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Peanut Butter Fudge Cups

My husband often travels during the week, and this fast-to-fix microwave peanut butter fudge recipe is perfect for just my 2-year-old and me. —Lori Brow, Manhattan, Illinois.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings


  • 1 cup confectioners' sugar
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon 2% milk
  • 1 tablespoon butter
  • 2-1/2 teaspoons baking cocoa
  • 1/2 teaspoon vanilla extract


  • In a small microwave-safe bowl, combine all ingredients. Microwave, uncovered, on high for 30 seconds. Stir until smooth. Press into six paper-lined miniature muffin cups. Refrigerate until set.
Nutrition Facts
1 piece: 105 calories, 2g fat (1g saturated fat), 2mg cholesterol, 22mg sodium, 21g carbohydrate (19g sugars, 0 fiber), 1g protein.

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Average Rating:
  • Caitlyn
    May 6, 2020

    It was grainy, and you could taste the confectioners sugar.

  • knollbrookcook
    Apr 24, 2020

    I made these exactly as written and they turned out perfectly. Very delicious. I got 9 when I used a mini loaf pan.

  • JoAnn
    Apr 8, 2020

    Too make them set, put one section on white almond bark in 2 bags of chips you will not have to refrigerate or freeze and will set. I have put choc on bottom of mini or large muffin papers. Let set and in meantime have gotten peanut butter mixings in round balls. Put on bottom choch and cover with choch mixture. **I have also added a little peanut butter in choc mixture** **Melting in microwave for a minute, stir microwave 30 seconds and stir..Repeat as needed**

  • Kim J
    Apr 7, 2020

    I followed the directions regarding ingredients exactly....just made a double batch. Because the butter was not melted, I had to microwave the ingredients longer. I started with 30 seconds as recommended, then mixed everything, then ended up microwaving almost 30 seconds more before everything was blended well after stirring. I put them in the little cupcake cups and put in the fridge. Within 30 minutes they were solid and delicious.

  • Brenda MH
    Oct 26, 2013

    I came online to look up the measurements for this recipe, because I made it from the cookbook and it didn't turn out...I thought perhaps there had been a misprint. But the recipe here is the same as in the book, and I had the same problem as everyone else did- even after leaving the fudge cups in the fridge for a day, they were still mushy enough that I had to eat them with a spoon. I think the Test Kitchen needs to review this recipe for possible corrections.

  • kshea
    Jun 13, 2012

    Candy has to cook a certain amount of time for it to become firm. I followed the recipe and cooked it in the micro for 30 secs. It never firmed up. There were confectionersugar little lumps in it even though I used a whisk. I made them again on the stove but only cooked them about 30 secs. No lumps, took overnight to firm up, but was still a little too soft and still grainy. So, I cooked them 2 minutes on the stovetop and they firmed up perfectly within 5 minutes on the third try. However, they are STILL grainy. Not a very good recipe, and I am a seasoned cany maker. Only average if that.

  • sfprincess
    May 3, 2012

    I couldn't get them to solidify either (even after freezing), but I'm not sure I was completely exact with the recipe... Despite that, I had no trouble eating them like melted chocolate and it was perfect for having no other candy in the house. :)

  • xxbrieababexx
    Jul 7, 2011

    Mine never set. I even tried freezing them and still nothing. Not sure why this happened, I know my measurements were right.

  • Esti
    Aug 8, 2010

    Made it on the stovetop before I had a microwave. Scrumptious! Gave it out as gifts in mini muffin liners.

  • beckyskate
    Mar 14, 2010

    This fudge is AMAZING! I whipped this up while my family was watching a movie, and when I brought it to them, they were shocked at how quickly I had made it and by how delicious it was! Thanks so much!