No-bake Crispy Peanut Butter Fudge is smooth, luscious, and a little crunchy thanks to the rice krispies. Make it on the stove or in the microwave!
The best peanut butter fudge recipe
I can never get enough of creamy homemade fudge. Whether I’m snacking on chocolate fudge and pumpkin fudge in the fall or tuxedo fudge around the holidays, each bite is always so smooth and addicting.
This recipe for Crispy Peanut Butter Fudge is always a hit in my house and I often have to hide it so we don’t eat it all in one sitting! Creamy peanut butter is mixed with sugar, butter, milk, and crispy rice cereal before it’s melted down and poured into a dish to set in the fridge with no baking at all. That’s really how easy it is!
The best part? It’s made with 7 easy ingredients using just in 1 pot on the stove or in the microwave. You can forget all about the sticky cleanup or too many dishes in the sink.
This fun and easy peanut butter fudge recipe will have your whole family addicted, just like mine. You can even have fun with it by adding in nuts, chocolate, dried fruit, or any of your favorite cereals for texture and flavor. The flavor combinations are truly endless!
How to make peanut butter fudge
Who knew homemade fudge could be so easy to make? Whether you make it on the stovetop or in the microwave, the sweet and nutty mixture comes together in minutes before it sets in the fridge for a few hours. Here’s how to make this delicious make-ahead dessert:
Melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk before bringing the mixture to a boil. Stir, then remove it from the heat.
Stir the peanut butter, confectioners sugar, and vanilla into the butter and sugar mixture, then fold in the rice crispy treats.
Let the peanut butter fudge set in the fridge overnight before cutting and serving.
How to make microwave peanut butter fudge
- Melt the butter in a microwave-safe bowl. Stir in the brown sugar, vanilla extract, and peanut butter. Microwave the mixture for 30 seconds, stir, then microwave for another 30 seconds.
- Stir the powdered sugar into the peanut butter mixture in batches until a smooth fudge forms.
- Fold in the rice crispy treats, then pour the fudge into your pan. Add some extra rice crispy cereal on top, then let the fudge chill in the fridge overnight.
Tips and tricks
- To cut fudge easily, run a sharp knife under hot water. The blade should glide right through the cold fudge, making the perfect square.
- Chill for at least 6 hours or overnight before serving. The fudge will not be set if it’s taken out any earlier and be too sticky or soft to eat.
- You can stir fun add-ins into the fudge, like chocolate chips, dried fruit, chopped nuts, your favorite cereal, or candy.
- Don’t like peanut butter? Try making this recipe with almond butter, cashew butter, or even sunflower seed butter for a nut-free fudge.
Storing and freezing fudge
Storing: Make sure the leftovers are tightly wrapped in plastic before placing them in the fridge (this keeps the fudge from drying out). It should last for up to 1 week.
Freezing: Place the fudge squares in a freezer-safe bag or container. You can also freeze a whole block of fudge by wrapping it tightly in plastic wrap, then placing it in a freezer-safe bag or container. Freeze for up to 2 months.
More peanut butter desserts to try
- Peanut Butter Donuts
- Peanut Butter Cups
- Peanut Butter Blossoms
- Homemade Peanut Butter Oreos
- Vegan Peanut Butter Cookies
- Chocolate Peanut Butter Ice Cream
Pin for later:
Crispy Peanut Butter FudgePrint
- 1/2 cup butter
- 2 cups brown sugar
- 1/2 cup milk
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 3 cups confectioners powdered sugar
- 1 cup crispy rice cereal
- Melt butter in a large saucepan over medium high heat. Once melted, stir in brown sugar and milk. Bring to a boil and stir for 1 minute.
- Remove saucepan from heat and stir in peanut butter and vanilla until smooth. Add confectioners powdered sugar and rice cereal and continue to mix until fully combined.
- Spray a 8×8 pan with nonstick spray. Pour fudge mixture into the pan.
- Optional: Add 2-3 tablespoons of rice cereal on top of the fudge if you want a crispy top (I recommend this). Push cereal lightly down with a spatula so it sets in the fudge.
- Cover and place in refrigerator to chill overnight. Once cooled and set, cut into small squares. Enjoy!