15 Minute Chocolate Chip Peanut Butter Fudge – An EyeLoveKnots Recipe

Every year for Thanksgiving, I do the baking. For some time it was something pumpkin, but it’s switched to fudge over the last few years. This year I decided to go with three different flavors of fudge, the first one being this Peanut Butter Fudge.

I wanted something really quick, since I was doing three batches, so I decided the microwave was a good option, plus I don’t like the inconsistencies of a stove. Using the microwave, times are pretty exact. 

A lot of fudge recipes call for sweetened condensed milk. I chose not to use it in this recipe, and instead replaced it with frosting. With this switch, refrigeration is not needed for storing the finished fudge, which makes it great for gift giving since you don’t need to worry about it melting (a previous worry of mine).

Yields: 25 squares

Prep Time: None

[No] Bake Time: 15 minutes

Set Time: 1 hour

Ingredients:
     – 2 tbsp of butter
     – 1 12 oz bag (or 1.5 cups) of Peanut Butter Chips
     – 1 16 oz can of Vanilla Frosting
     – 1 12 oz bag (or 1.5 cups) of Milk Chocolate Chips

*All ingredients found at my local Winn Dixie – not a sponsored post.

You Will Also Need:
     – a medium sized microwave safe bowl
     – a spatula
     – an 8″ x 8″ pan
     – aluminum foil to cover pan
     – Pam

Ingredient Notes:
     Peanut Butter Chips: I did try a batch with regular peanut butter in place of the chips. It did turn out similarly, but there was a big change in the taste. It went from tasting like the inside of a Reese’s Peanut Butter Egg, to straight up Peanut Butter. The thickness and consistency is also different, and it isn’t as smooth. Definitely recommend the morsels.

Foil: Why cover the pan? It makes it sooooo easy afterwards to just lift and pull the fudge out of the pan. You can cut over the foil, and even wrap it up to temporarily store in the fridge. Plus, minimal clean up.

Pam: This is optional, but will help so much once the fudge has hardened. Without it, you will find the fudge sticks to the sides of the foil.

Recipe:
     First things first, line the 8″ pan with aluminum foil, spray with Pam and set aside.

2. In microwave safe mixing bowl, add in the butter, and peanut butter chips. Microwave for 45 seconds. Stir until creamy. 

3. Remove the foil top to the frosting container, and microwave for 45 seconds to soften it up. Remove from microwave.

4. Return peanut butter chips to microwave for 30 seconds. While they are in there, stir the frosting in it’s container. 

5. Pour the frosting into the peanut butter chip bowl, and stir. 

6. Add in 1 cup of the regular chocolate chips, and gently stir final mix together. Don’t over stir or the regular chocolate chips will begin to melt.

7. Pour the mixture into the 8″ pan, and sprinkle the remaining milk chocolate chips on top. Set aside to set (at least an hour).

8. Cut, and enjoy! I cut mine 5 squares by 5 squares.

Please DO NOT claim this recipe as your own nor should you sell my recipe. DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.

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