Foolproof Peanut Butter Fudge

Does making fudge scare you?  No need to fear then!  Fudge week continues with the PERFECT no fail fudge recipe just for YOU.  This secret recipe only requires 2 ingredients – a jar of peanut butter and a tub of prepared frosting.  Yep, believe it or not – that’s all you need!  You will end up with a perfectly smooth, creamy, melt in your mouth fudge!

Now, I used a tub of good old vanilla frosting for this, but chocolate with also work for a peanut butter chocolate version!  You could even make one of each and do a layered fudge!  You can’t mess this one up and no one will guess how you made it, unless they know the secret recipe too.

4.3 from 9 reviews
Foolproof Peanut Butter Fudge
  • 1 tub (1 lb) Vanilla Frosting (I used Pillsbury frosting)
  • 1 jar (16.3 oz) Creamy Peanut Butter (I used Jif, a jar is 1¾ cups peanut butter)
  1. Line a 9 x 9 inch dish with foil and set aside.
  2. In a microwave safe bowl, add Vanilla Frosting and Peanut Butter, do not stir. Microwave 1 minute. Stir until until combined and smooth. Pour into pan and spread until even. Refrigerate until firm.
  3. Remove fudge from the pan using foil and cut into squares.

Recipe adapted from Vintage Sugarcube.

60 comments on “Foolproof Peanut Butter Fudge

  • Should this be refrigerated after made or is it safe to set out in pan with foil or saran wrap covering?

  • Can this recipe be used for buckeye fudge?

  • I make this alot…..I use chunky peanut butter….it’s delicious!!

  • I reuse the empty frosting tubs by cutting a strip of gift wrap and wrap it around the tub. Fill it with fudge and replace the lid stick a bow on top and you have a perfect gift for teacher or neighbors.

  • What size pan should be used? I see different sizes..

    • The recipes I saw said 9×13. This is way too big and ended up with very thin fudge. Fudge should be chunkier. I wish I had used a square pan!

  • Does anyone know if the fudge stays firm and holds its shape outside the fridge — and for how long?

    • Yes, it does! My friend just used this recipe for a potluck at work and I brought some home with me unrefrigerated and hours later, it’s still set and tastes AWESOME.

  • The only premade icing we get in supermarkets in Australia is Betty Crocker brand is this ok to use does anyone know? Not sure if this is the same kind of stuff mentioned in this recipe!

  • Spousal Unit loves PB fudge. I looked around serveral months ago found regular type recipe and THIS one! I loved the idea. Quick and easy. I’ll be darn, he loved this one better than regular fudge! I’m making things for Easter,, he asked for That one fudge. I looked thought my recipes folder couldn’t find it. Googled. Thank goodness! Found it.. Why I am writing… I realized, I just bought a standard can of icing.. However much that measured out. Again.. There were no complaints. 🙂 thanks for sharing this.

  • I used 1 tub cream cheese cake frosting and 1/4 jar of jiff peanut butter, my fiance said the first time I made it that it was too much peanut butter…..I have tried this fudge in many other flavors and it works everytime….I love this as much as i love no bake cookies!!!!! yum..yum..yum!!!!!

  • Dont ya think maybe you should have listed in your ingredient list, that this recipe calls for vanilla

  • My dh has been bugging me to make him some peanut butter treats, I don’t like peanut butter much, but I just made this with the cream cheese frosting and peanut butter and it tastes so good I’m glad I tried it first 🙂 thanks for the idea!!!

  • you can even add rice krispies for an added crunch. I’ve done a lot of variations to this! All different flavors. The kids love the crunchy one.

  • Ohh thank you Laura .. 🙂 Thanks so much..

  • I’m trying to make this fudge I feel stupid but how many cups would it be for a pound of frosting.

  • May I have of piece of this gorgeousness right now? Pleaaaase???

  • This can definitely be made with you’re own homemade icing. It’s not that hard… I think if you’re super busy then the can is a good idea, it’s ok now an then. All families need’s are different!!
    Thank you for posting!

  • This was so easy and so good! I made it three times over the holidays. I made it with chocolate frosting too, but prefer the vanilla. I can’t believe how great it turns out! Thanks for sharing.

  • We ice our chocolate cake with this recipe (use a little less pb) and everyone thinks it homemade icing. It’s so good and fudgey.

  • I just made this and can tell it will be creamy and delicious, I make chocolate fudge often and would like to try a chocolate version of this without peanut butter, any suggestions ? Thanks

  • Susan, I am a health freak when it comes to food. People think I’m nuts for not owning a microwave. So I do agree with you in terms of the stated ingredients. However, that doesn’t mean that substitutions can’t be made. I make them ALL the time (natural for processed/artificial, etc.).

    I think this is a great recipe. Especially in today’s world when so many people have very little time on their hands. It is SO easy to make this with natural ingredients. Fudge being made from scratch doesn’t mean it’s anymore \wholesome\ than this recipe.

    As I was reading it I was thinking, \substitue w all natural peanut butter (the kind that needs sturred), and simply make own icing from all natural ingreds. If anything, making it this way will give many more flavor options.

    I substitute ingredients for natural ALL the time. Don’t let a recipe’s ingredients stop you from making it if it’s proven to be wonderful and easy to make.

  • omg ! i made this fudge and it is the best i’ve had in a long time ! skippy has the 16.3 oz jar ! this fudge is even better than my mother inn laws !!! amazing

  • Canned frosting is full of chemicals! It’s not food.

  • To me, food is supposed to be wholesome and nourishing, even if it’s a sugary treat. Canned frosting is full of chemicals that are not food! Making fudge from scratch takes a bit longer, but it’s worth it.

  • I made this over the weekend and was phenominal! I made it with the Pillsbury chocolate fudge frosting. What was even better after I cut it I froze it so I wouldn’t have easy access to it…however it was amazing frozen it was exactly like a peanut butter cup. One a side note, Jif does not make a 16.3 oz, I looked at the store and did not find one, so I went to the website and they make a 12 or 18 oz so I used the 18 oz. Thanks for the recipe!

  • I made this with Milk Chocolate frosting, and it tastes like Reeses Peanut Butter Cups! Yumm!

  • This recipe can also be made easier by leaving the peanut butter and the frosting in their original package, microwaving each for one minute, and then pouring both into a mixing bowl. By microwaving them in their original package you eliminate digging the cold product out. The heated product simply pours out. I also use cream cheese frosting instead of vanilla. Just peel the lid off and microwave, its that easy! Mix together in mixing bowl, pour into 13×9 pan, and refrigerate till firm.

    This is the best and easiest peanut butter fudge recipe I’ve ever seen!!

  • I just found this recipe and I am going to try it tonight! Thinking about using chocolate peanut butter with chocolate frosting…or white chocolate peanut butter…so many options!

  • Let me add another one….heat 1 tub frosting until melted thoroughly, add one bag chips. Stir to melt, and pour into a 9×9 square pan. Any flavor frosting, and flavor chips. Sets perfectly every time, sprinkle with nuts (or sprinkles) if you want!

  • BIG hit for teachers gifts ! I got a 2 pack of holiday square plastic containers at the dollar store. I made 1 batch vanilla frosting with peanut butter and a 2nd batch chocolate frosting with chunky peanut butter frosting….cut into squares and layered in the container. Very easy and o so good! Also, my sister did cream cheese frosting with the peanut butter. There is so many combinations its mind boggling. But, they all work !

  • This sounds great (and so easy). I have a large jar of Jif. How many cups would I use to equal the 16.3 ounce jar?

  • This is in regards to the comment from Kati Mora in regards to making the fudge, I belive the recipe called for chocolate or vanilla prepared frosting and not pudding, or this maybe a different recipe she is commenting on. Just thought I would give may comment

    • Thanks for keeping an eye out Pat! Definitely meant to say frosting in my comment – not pudding. I don’t think pudding would work quite as well in the fudge making process. 🙂

  • Mmm, Mmm. I think I will be making this tomorrow!

  • I was just thinking about PB fudge over the weekend as I made regular fudge. Thanks for the easy recipe! NHow I just have to find premade frosting. 🙁

  • I love having fudge on occasion – especially when there is peanut butter involved. And I’m glad you mentioned using chocolate pudding instead of vanilla – chocolate + peanut butter is definitely one of my favorite flavor combinations.

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