Quick and Easy Peanut Butter Fudge

This Peanut Butter Fudge requires just 3 ingredients and comes together in the microwave. I usually find 2 or 3 ingredient fudge recipes to be underwhelming, but this recipe is a keeper! It’s so creamy and smooth, you’d never guess that it’s also easy to make.

Here are the ingredients you’ll need:

• 14 oz. can sweetened condensed milk
• 2/3 cup peanut butter, regular style, not natural
•  16 oz. package of white almond bark, broken into pieces
• Flake or coarse sea salt, optional

My preferred brand of almond bark is CandiQuik, which I use

for  Reindeer Corn Snack Mix, a favorite holiday and crowd-pleasing treat!

CandiQuik runs around $5 for a 16 oz. package.

Unlike white chocolate chips, which have stabilizers and are designed to hold their shape when baked, almond bark is designed to melt and less likely to scorch when heated. If you can’t find CandiQuik, look for a store brand of candy coating / almond bark. You’ll find candy coating/almond bark near the chocolate chips on the baking aisle. Target sells their brand, ‘Good & Gather,’ candy coating which is comparable to CandiQuik.

Place the sweetened condensed milk, peanut butter and almond bark (broken into pieces) in a large microwave-safe bowl.  Heat in the microwave uncovered on high in 1-minute increments,

stirring well after each burst of heat, until melted and smooth, about 3 minutes.

For easy removal of fudge, spray your pan with nonstick spray and line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place. When fudge mixture is melted, pour mixture into the prepared pan.

Smooth top with spatula and lightly tap pan against the countertop

several times to help level fudge.

If you sprinkle some flaky sea salt on top, this fudge is technically a 4-ingredient recipe, but we love the addition of salt to marry

 the peanut butter and to help balance the sweet flavor.

Place in refrigerator and let chill until set, about 2 hours.

When fudge is set, lift out of pan by edges of parchment paper

and transfer to cutting board; cut into 36 pieces. Stored in an airtight container at room temperature.

When adding pieces of fudge to a cookie or dessert tray,

I like to place individual pieces in mini cupcake liners, one

turned inside out, so you can see the patterned paper

instead of the white inside of the liner.

Find 20+ recipes to bake your spirits bright and make your holidays extra sweet,  HERE! Additionally, you’ll find easy, no-bake treats for bars, snack mix and cocoa mix too.