1. Melt the Base
In a microwave-safe bowl, combine chocolate chips, peanut butter, and sweetened condensed milk.
Microwave in 30-second intervals, stirring between, until smooth and glossy (about 1.5–2 minutes total).
Stovetop option: Melt in a double boiler over low heat, stirring constantly.
Stir in ½ tsp flaky sea salt (if using).
2. Pour & Set
Pour into a parchment-lined 8×8-inch pan. Smooth the top with a spatula.
Refrigerate for 2–3 hours, or until firm.
3. Slice & Serve
Lift out using parchment overhang. Cut into 1-inch squares with a sharp knife (wipe blade between cuts for clean edges).
Store in an airtight container at cool room temperature for up to 2 weeks—if they last that long!
Tips for Fudge Perfection
Use room-temperature peanut butter—cold PB makes mixing harder.
Don’t overheat chocolate—it can seize and become grainy.
Work quickly—the mixture sets fast as it cools.
Make it ahead: Fudge tastes even better on day 2!
Double the batch: Freeze in a single layer for up to 2 months.
Delicious Variations
Salted Caramel: Swirl in ¼ cup caramel sauce before chilling
Chocolate-PB Swirl: Use half milk chocolate, half dark chocolate chips
Crunchy: Fold in ½ cup chopped peanuts or Reese’s Pieces
Gluten-Free: All ingredients are naturally GF (check labels)
Vegan: Use coconut condensed milk and dairy-free chocolate + peanut butter
Gifting & Serving Ideas
Holiday tins: Layer in cupcake liners with red ribbon
Teacher gifts: Package 4–5 squares in a clear cellophane bag
Movie night: Serve with popcorn and cold milk
Elegant dessert: Arrange on a marble slab with sea salt flakes
Frequently Asked Questions (FAQs)
Q: Can I use almond butter instead of peanut butter?
A: Not recommended—almond butter is oilier and won’t set the same way. For nut-free, try sunflower seed butter (like SunButter), but texture will differ.
Q: Why is my fudge too soft?
A: Likely under-chilled or too much PB. Stick to the ratios and chill fully.
Q: Can I make this dairy-free?
A: Yes! Use coconut condensed milk (like Nature’s Charm) and dairy-free chocolate.
Q: Can I skip the chocolate?
A: You can make peanut butter fudge with just PB + condensed milk—but the chocolate adds structure and balance.
Final Thoughts: Decadence, Simplified
4-Ingredient Peanut Butter Fudge proves that you don’t need a fancy kitchen to create something extraordinary. With its creamy texture, rich peanut butter flavor, and silken chocolate finish, it’s the kind of treat that earns recipe requests and vanishes before you finish wrapping them.
So grab that can of condensed milk, melt those chips, and make a batch that’ll have everyone asking, “You made these at home?!”
Made these and couldn’t stop eating them? I’d love to hear your twist—did you add sea salt? Go crunchy? Share your fudge success in the comments below—or tag me on social. And if you know someone who loves peanut butter cups, send them this recipe. You’ll be their new favorite person! 
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