Creamy Peanut Butter Fudge
Indulge in the rich, velvety sweetness of Creamy Peanut Butter Fudge, a no-bake treat that's as easy to make as it is irresistible. This luscious dessert combines smooth peanut butter, vanilla extract, and powdered sugar to create a perfectly creamy texture that melts in your mouth. With just 10 minutes of prep time and a handful of pantry staples, this fudge is a quick and satisfying option for peanut butter lovers. Garnish with chopped peanuts for an added crunch, or keep it plain for a perfectly silky bite. Perfect for holiday gifting, potlucks, or a midweek indulgence, this simple recipe ensures a homemade treat that's bursting with peanut butter flavor and a hint of sweetness. Make a batch today and savor the ultimate combination of convenience and decadence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Smooth peanut butter
- 1 teaspoon Vanilla extract
- 3.75 cups Powdered sugar
- 0.25 teaspoon Salt
- 0.25 cup Chopped peanuts (optional for garnish)
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
In a medium saucepan, melt the unsalted butter and smooth peanut butter over medium heat, stirring continuously until fully combined and smooth.
Remove the saucepan from heat and stir in the vanilla extract and salt until well incorporated.
Gradually add the powdered sugar, 1 cup at a time, stirring vigorously with a wooden spoon or spatula after each addition. The mixture will become thick and firm as you add the sugar.
Once all the powdered sugar is mixed in, transfer the fudge mixture to the prepared baking dish. Use a spatula to press it evenly into the dish and smooth the surface.
If desired, sprinkle the chopped peanuts over the top and press them lightly into the fudge.
Let the fudge cool at room temperature for 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours or until firm.
Once set, lift the fudge out of the pan using the parchment paper and place it on a cutting board. Cut into 16 squares or your desired size and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 510.7 g | 186% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 458.1 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
