Search thousands of recipes reviewed by home cooks like you.

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

Barbara Warr

No cook chocolate peanut butter fudge, easy enough for kids to make.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Line a 8x8 inch square pan with wax paper.
  2. Combine the confectioners' sugar, peanut butter, cocoa, milk and vanilla together and mix until smooth. Chill until firm then cut into squares.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MARGBUCHANAN
110
12/17/2004

This recipe is much improved by cooking in microwave. Use 1/4 cup of hard margarine or butter and 1/4 cup peanut butter. Combine butter, peanut butter and cocoa in microwave on high for 1 min 30 sec. Add remaining ingredients stir and cook on high for another minute. This will yeild a smoother, more solid fudge.

Mitzi
34
5/7/2008

I followed the suggestions to microwave the ingredients and made only a small batch (being reasonably wary and only one person) and the result was a peanut butter flavored chocolate like fudge. it's similar to the Microwave fudge recipe by gayle (I think that's her name) on this site, not a terrible fudge at all. This was worth every star for ease and for the tinkering of others. will make again next time i need a fast fix.

Duckball
34
5/5/2008

Fast and delicious, what more can you ask for? I used around a pound of confectioners' sugar (I didn't measure but used around ½ a 2-pound bag), ½ cup peanut butter, 6 TBS cocoa, 6 TBS milk, and 1 TBS vanilla. I melted the PB, sugar, and cocoa together in the microwave for 90 seconds, mixed in the milk and vanilla, and cooked another 30 seconds. I then beat it with a wooden spoon for a minute. Instead of an 8x8" pan, I used a 3.5"x5" mini loaf pan. It was ready to eat after around 45 minutes in the freezer! Thanks for sharing, Barbara, and thanks for your helpful review, Marg Buchanan!