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!

Prep Time 5

Cook Time 1

Refrigeration Time 1

Total Time 1 6

Servings 1" pieces

Calories 34kcal

Ingredients

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

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Instructions

Line an 8”x8” metal baking dish with parchment paper.
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.
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.
Pour the mixture into the prepared baking dish.
Sprinkle with the flaky sea salt, if using, then refrigerate.
Chill for at least 1 hour.
Once chilled, use a sharp knife to cut the fudge into pieces.
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."

Store the Peanut Butter Chocolate Fudge in the fridge because it will soften up on the countertop.

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