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Peanut Butter Fudge is the no-bake candy that comes together in one pot and sets up impossibly creamy, and this version is studded with crunchy, colorful M&Ms. I stirred up a pan last Friday night and Maddie was sneaking squares straight from the fridge before it had even set. If you love an easy stovetop treat, it is right up there with our classic chocolate fudge.
One saucepan, five everyday ingredients, and a handful of candy are all that stand between you and a tray of creamy homemade fudge, no thermometer required.
Peanut Butter Fudge Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 3 hours 15 minutes
- 🍽️ Serving: 16 squares
- ⚡ Calories: 96kcal
- 🌶️ Flavor Profile: Rich, creamy peanut butter with sweet, crunchy candy bites
- ✋ Difficulty: Easy, no candy thermometer needed, like our no-bake puppy chow
Quick Answer
To make Peanut Butter Fudge, melt peanut butter chips, butter, and sweetened condensed milk together in a saucepan over low heat until smooth. Stir in vanilla, then fold in M&Ms and press the fudge into a parchment-lined pan. Top with more candy and chill until firm, then cut into squares. No candy thermometer required.
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Why This Recipe Works
Click to see the technique science
- Condensed milk does the work. Sweetened condensed milk melts the chips into a silky fudge with no thermometer and no fuss.
- Peanut butter chips set it up. The chips give bold peanut butter flavor and help the fudge firm up smooth and sliceable.
- Low and slow melting. Melting over low heat keeps the mixture from scorching or turning grainy.
- Vanilla rounds it out. A splash of vanilla balances the sweetness and deepens the peanut butter flavor.
- M&Ms two ways. Folding most of the candy in and pressing the rest on top gives crunch in every bite and a pretty finish.
- Chill to set clean. A few hours in the fridge make the fudge firm enough to cut into neat squares.
Why You’ll Love This Recipe
- It is a no-bake, one-pot candy that is nearly impossible to mess up, even if you have never made fudge before.
- The peanut butter and chocolate candy combo is a guaranteed crowd-pleaser, like our chocolate covered peanut butter pretzels.
- It keeps for weeks, so it is perfect for holiday candy trays and homemade gifts.
Key Ingredients
Here are the five simple ingredients that turn into creamy Peanut Butter Fudge, plus the candy that makes it fun.
- Peanut butter chips: The flavor base and the reason the fudge sets up so smooth. Look for them near the chocolate chips.
- Sweetened condensed milk: The magic ingredient that melts everything into creamy fudge without a thermometer.
- Butter: Adds richness and a glossy finish. Salted or unsalted both work here.
- M&Ms: Fold them in and sprinkle them on top for crunch and color. Swap in the mix-ins from our puppy chow if you like.
- Vanilla: A small splash balances the sweetness and rounds out the peanut butter.
See recipe card for exact quantities.
Variations and Substitutions
This Peanut Butter Fudge is easy to make your own. Here are a few favorite swaps.
- Change the candy: Use chopped Reeses, peanut butter cups, or mini chocolate chips instead of M&Ms.
- Add crunch: Fold in chopped peanuts or pretzel pieces for extra texture.
- Make it marbled: Swap half the peanut butter chips for chocolate chips for a marbled fudge.
- Holiday colors: Use seasonal M&Ms to match any holiday candy tray.
- Go classic: Leave the candy out entirely for plain, creamy peanut butter fudge.
How to Make Peanut Butter Fudge
- In a medium saucepan over low heat, combine the peanut butter chips, butter, sweetened condensed milk, and salt.
- Stir constantly until everything is melted and the mixture is completely smooth.
- Remove the pan from the heat and stir in the vanilla.
- Working quickly, fold in most of the M&Ms while the fudge is still warm.
- Scrape the fudge into a parchment-lined 8×8 pan and press it into an even layer.
- Scatter the remaining M&Ms over the top, press them in gently, and chill until firm before cutting into squares.
Recipe Tips & Tricks
- Use low heat. Melting the chips slowly keeps the fudge from scorching or turning grainy.
- Line the pan. A parchment sling lets you lift the whole slab out for easy, clean cutting.
- Work fast with the candy. Fold the M&Ms in while the fudge is warm so they stick before it sets.
- Press the top candy in. Gently pushing the M&Ms into the surface keeps them from falling off once cut.
- Chill fully before cutting. A firm set gives you clean squares instead of a sticky mess.
- Cut with a warm knife. Run the blade under hot water and wipe between cuts for bakery-neat squares, just like our Butterfinger brownies.
Serving Ideas and Suggestions
This Peanut Butter Fudge is made for sharing. Pile the squares onto a holiday candy tray, tuck them into treat bags as homemade gifts, or set them out at any party.
Pair it with other no-bake favorites like our puppy chow and candied grapes for an easy dessert spread. A scoop of no-churn ice cream alongside never hurts.
Store the squares in the fridge and pull them out whenever a sweet craving hits. For another peanut-butter-and-chocolate treat, try our chocolate covered peanut butter pretzels next.
Peanut Butter Fudge FAQs
This easy Peanut Butter Fudge is made with just peanut butter chips, sweetened condensed milk, butter, vanilla, and a little salt, plus M&Ms for crunch and color. There is no need for a candy thermometer or any tricky cooking.
Peanut Butter Fudge needs at least two to three hours in the refrigerator to firm up enough to cut cleanly. For the best texture, chill it overnight, then slice it into squares straight from the fridge.
Store the fudge in an airtight container in the refrigerator for up to two weeks. Layer the squares between sheets of parchment so they do not stick together. It also holds at room temperature for a day or two on a candy tray.
Yes. Wrap the fudge tightly or store it in a freezer-safe container for up to three months. Thaw it in the fridge overnight before serving. The texture stays creamy and the candy stays crunchy.
Grainy fudge usually means the mixture got too hot or cooked too long. Melt the chips over low heat and stir just until smooth, then take the pan off the burner right away to keep it creamy.
Absolutely. The base fudge is delicious on its own or with any mix-in you like, such as chopped peanuts, mini chocolate chips, Reeses pieces, or pretzel bits. Stir them in just before pressing the fudge into the pan.
Want more easy candy? Try our classic chocolate fudge next.
For a sweet party snack, our caramel corn bakes up buttery and perfectly crisp.
M&M Peanut Butter Fudge
Ingredients
- 3 cups peanut butter baking chips
- 1 can sweetened condensed milk
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8.60 ounce bag peanut butter M&M Minis
Instructions
- Line a 9×9” square baking dish with parchment paper and set aside.
- Using a double boiler, fill the bottom portion with 2-3” of water and place the other pot on top.
- Combine the peanut butter baking chips, sweetened condensed milk, butter, and salt in the top portion of the double boiler.3 cups peanut butter baking chips, 1 can sweetened condensed milk, 3 tablespoons butter, 1/4 teaspoon salt
- Heat over medium heat until everything is melted and smooth, stirring occasionally at first and then continuously as it starts to melt.
- Once melted and smooth, remove from the heat and add the vanilla.1 teaspoon vanilla extract
- Let the fudge cool in the pan for about 3 minutes before adding about ½ cup of M&Ms to the batter – mix gently only to combine.8.60 ounce bag peanut butter M&M Minis
- Pour the batter into the prepared pan and top with remaining M&Ms (sometimes you have to press them into the fudge).
- Cover and let the fudge cool at room temperature for at least 6 hours (or overnight).
- Cut into squares and serve.
Notes
- Use Parchment Paper: Line your square pan with parchment paper or wax paper for easy removal.
- Melt Slowly: Use medium heat and stir continuously to prevent burning.
- Let It Cool: Allow the fudge mixture to cool for about 3 minutes before adding M&Ms to prevent melting the candies.
- Press M&Ms Gently: If the M&Ms don’t stick on top, gently press them into the fudge.
- Cutting Tips: Use a sharp knife warmed under hot water for clean cuts.
- Room Temperature Setting: Let the fudge set at room temperature for at least 6 hours or overnight for the best results.
Nutrition
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