This 3 ingredient, peanut butter marshmallow fudge only takes about 5 minutes of hands-on time and is so easy! It’s a great Christmas fudge to give as gifts or just a delicious recipe whenever you need an easy candy recipe!
Marshmallows were just never really my thing growing up. Don’t get me wrong… there were certain times that I could totally be proven wrong.
Completely burnt over a campfire, in a Rice Krsipie treat, in a fluffernutter sandwich… I could totally handle marshmallows in those instances, but never just to pop a plain one in my mouth.
My daughter on the other hand, is all about the mallows. There have been times that I’ve had to take the bag away from her, because I don’t even think she realizes what she’s doing. (P.S. She’s all about the cotton candy too. Apparently straight sugar is her thing)
But one thing I am a fan of, is recipes that are simple, quick and use few ingredients. This recipe for Peanut Butter Marshmallow Fudge Squares hits the mark on all three counts. I’m telling you, I’m in love with this recipe!! It is sooo good!
Now I’m sure there are going to be some fudge purists out there who call me out on the fact that this isn’t technically fudge. You’re probably right. I don’t really know what constitutes a fudge recipe and what doesn’t. But this reminds me of fudge, and it’s what we’ve always called it, so I’m going with it until I’m corrected!
Either way, it’s ridiculously delicious… even to us non-marshmallow lovers.
How to Make Peanut Butter Marshmallow Fudge Squares
This technically could be called 5 minute fudge, because it shouldn’t take you any longer than that to make! It’s a 3 ingredient recipe and I try to make sure I always have these ingredients on-hand!
Start by lining an 8″x8″ square pan with foil. You can also use a 9″x9″ pan if that’s what you have on-hand.
In a large saucepan, melt 1 stick of butter over medium heat. Make sure you use butter and not margarine. With this few ingredients, you really will be able to tell the difference.
Once your butter is completely melted, turn your temperature to medium low and add your bag of peanut butter chips. Peanut butter chips tend to burn easily, so make sure you are stirring the entire time until they’re completely melted and blended in with the butter.
Then turn the heat off and remove the pan from the hot burner.
Add your mini marshmallows and toss to completely coat them. Dump the mixture into your prepared pan and spread evenly. Then pop that whole pan into the refrigerator for 2-3 hours until it’s completely firm. (hardest part right here!)
Once you’re ready to cut it, pull the foil out of the pan and remove it from the block of peanut butter marshmallow candy. Place your square of fudge on a cutting board and cut into smaller pieces until you have perfectly sized pieces of peanut butter marshmallow squares!
Can You Store Peanut Butter Marshmallow Fudge Squares?
Since these don’t contain flour, I’ve stored them in my fridge for up to 2 weeks! For some reason, I think of them as mostly Christmas candy so when I’m making all of my Christmas cookies, I always make these first. It gets one recipe out of the way and I don’t have to worry about it getting stale while I work on the other recipes over the next few days.
You don’t need to store it in the refrigerator, I just do because I prefer it cold. You can easily store your peanut butter fudge in an airtight container at room temperature too.
I have never tried freezing these. I know others have and they’re still good, but I’ve never tested it so I can’t speak to whether you can tell the difference or not!
Easy Peanut Butter Recipes You Might Love:
Apparently I’m a little bit addicted to peanut butter because it’s probably my most common ingredient that I use when I post recipes! I have a whole bunch of easy peanut butter recipes for you, but these are some of our favorites!
- Peanut Butter Popcorn (this one is an audience favorite and gets great reviews on Pinterest!)
- Peanut Butter Pretzel Bites (these are SO addictive and perfect to make ahead!)
- Classic Peanut Butter Cookies
- Peanut Butter Sandwich Cookies
- Peanut Butter Sheetcake (this has been my son’s birthday cake request for many years now!)
- 1/2 cup 1 stick butter (not margarine)
- 1 10- ounce bag peanut butter chips
- 1 10- ounce bag mini marshmallows
- Line an 8x8 or 9x9 square pan with foil; set aside.
- In a large pan, melt butter over medium heat. When butter is completely melted, reduce the heat to medium-low and add peanut butter chips. Stir until the chips are completely melted and smooth. Remove from heat and stir in marshmallows until completely coated.
- Spread mixture into prepared pan then refrigerate until set (about 2-3 hours). Once set, lift from pan by pulling up on foil. Cut into 16 or 25 squares. Store covered in refrigerator.
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Amount Per Serving: Calories: 128 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 66mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g