In a medium saucepan over low heat, melt the butter and peanut butter together until smooth. Stir constantly.
Add vanilla:
Remove from heat and stir in the vanilla extract.
Mix in powdered sugar:
Gradually add powdered sugar, stirring until fully incorporated. The mixture will start thickening.
Adjust consistency:
Add milk 1 tablespoon at a time if the mixture is too stiff. You want a creamy, spreadable fudge.
Pour & set:
Pour into a lined 8×8 inch pan. Smooth the top with a spatula.
Optional: sprinkle chocolate chips on top and lightly press in.
Chill:
Refrigerate for 1–2 hours until firm. Cut into squares and enjoy!
🍴 Tips:
For extra richness, use half peanut butter and half Nutella.
For a salty-sweet twist, sprinkle a pinch of sea salt on top before chilling.
Store in an airtight container in the fridge—fudge keeps beautifully for a week.
If you want, I can give you an even faster 5-minute version that doesn’t require a saucepan—just microwave, mix, and chill. It’s perfect for last-minute cravings!
