This white chocolate peanut butter fudge is easy and delicious. This no cook fudge is made quickly and simply with ingredients you might have on hand already!
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You know we love a good fudge recipe here at Cook Clean Repeat! I’ve shared so many great ones that are just like this white chocolate peanut butter fudge, no cooking necessary!
This white chocolate peanut butter fudge is great for fall. It’s indulgent, delicious, and great for gifting! I’ll be making a batch for with Thanksgiving and probably every other family gathering we have over the holidays. It’s so simple I don’t even have to think twice!
Here’s what you’ll need to make this delicious homemade white chocolate peanut butter fudge:
This recipe for white chocolate fudge uses sugar, butter, salt, whipping cream, white chocolate chips, creamy peanut butter, and marshmallow cream!
A few notes that you might want to consider. You can use chunky peanut butter or natural peanut butter. If you use a powdered peanut butter just try and make sure it’s close to a creamy peanut butter texture in order to avoid the fudge getting runny.
Another idea is to use colorful white chocolate chips for the topping! Usually I can find them in pretty much every holiday themed color combo and it’s an easy way to decorate the fudge to make it a little bit more festive!
How to make white chocolate PB fudge:
Line an 8×8 baking dish with parchment paper or foil. Spray with cooking oil and set aside.
In a large microwave safe bowl, in 30 second bursts, heat butter. Stir after each burst. Repeat until butter is melted. Stir in cream.
Stir in sugar and salt.
Using a whisk or mixer, mix marshmallow cream and peanut butter until smooth. Fold in 1 ½ cups of the chips. Pour fudge into the prepared pan. Top with remaining chips.
Refrigerate for 3-4 hours, or until hardened. Remove from pan, remove lining and cut into 1” pieces and serve.
Do I need to line the baking pan or can I just cut it in the pan?
That is entirely up to you but I always recommend lining the pan so you can cut the pieces evenly. Not only is this good for keeping portion sizes correct it’s also a nice way to make sure the end result is presentable if you want to share it!
If you’ll be eating the fudge yourself at home I guess it wouldn’t be necessary, I’d still grease the pan at the very least so it will come out when you cut it!
Looking for other delicious no bake recipes?
You can find all of the other delicious fudge recipes I’ve shared here. You can also try out some of my favorite no bake recipes. Chocolate lasagna is a big hit and the peanut butter version is also very tasty.
- 1 ½ cups granulated sugar
- 3/4 cup unsalted butter
- ¼ teaspoon of sea salt
- 1/2 cup heavy whipping cream
- 2 cups white chocolate chips, divided
- 1 cup creamy peanut butter
- 7-ounce jar marshmallow cream
- Line an 8x8 baking dish with parchment paper or foil. Spray with cooking oil and set aside.
- In a large microwave safe bowl, in 30 second bursts, heat butter. Stir after each burst. Repeat until butter is melted. Stir in cream.
- Stir in sugar and salt.
- Using a whisk or mixer, mix marshmallow cream and peanut butter until smooth. Fold in 1 ½ cups of the chips. Pour fudge into the prepared pan. Top with remaining chips.
- Refrigerate for 3-4 hours, or until hardened. Remove from pan, remove lining and cut into 1” pieces and serve.
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Amount Per Serving: Calories: 422Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 36mgSodium: 142mgCarbohydrates: 45gFiber: 1gSugar: 40gProtein: 5g
I am not a medical expert. These calculations are provided as a courtesy.