has been a vegetarian for more than 20 years and has recently started eating fish. She’s passionate about eating at home—not just for our health—but because it helps us connect with our families over food.

Not only is she passionate about the connection piece, but she’s into the healthy piece, as well. She loves eating and utilizing whole foods in her recipes, preserving and getting back to real foods and methods while also not wasting food.

Real foods shine in Debi’s recipes, and she’s got a little something for everyone. Just check out her Recipe Index!

If you want to learn more about Debi and her food philosophy, check out her about page.

So… What Is Freaky Friday?

It’s an old-fashioned blog hop.

A blog hop, for those of y’all who haven’t been around the blogosphere for as long as I have, which is to say for-freaking-ever, is a collaboration between bloggers where everyone has a post to share and you link to one another in your posts as they go live.

Michaela from An Affair from the Heart, the lovely lady who founded this quarterly collab, secretly assigns everyone another blogger, who we will choose and make a recipe from.

We make their recipe, photograph it as if it were our own, write a post about it with our own personal anecdote and then all share our posts on the selected Friday.

We hope that this collaboration helps you discover some amazing new recipes, as well as find new bloggers to follow!

For previous Freaky Friday exchanges, I’ve made Shortbread Brown Butter CookiesBoozy Bacon Pretzel Peanut Butter BarsInstant Pot Macaroni and CheeseCherry Bourbon Slush , Halloween Peanut Butter Chocolate White Chocolate Chip Cookies, a Valentine’s Day Dessert BoardChicken Pesto Pasta, Pepperoni Dip and Upside Down Cranberry Cake.

  • An Affair from the Heart – Chocolate Chip Cookie Dough Brownies
  • Bowl Me Over – Homemade Buckeyes Recipe
  • Devour Dinner – Holiday Brownie Cookie
  • Fresh Cooky – Mint Fudge Brownies
  • Hostess at Heart – Homemade Butter Cookies
  • House of Nash Eats – Candy Coated Crispix Mix
  • Lemoine Family Kitchen – Nutella Thumbprint Cookies
  • Life Currents – Easy One Hour Cinnamon Rolls
  • Life, Love & Good Food – Peppermint Brownie Drop Cookies
  • Or Whatever You Do – Easy Thumbprint Cookie Recipe
  • Sugar Dish Me – Chocolate Chip Pudding Cookies
  • Take Two Tapas –  Chocolate Caramel Brownies
  • A bowl of peanut butter with a bowl of chocolate chips and flaky sea salt on top of a gray and white striped towel

    What you need to make this Peanut Butter Chocolate Fudge recipe

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    In addition to these tools, you’re also going to need some ingredients…

    • Peanut butter—smooth and unsweetened, as always. I like a peanut butter that’s lighter on the salt, too, but in actuality, every brand is different. The Whole Foods Creamy Peanut Butter Spread is my favorite.
    • Chocolate chips—I used 60% dark chocolate chips because that’s what I love and have on hand, but you could easily use a semisweet or even a milk chocolate chip. Just expect for your fudge to be sweeter if you use these!
    • Flaky sea salt—this is a garnish and adds a pop of saltiness, too. If your peanut butter is salty, I would caution you only to use a little bit of this so as not to overwhelm your dessert!

    How to make Easy Peanut Butter Chocolate Fudge

    Line an 8”x8” metal baking dish with parchment paper. In order to get mine to fit the pan perfectly, I like to measure out the parchment, then cut slices into the sides so that the parchment can be flush up the sides of the baking dish.

    Measure the peanut butter and chocolate chips into a microwave-safe bowl. Microwave them on high for 60-80 seconds.

    Every microwave is different and their power varies, so keep an eye on your fudge. I set mine for 30 seconds, and then did another 30 seconds. It melted beautifully and easily. Debi suggests going up to 80 seconds in her recipe.

    After 60-80 seconds, gently stir the ingredients together using a rubber spatula or a spoon. Continue stirring as the chocolate chips melt into the peanut butter. If they don’t completely melt within a minute or two, microwave the fudge again for another 15-20 seconds, then stir again until smooth.

    Pour the mixture into the prepared baking dish. Sprinkle with the flaky sea salt, if using, then refrigerate.

    We want this to chill out for at least an hour, but you could let it chill for longer if necessary.

    Using a sharp knife, cut the fudge into pieces, and then portion it out into containers to share (or place in a storage container and refrigerate for yourself.)

    Erin’s Easy Entertaining Tips

    Homemade fudge is a brilliant part of the holidays, and it’s one that my family has never made… until now.

    I really like this microwave peanut butter fudge recipe because it doesn’t require me to bust out my candy thermometer or stand over my stovetop awkwardly as I confirm I’m not burning ingredients. (Hi. Hello. Can I tell you how many times I burned the caramel sauce of my Bread Pudding recipe while developing that recipe?)

    All that’s to say: Fudge is a lovely holiday tradition, and it’s a fun one to make with the kids, especially since this recipe doesn’t require candy making equipment or skills. 😉

    Here are some tips for making and sharing fudge this holiday season:

    • Get the kids involved! From the measuring of the ingredients to heating in the microwave to the gentle stirring of the fudge to the sprinkling of the flaky sea salt, there’s a job for kids of all ages in this fudge recipe. Just keep an eye on your kids and be by their sides as you make this recipe together, as every child has a different skill level and requires more or less assistance based on that.
    • Slice this Peanut Butter Chocolate Fudge recipe into 64(ish) 1” square pieces when it’s chilled. Divide it into containers for sharing!
    • Decorate with festive sprinkles! I feel like my kids would be super into this, and I know other kids would have fun adding sprinkles before getting to enjoy this festive fudge all season long.
    Close up of the Peanut Butter Chocolate Fudge after it's been sliced

    Frequently Asked Questions

    What kind of chocolate chips do I need to use for this homemade fudge recipe?

    I used 60% dark chocolate chips because that’s what I had on hand and because I like a darker chocolate. That said, you could easily use semisweet or even milk chocolate chips for this recipe. It will make the fudge sweeter, but fudge was made to be sweet, so I don’t think that should be a problem.

    What is the best kind of peanut butter to use in this microwave fudge recipe?

    Debi recommends creamy sweetened peanut butter, like Jif or Peter Pan. I used the Whole Foods Creamy Peanut Butter spread listed above in the ingredients section… so use whatever works for you!

    What size dish should I use?

    I made mine in a 9”x9” dish, and the fudge was rather thin. (This works for me because while I love sweets, I can overdo it quickly.)

    If you’re looking for something that’s regular fudge-thickness, I suggest using an 8”x8” square dish.

    Debi recommends using a loaf pan if you want even thicker fudge!

    How do I store this microwave fudge?

    The fudge will become pretty soft on the countertop, so store it in the fridge for up to a week.

    Sliced microwave fudge on parchment with a red and green patterned tin behind it

    Quick Tips and Tricks for the best Microwave Fudge

    • Make this microwave peanut butter fudge as a sweet treat to surprise friends or neighbors with during the holiday season.Since it comes together easily and requires very little hands-on time, this is a great dessert to make with kids, too.Just be sure to get a cute container (affiliate link) so that the transportation of this fudge is easy peasy!
    • Test the saltiness before adding the flaky sea salt! Different peanut butters have different amounts of salt added to them, and we don’t want to overwhelm the fudge with saltiness. Dip a clean spoon into the mixture, have a taste and sprinkle accordingly.
    • Store the Peanut Butter Chocolate Fudge in the fridge because it will soften up on the countertop.
    Close up of sliced microwave fudge in a decorative tin
    Peanut Butter Chocolate Fudge in a festive holiday container next to other slices of fudge on parchment
    Yield: 64 1" pieces

    Peanut Butter Chocolate Fudge

    Prep Time: 5 minutes
    Cook Time: 1 minute
    Refrigeration Time: 1 hour
    Total Time: 1 hour 6 minutes

    Easy homemade fudge without the candy thermometer? Yes, please! This microwave Peanut Butter Chocolate Fudge is for anyone who wants to make the easiest (and tastiest) fudge recipe possible!

    Ingredients

    • 14 tablespoons peanut butter, smooth and unsweetened
    • 1 cup chocolate chips
    • ½ teaspoon – 1 teaspoon flaky sea salt, optional

    Instructions

    1. Line an 8”x8” metal baking dish with parchment paper.
    2. Measure the peanut butter and chocolate chips into a microwave-safe bowl. Microwave them on high for 60-80 seconds. Every microwave is different, so keep an eye on your fudge. I heated mine in 30 second increments, and stirred at the 60 second mark.
    3. After 60-80 seconds of heating, stir the ingredients together using a rubber spatula or a spoon. Continue stirring as the chocolate chips melt into the peanut butter. If they don’t completely melt within a minute or two, microwave the fudge again for another 15-20 seconds, then stir again until smooth.
    4. Pour the mixture into the prepared baking dish.
    5. Sprinkle with the flaky sea salt, if using, then refrigerate.
    6. Chill for at least 1 hour.
    7. Once chilled, use a sharp knife to cut the fudge into pieces.
    8. Divide into containers, and store in the refrigerator for up to a week.

    Notes

    The original recipe for this is from Life Currents.

    If you want to make the peanut butter measurement a little easier on yourself, measure out a cup of peanut butter and scoop 2 tablespoons out of it.

    Debi’s advice on portioning out the fudge: “If you cut the fudge into about 1” pieces, you’ll get about 64 from an 8”x8” container. 2”x2” pieces will give you nice big slices and will yield 16 pieces. Of course, how many pieces you get will depend on how big you cut them. It’s up to you how big you cut them."

    Quick tips and tricks:

    • Make this fudge as a sweet treat to surprise friends or neighbors with during the holiday season. Since it comes together easily and requires very little hands-on time, this is a great dessert to make with kids, too. Just be sure to get a cute container so that the transportation of this fudge is easy peasy!
    • Test the saltiness before adding the flaky sea salt! Different peanut butters have different amounts of salt added to them, and we don’t want to overwhelm the fudge with saltiness. Dip a clean spoon into the mixture, have a taste and sprinkle accordingly.
    • Store the Peanut Butter Chocolate Fudge in the fridge because it will soften up on the countertop.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    64 squares

    Serving Size:

    1 square (1"x1")

    Amount Per Serving: Calories: 34Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 50mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    8 Comments

    1. only TWO ingredients?!?! This is perfect for my procrastinating skills of waiting until the last minute to fill up my cookie platters. My youngest son is a bit of a fudge connoisseur, and LOVE PB anything — this is sure to be a hit! Thrilled to have you in our group, Erin! I am wishing you and your family a magnificent Christmas! xo

    2. Why have I never made fudge?! Is it really that simple! And that peanut butter chocolate combo- well thats perfection!

    3. Oh heavens, my chocolate-loving heart is going pitter patter. Two ingredients is just too good to be true. That makes them perfect for gifting and making several batches so I have some to hide when my sweet tooth kicks in!

    4. I love that you use dark chocolate chips. They are my favorite and they make this fudge extra delicious!

    5. I love all of Debi’s recipes!! You picked a winner too, I’m going to give it a try because I, like you always seem to mess up fudge or candies! I think it’s a patience issue! LOL! And I love that you used unsweetened pnut butter, most recipes like this use sweetened, so I bet this is not as sweet as normal!

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