This 4-ingredient microwave peanut butter fudge it so easy to make and is creamier than any other fudge you've ever tasted.
- 36 ounces Nestle White Morsels* (3 bags, about 6 cups)
- 24 ounces Reese’s Peanut Butter Chips (2 bags, about 4 cups)
- 40 ounces Jif Creamy Peanut Butter
- ¼ teaspoon table salt
- *NOTE: If using pure white chocolate instead of the Nestle White Morsels, use 42 ounces.
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Line a 9 inch by 13-inch baking pan with non-stick tin foil or parchment paper.
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Combine white and peanut butter chips in a large (12 cup or more) microwave-safe mixing bowl.
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Heat on high power in the microwave for 1 minute.
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Remove and stir.
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Heat another minute, then stir, and another minute, then stir.
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Then heat for 45 seconds and let the bowl sit in the microwave for about 3 minutes.
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Remove and stir until completely melted.
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If needed, heat for 15-second increments, stirring after each until melted.
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Add peanut butter and salt and stir until well combined.
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Pour into the lined baking pan.
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Cover with tin foil and set aside for about 6 hours.
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To speed up this process you may refrigerate for about 2 hours.
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Remove the fudge from the pan and peel off the parchment paper or tin foil.
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Cut into 96 squares and serve.
- *You can use white confectionery coating wafers (like Candy Melts) in place of the white morsels.
- For thinner fudge pour into two 8 inch or 9 inch square pans.
- For really thin fudge pout into two 9x13 inch pans.
- If you cut into 48 larger pieces (as you see pictured) each piece will have 326 calories.