Easy Peanut Butter Fudge Recipe

Easy Peanut Butter Fudge Recipe
4.8 from 4 ratings
Many of my friends often use the phrase “I can’t even boil water” as an excuse not to cook, to which I immediately respond by handing them this recipe. This is one of the easiest, fastest, and most impressive desserts you can make. Did you forget about that last-minute gathering? Didn’t realize it was going to be a potluck party until you walked out the door? Did your kid’s friend's sleepover suddenly turn into a 30-kid slumber party? Whip this recipe up and you’re guaranteed to come out on top. What’s great about this fudge is that you can whip it up before dinner and by the time you’ve cleared the plates, it will be ready. What’s also great is that you can experiment with as many combinations of ingredients and flavors as you like. Reverse the peanut butter and chocolate chip ratios to make chocolate peanut butter fudge, sprinkle the top of a chocolate fudge with almonds, or adorn with peppermint chips and pieces of crushed peppermint candies for a more festive fudge. You can even add butterscotch and dried fruits. You get my point — the possibilities are pretty much endless. This fudge is more of the gooier dig-in-with-a-spoon variety than the piecy kind, so for larger groups, I suggest doubling the recipe. The thicker it gets, the easier it will be to cut, so you may want to add an extra handful of peanut butter chips if you’re concerned with presentation. This fudge is so good you might not even be able to cut it before it’s gone anyway! Click here to see A Sweet Tooth's Dream: 8 Fantastic Dessert Recipes.
  • 14 ounce sweetened condensed milk
  • 10 ounce peanut butter chips
  • 1 teaspoon vanilla extract
  • 7 -8 ounces chocolate chips (optional)
  1. In a pot, combine the condensed milk, chips, and vanilla extract and cook over low heat. Continuously stir until all of the elements melt together, about 4 minutes. If desired, pour in the chocolate chips just after removing from heat.
  2. Pour the mixture into a pan and let cool for 1-2 hours or until firm. Cut into squares and serve.