You heard me. Let's get this going in five minutes or less (including prep), shall we?
Peanut butter fudge in the microwave. It's so easy. It's so decadent, so sweet, so downright naughty. You've got to have it.
As a side note, I should probably tell you that I really, really love my microwave. It's my go-to kitchen gadget when I feel like experimenting with food. From exploding marshmallows to melting candy, I've had a lot of good times with my microwave.
But I digress.
This recipe began in my kitchen when I discovered a similar one on Kirbie's Cravings. I was looking for creative fudge inspiration for an article I was writing, and I loved the idea of peanut butter fudge in the microwave. I've already tackled white chocolate and chocolate varieties in the microwave, so peanut butter seemed like a natural next step.
I made some alterations to the recipe: adjusting the amount of sugar and making it a little flexible because I think that different types of peanut butter will require more or less. I also added a little salt and vanilla, because I like to get fancy like that sometimes.
Recipe note: creamy peanut butter is far easier to mix, but I really don't see why you COULDN'T use crunchy--it would just require a significant amount of added elbow grease.
If you want a piece of fudge that will remind you of the inside of a peanut butter cup, make this fudge. It really can be yours in less than five minutes, by harnessing the power of microwave science.
Peanut butter microwave fudge
1 cup creamy peanut butter
2 sticks unsalted butter
1/8 teaspoon salt
1 teaspoon vanilla extract
3 to 3 1/2 cups powdered sugar, sifted
Line an 8 inch square inch pan with tinfoil, leaving little "arms" extending over the sides of the pan (for easy removal). Generously grease the foil and the sides of the pan.
In a large, microwave-appropriate bowl, combine the pb and butter (cut into pieces). Cook on HIGH in the microwave for one minute; remove, and stir. Keep cooking in 20 second blasts until the pb and butter are totally melted together.
Stir in the salt and vanilla and mix to combine. Working with 1 cup at a time (you may no need all the sugar), add the powdered sugar, whisking vigorously to incorporate each addition. Work it into a smooth batter.
Spread the batter into the prepared pan and flatten it with the top of a rubber spatula. Let the fudge chill in the refrigerator for at least an hour before slicing into squares to serve.