Quick and Easy Chocolate Chip Peanut Butter Fudge

How to make quick and easy peanut butter fudge with chocolate chips with the microwave!

Most of my baking is done at Thanksgiving and Christmas. For Thanksgiving, I always bring the sweet treats for dessert. For several years, I would do something pumpkin, but pumpkin is not my favorite flavor, and I like to mix it up, so sometimes it’s several flavors of fudge.

This yummy peanut butter fudge is from several years ago, and when I was brainstorming, I knew I wanted something really quick and easy making the microwave a good option. To me, the stove is a little bit more advanced, and I am not as confident making the fudge over it.

A lot of fudge recipes call for sweetened condensed milk. I chose not to use it in this recipe, and instead replaced it with frosting. With this switch, refrigeration is not needed for storing the finished fudge, which makes it great for gift giving since you don’t need to worry about it melting (a previous worry of mine).

June 16th is National Fudge Day. I have a great collection of 10 fudge recipes that are perfect for celebrating with!

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Recipe Lion, Cheap Thrifty Living, DIYideaCenter, TheBestDessertRecipes

Makes:

25 Squares

Time Required:

1 Hour, 15 Minutes

• [No] Bake Time: 15 Minutes
• Set Time: 1 Hour

Fudge Ingredients:

• 2 Tbsp of Butter – I use Country Crock dairy free plant butter
• 1 12 oz Bag (or 1.5 Cups) of Peanut Butter Chips
• 1 16 oz Can of Vanilla Frosting
• 1 12 oz Bag (1.5 Cups) of Milk Chocolate Chips

You Will Also Need:

• A Medium Sized Microwave Safe Bowl
• A Spatula
• An 8″ x 8″ Pan
• Aluminum Foil to Cover Pan
• Pam

Ingredient Notes:

PEANUT BUTTER CHIPS: I did try a batch with regular peanut butter in place of the chips. It did turn out similarly, but there was a big change in the taste. It went from tasting like the inside of a Reese’s Peanut Butter Egg, to straight up Peanut Butter. The thickness and consistency is also different, and it isn’t as smooth. Definitely recommend the morsels.

FOIL: Why cover the pan? It makes it sooooo easy afterwards to just lift and pull the fudge out of the pan. You can cut over the foil, and even wrap it up to temporarily store in the fridge. Plus, minimal clean up.

PAM: This is optional, but will help so much once the fudge has hardened. Without it, you will find the fudge sticks to the sides of the foil.

Recipe:

Step 1: Line the 8″ pan with aluminum foil, spray with Pam and set aside.

Step 2: In microwave safe mixing bowl, add in the butter, and peanut butter chips. Microwave for 45 seconds. Stir until creamy. 

Step 3: Remove the foil top to the frosting container, and microwave for 45 seconds to soften it up. Remove from microwave.

Step 4: Return peanut butter chips to microwave for 30 seconds. While they are in there, stir the frosting in it’s container. 

Step 5: Pour the frosting into the peanut butter chip bowl, and stir. 

Step 6: Add in 1 cup of the regular chocolate chips, and gently stir final mix together. Don’t over stir or the regular chocolate chips will begin to melt.

Step 7: Pour the mixture into the 8″ pan, and sprinkle the remaining milk chocolate chips on top. Set aside to set (at least an hour).

Step 8: Cut, and enjoy! I cut mine 5 squares by 5 squares.

Please DO NOT claim this recipe as your own nor should you sell my recipe. DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.

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