Chocolate Peanut Butter Fudge

5 from 1 vote

2-ingredient chocolate peanut butter fudge made with frosting and creamy peanut butter. This easy microwave recipe makes 36 layered squares in 30 minutes.

Prep Time10

Chill Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Chocolate Peanut Butter Fudge Recipe

Servings:

Calories: 155kcal

Ingredients

16 ounces chocolate frosting
2½ cups creamy peanut butter, divided into 2 cups and ½ cup

Instructions

Line an 8x8-inch glass baking dish with parchment paper, leaving enough hanging over two opposite sides to lift the fudge out later.
Scoop the entire can of frosting into a large microwave-safe bowl, then add 2 cups of the peanut butter. Set the remaining ½ cup aside for now.
Microwave in 30-second bursts, stirring well after each one. Two rounds is usually all it takes. Stop as soon as the mixture is glossy and no streaks of peanut butter remain.
Pour roughly a third of the warm mixture into the lined dish and spread it into an even layer across the bottom.
Using a measuring spoon or a small cookie scoop, dot the reserved ½ cup of peanut butter across that layer in rounded teaspoons, spacing them so every square will end up with one.
Cover the peanut butter with the rest of the fudge mixture, spreading gently so the dots stay where you put them, and smooth the top.
Refrigerate for at least 30 minutes. It will slice at 30, but 90 minutes gives you a firmer bite and cleaner squares. It stops firming up after that.
Lift the slab out using the parchment overhang, set it on a cutting board and slice into 36 squares. Wipe the knife between cuts where it passes through a peanut butter pocket.

Notes

Reach for a standard creamy peanut butter rather than a natural one. Natural peanut butter separates, and the loose oil keeps the fudge from setting properly.
This one lives in the refrigerator. Out on the counter at around 75°F, the squares hold their shape for 20 to 30 minutes and then turn soft and melty in your hand.
Thirty minutes is enough to lift the fudge out and slice it cleanly, though the squares and the peanut butter pockets will still be soft at that point. Another hour in the refrigerator (total of 90 minutes) gives you the optimal texture. You don't need to leave it in the fridge past that time as it stops getting any harder after about 90 minutes.

Nutrition