Microwave Chocolate Peanut Butter Fudge

Name: Microwave Chocolate Peanut Butter Fudge
Prep time: 5 min
Cook time: 5 min
Total time: 4 h 10 min
Yield: 24 serving
Ingredients: 3 cups semi sweet chocolate chips; one 14-ounce can sweetened condensed milk; ¼ cup + 2 Tablespoons unsalted butter; ½ cup no-stir peanut butter; ¾ cup confectioners' sugar; ½ teaspoon vanilla extract

User Reviews

4.6

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Cooling Time
4 hrs
Total Time
4 hrs 10 mins
Servings
24
Calories
230 kcal
Cuisine
Canadian

Microwave Chocolate Peanut Butter Fudge

Jade Rice

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Rich and decadent chocolate fudge adorned with peanut butter swirls! Made in the microwave with just SIX ingredients, there's no boiling or candy thermometers involved in this FAST and EASY recipe for PERFECT fudge every time! Make it in advance, it keeps for weeks, and it's great for gifting and holiday entertaining! 🙌😋

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Ingredients

Servings

3 cups semi sweet chocolate chips
one 14-ounce can sweetened condensed milk
¼ cup + 2 Tablespoons unsalted butter diced into pieces; divided
½ cup no-stir peanut butter I prefer creamy but you can use crunchy
¾ cup confectioners' sugar sifted if yours is lumpy
½ teaspoon vanilla extract

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Instructions

Line an 8×8-inch pan with nonstick foil or parchment for easier cleanup, leaving a 2-inch sling or overhang on the sides for easier slicing later on; set aside. Spray the foil with nonstick cooking spray if desired.
To a large, microwave-safe bowl, add the chocolate chips, sweetened condensed milk, 1/4 cup butter, and heat on high power to melt, about 2 1/2 minutes but all microwaves vary in intensity. Stop to check and stir after 2 minutes and heat from there in 15 to 30-second intervals, if necessary, until the mixture can be stirred smooth. Tip - Do NOT overheat the chocolate because it will turn powdery, scorch or burn, and you'll have to start over.
Turn mixture out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
To a large, microwave-safe bowl (the same one you already used is fine, just wipe it clean with a paper towel), add the remaining 2 tablespoons butter and heat to melt, about 30 to 60 seconds.
Add the peanut butter (I like Jif or Skippy), confectioners's sugar, vanilla, and stir to combine. Note - The mixture will be thick, this is normal.
Drop the peanut butter mixture over the fudge in tablespoon-sized "blobs" or dollops evenly spaced over the surface.
Using a small knife, make swirls and spread the peanut butter mixture around the surface. However, don't over-swirl or overmix. You can gently push the peanut butter into the chocolate a bit, but I don't push it very far down as I like it to remain more superficial.
Place on the counter to cool and set up fully, about 4 hours. Or, If you are in a hurry, you can place the pan in the fridge for about 2 hours to expedite.
Allow the fudge to come to room temp if you chilled it in the fridge, remove the foil or parchment from the pan using the sling you made, and set the slab of fudge on a cutting board.
Using a sharp knife (Tip - run your knife under very hot water, and then dry it, if your knife isn't very sharp; the carryover heat will help pierce through the chocolate), slice the fudge as desired. Fudge will keep airtight at room temp for many weeks (up to about 1 month), in the fridge for up to 3 months, or in the freezer for even longer.

Notes

Adapted from my Easiest Foolproof Fudge recipe

Nutrition Information

Show Details

Serving 1 Calories 230kcal (12%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Cholesterol 10mg (3%) Sodium 56mg (2%) Fiber 2g (8%) Sugar 28g (56%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 230 kcal

% Daily Value*

Serving	1
Calories	230kcal	12%
Carbohydrates	31g	10%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	6g	30%
Polyunsaturated Fat	5g	29%
Cholesterol	10mg	3%
Sodium	56mg	2%
Fiber	2g	8%
Sugar	28g	56%