I share a rich, creamy fudge made entirely in the microwave with just three simple ingredients. It's nostalgic, melt-in-your-mouth, and perfect for gifting or sweet cravings.

Why You’ll Love This Recipe

I love how this fudge comes together in minutes—no stovetop, no candy thermometer, just a microwave and a little patience. With just butter, creamy peanut butter, and confectioners’ sugar, it’s smooth, sweet, and balanced by that classic peanut buttery flavor. It’s the kind of easy, no‑bake treat that feels like something my grandma would have made.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (258 g) creamy peanut butter (not natural)
4 cups (500 g) confectioners’ sugar

directions

Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides.
In a large microwave-safe bowl, combine butter and peanut butter. Microwave in 30‑second intervals, stirring each time, until melted and smooth.
Add confectioners’ sugar and stir until fully combined—a thick mixture.
Transfer to the prepared pan. Place another parchment sheet on top and gently press to even out. Remove the top parchment and smooth the surface.
Refrigerate for about 2 hours, or until the fudge is set.

Servings and timing

Servings: About 25 one-inch squares
Prep Time: 5 minutes
Chilling Time: 2 hours
Total Time: Approximately 2 hours and 5 minutes

I always plan ahead because the chill time is the longest step.

Variations

Crunchy peanut butter: I sometimes swap in crunchy PB for added texture, though it won’t be as smooth.
Mix-ins: After combining the sugar and peanut butter, I like to fold in chocolate chips, chopped nuts, or sprinkles for extra fun.
Chocolate swirl: I melt a few tablespoons of chocolate and swirl it in before chilling for a marbled look and taste.

storage/reheating

I store the fudge in an airtight container in the refrigerator, and it stays fresh for up to 2 weeks. Letting it sit at room temperature for a few minutes before serving makes it soft and creamy again. It also freezes well: I wrap individual squares and freeze them for up to 3 months. When I want some, I just thaw in the fridge.

FAQs

What kind of peanut butter works best?

I always go for regular creamy peanut butter. Natural types can separate and won’t give the right texture.

Can I use crunchy peanut butter?

Yes, I’ve tried it, and while it adds texture, it does make the fudge less smooth.

Can I add extras like chocolate or nuts?

Definitely. I like folding in chocolate chips or chopped nuts after the sugar is mixed in.

Do I need a candy thermometer?

Not at all. That’s what I love about this recipe—no special tools, just a microwave.

How long does it last?

It lasts up to 2 weeks in the fridge and around 3 months in the freezer if properly wrapped.

Conclusion

This microwave peanut butter fudge is one of my favorite quick treats—easy to make, rich in flavor, and totally comforting. Whether I’m whipping up a batch for the holidays or just because, it always hits the spot.

Microwave Peanut Butter Fudge

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Author: Sue
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 2 hours 5 minutes
Yield: About 25 one-inch squares
Category: Dessert
Method: Microwave
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich, creamy peanut butter fudge made with just three ingredients in the microwave—quick, nostalgic, and perfect for gifting or satisfying a sweet craving.

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (258 g) creamy peanut butter (not natural)
4 cups (500 g) confectioners’ sugar

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Instructions

Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides.
In a large microwave-safe bowl, combine butter and peanut butter. Microwave in 30‑second intervals, stirring each time, until melted and smooth.
Add confectioners’ sugar and stir until fully combined—a thick mixture.
Transfer to the prepared pan. Place another parchment sheet on top and gently press to even out. Remove the top parchment and smooth the surface.
Refrigerate for about 2 hours, or until the fudge is set.