- 1 16-ounce can of white frosting (or peanut butter frosting if you find it)
- 10-ounces peanut butter chips (like Reese's) or 16 ounces of creamy peanut butter (see Notes below)
- Line an 8x8 pan with parchment paper or wax paper. The edges will overlap a little. Don't use baking or cooking spray; it doesn't work. Reserve.
- Place the peanut butter chips in a medium, microwave-safe mixing bowl and microwave on high for about 2 minutes, pausing every 15 seconds to stir the chips so they don’t burn. After a minute or a minute and a half, maybe do 10-second spurts to avoid scorching. Stir very well between them; sometimes the chips are melted but don't look like they are.
- You need to warm the white frosting to make it pourable. Remove the lid and every tiny piece of foil from the can. Make sure no metal remains. If unsure, transfer to a microwave-safe bowl. Microwave for 1 minute.
- Pour the melted frosting over the melted peanut butter chips.
- Stir well until both ingredients are well combined and the color is even.
- Pour the fudge mixture into the prepared pan and spread evenly, tapping the pan on the counter to flatten rising bubbles.
- Chill for 4 hours or until set.
- Cut into 1-inch pieces with a kitchen knife and serve.
- Peanut butter: use chips or substitute for a 16-ounce jar of peanut butter. Don't use natural peanut butter as it doesn't set properly. You need the commercial type with sugar added, like Skippy creamy peanut butter.
- Store the fudge in an airtight container or sealed bag in the fridge for up to 2 weeks and in the freezer for up to 3 months.
- When fresh from the fridge or freezer, let the fudge warm up a little so it softens enough to eat.
- Avoid dryness: once you cut the fudge, don't leave it out long, or it will dry quickly.
- Extra peanut flavor: add chopped peanuts before pouring the peanut butter mixture into the pan.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Candy - Sweets
- Method: Mixing + Refrigerating
- Cuisine: American
Keywords: peanut butter fudge