Go Back
–+ servings

Easiest Peanut Butter Fudge

Adapted from an internet recipe.
I came across this on the internet and is a twist on frosting fudge, but less expensive compared to using chips. This is excellent fudge, highly recommended.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Passive Time 2 hours
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • Microwave
  • Baking Pan (8x8 inch)
  • Foil

Ingredients
  

  • 1 can vanilla frosting, (1 lb / 454 g)
  • 1 jar creamy peanut butter, (1 lb / 454 g)
  • topping, optional; mini chocolate chips, M&Ms, broken candy bars, etc.

Instructions
 

  • Line an 8x8 inch baking pan with foil. (I just cover the bottom and two sides.)
  • Remove the lids and seals from the peanut butter and frosting. Place in the microwave on a paper plate, in case they dribble over, and cook for 1 minute to melt both items. The peanut butter may need another 30 seconds to 1 minute to melt into a liquid state. This is just before I put them in the microwave.
  • Pour each item into a large mixing bowl. The frosting was perfect at 1 minutes so I poured that in and the peanut butter was nuked for another 30 seconds,
  • Mix together well.
  • Pour into the prepared pan and spread out evenly.
  • If you want to add a topping, do so now, and gently press them if needed. I added a 10 oz (283 g) bag of dark chocolate chunks.
  • Let cool to room temperature then place in the fridge for 1-2 hours to firm up.
  • Remove from the fridge when set well, run a butter knife along the two sides where there is no foil, unwrap the ends of the foil from the pan, and lift the fudge out and place on a cutting board.
  • Cut into squares, making sure no foil is on the bottom of the pieces and place on a serving tray. Serve and enjoy.
  • With chocolate frosting and caramel bits on top. Delicious!

Notes

I will be experimenting with other frosting flavors as well as chunky peanut butter.
Variant: 1. Use chocolate frosting in place of vanilla.