You know those moments when your sweet tooth demands something now, but your patience and effort levels are hovering around zero? Yeah, same. That’s where this Chocolate Peanut Butter Fudge comes in. It’s rich, creamy, chocolatey, peanut-buttery heaven—and it requires zero baking. Basically, it’s what happens when your favorite candy bar decides to become fancy and low-maintenance at the same time.
No candy thermometers. No oven. No drama. Just melt, mix, chill, and eat. If you can microwave something without setting off a smoke alarm, you’re more than qualified to make this fudge.
Why This Recipe is Awesome
- No baking involved. Like, not even a little. You can make this fudge in your pajamas with a spoon and some enthusiasm.
- Five ingredients. That’s it. You probably have most of them already.
- Sweet and salty bliss. Chocolate and peanut butter were made for each other, and this recipe doesn’t mess around.
- Fast AF. You can throw this together in under 10 minutes. The hardest part is waiting for it to chill.
- Foolproof. Burned cookies? Collapsed cakes? This fudge laughs in the face of baking disasters.
Basically, it’s the dessert you whip up when you want to impress without trying too hard. Which is kind of the dream, right?
Ingredients You’ll Need
- 1 cup semi-sweet chocolate chips – Classic and melty. Go dark if you want that rich vibe.
- 1 cup creamy peanut butter – The smooth kind, unless you’re into texture chaos.
- 1/4 cup unsalted butter – Adds richness and helps everything melt together.
- 1 teaspoon vanilla extract – For that little flavor kick.
- 1/4 teaspoon salt – Just enough to balance the sweet and make it pop.
Optional, but highly encouraged:
- A sprinkle of flaky sea salt on top – For drama and flavor.
- Crushed peanuts, pretzels, or mini chocolate chips – If you’re feeling extra.
Step-by-Step Instructions
- Line an 8×8-inch pan with parchment paper. This step makes removing the fudge a total breeze. No sticking, no regrets.
- In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second bursts, stirring after each, until everything is smooth and melty. Should take about 1–2 minutes total.
- Stir in the vanilla extract and salt. This is the part where your kitchen starts smelling amazing.
- Pour the mixture into the prepared pan. Use a spatula to smooth it out. Add any toppings now before it sets.
- Chill in the fridge for at least 2 hours. Or pop it in the freezer if you’re impatient (no judgment).
- Slice into squares. Eat one immediately, store the rest in an airtight container. Try not to devour the entire batch in one sitting. Or do. You’re an adult.
Common Mistakes to Avoid
- Overheating the chocolate. If you blast it in the microwave for too long, it’ll seize up and turn into a grainy mess. Use short bursts and stir often.
- Skipping the salt. Don’t. It’s the secret hero here. That tiny pinch makes everything taste more balanced and delicious.
- Forgetting the parchment paper. Unless you love chiseling fudge out of pans, line it.
- Not chilling it long enough. The fudge needs time to firm up. Cutting it too soon = gooey mess. Patience pays off.
Alternatives & Substitutions
- No microwave? Melt everything together gently in a saucepan over low heat. Same result, just a little slower.
- Nut allergy? Use sunflower seed butter or cookie butter. It’s still magical.
- Want it sweeter? Add a tablespoon of honey or maple syrup. But honestly, it’s already pretty sweet.
- Make it vegan. Use dairy-free chocolate chips and plant-based butter. Done and done.
- Texture fan? Stir in crushed nuts, shredded coconut, or crushed graham crackers for some bite.
This recipe is flexible, forgiving, and always delicious—kind of like your favorite friend who brings snacks to every gathering.
FAQ (Frequently Asked Questions)
Can I freeze this fudge?
Absolutely. Slice it up, wrap it tightly, and freeze for up to 2 months. Just don’t forget it’s in there—or do and have a surprise treat later.
Do I need a candy thermometer?
Nope. This recipe is anti-fuss. If you own a candy thermometer, congrats—but you won’t be needing it here.
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily. The super drippy kind might make your fudge too soft.
What’s the best way to store it?
Keep it in an airtight container in the fridge. It’ll stay fresh and firm for about a week (if it lasts that long).
Can I double the recipe?
Totally. Use a 9×13 pan and follow the same steps. More fudge = more happiness.
Why is my fudge grainy?
Probably overheated chocolate. Stick to short bursts in the microwave and stir well.
Can I use chunky peanut butter?
Sure! It’ll add some crunch. Just know it changes the texture a bit—but in a good way if you like that kind of thing.
Final Thoughts
Chocolate Peanut Butter Fudge is one of those “how is this so easy?” recipes that’ll instantly become a go-to. It’s rich, indulgent, and ridiculously simple. Perfect for holiday trays, late-night cravings, or impressing that friend who thinks you “don’t cook.”
Whip up a batch, slice it up, and let the chocolate-peanut butter magic do its thing. Whether you’re gifting it, hoarding it, or bribing people with it (hey, no judgment), this fudge delivers every single time.