3-ingredient delight: Just 3 ingredients

 This 3-ingredient peanut butter fudge is my go-to when I need a last-minute treat that still feels special. It comes together on a busy weeknight with pantry staples, sets up right in a clear Pyrex dish, and disappears just as fast as I can slice it—my family always ends up negotiating over the last little square. This style of shortcut fudge has been floating around Midwestern potlucks and church cookbooks for ages, and for good reason: no candy thermometer, no fancy equipment, just creamy, rich peanut butter goodness in about 10 minutes of hands-on time.

Peanut butter fudge squares in a clear Pyrex dish on a kitchen counter

Serve the fudge chilled or at cool room temperature, cut into small squares because it’s rich. It’s perfect with a cold glass of milk, a cup of coffee, or hot chocolate after dinner. For a casual gathering, I like to leave it right in the Pyrex dish on the counter with a small spatula so people can help themselves. It also pairs nicely on a dessert tray with something fruity or tart—like fresh berries or a simple fruit salad—to balance the sweetness.

3-Ingredient Peanut Butter Fudge

Servings: 16–25 small squares, depending on how you cut it

Ingredients

2 cups creamy peanut butter (not natural, well-stirred)

1 (14-ounce) can sweetened condensed milk

2 cups white chocolate chips

Ingredients for peanut butter fudge arranged on a countertop

Directions

Lightly grease an 8x8-inch clear Pyrex baking dish or line it with parchment paper, leaving a bit of overhang for easy lifting. Set the dish on your counter so it’s ready to go as soon as the fudge mixture is hot.

In a medium, microwave-safe mixing bowl, combine the white chocolate chips and the sweetened condensed milk. Use a rubber spatula to scrape in every bit of the condensed milk.

White chocolate chips and condensed milk being mixed in a bowl

Microwave the mixture on HIGH for 30 seconds, then stir well. Continue microwaving in 20–30 second bursts, stirring after each round, until the white chocolate chips are mostly melted and the mixture is smooth and thick. This usually takes about 1½ to 2 minutes total, depending on your microwave.

Add the peanut butter to the warm white chocolate mixture. Immediately stir and fold the peanut butter in until everything is fully combined, smooth, and glossy. Work fairly quickly here so the mixture doesn’t start to set in the bowl.

Glossy peanut butter fudge mixture being folded together in a bowl

Pour the fudge mixture into the prepared Pyrex dish. Use your spatula to spread it evenly into the corners and smooth the top. If you want extra-smooth edges, gently tap the dish on the counter a few times to settle the fudge.

Let the fudge cool at room temperature for about 15–20 minutes, then transfer the dish to the refrigerator. Chill for at least 2 hours, or until the fudge is firm enough to cut cleanly.

Peanut butter fudge smoothed into a Pyrex dish before chilling

Once set, remove the dish from the fridge. If you used parchment, lift the fudge slab out of the dish; otherwise, you can slice it right in the Pyrex. Use a sharp knife to cut into small squares—anywhere from 16 to 25 pieces, depending on how big you like them.

Store the fudge in an airtight container in the refrigerator for up to 1 week. For the best texture, let the pieces sit at room temperature for 5–10 minutes before serving so they’re soft and extra creamy. Expect the last piece to disappear first—everyone always claims it.

Cut peanut butter fudge squares stacked on a small plate

Variations & Tips

For a little variety without adding more core ingredients, you can play with how you serve and finish the fudge.

Swirl: Before chilling, drag a butter knife lightly through the top in a swirl pattern for a pretty, homemade look in the Pyrex dish.

Texture: If your family likes a bit of bite, you can swap in crunchy peanut butter for part or all of the creamy peanut butter, just keep the total amount the same.

Shape and size: Use a 9x9-inch dish for slightly thinner pieces that are easier to stretch for a crowd, or a loaf pan for extra-thick, bakery-style squares.

Peanut butter fudge with a swirled top in a glass dish

Flavor boost: A tiny pinch of salt on top, sprinkled right after spreading while still warm, can make the peanut butter flavor pop without technically changing the core 3-ingredient recipe.

Make-ahead tip: This fudge freezes well—cut into squares, freeze on a sheet pan until firm, then transfer to a freezer bag. Thaw in the fridge overnight before serving.

For gifting, I like to leave it in the clear Pyrex, wrap the whole dish in plastic wrap and a dish towel, and send it along as a ready-to-serve treat.