Easy Peanut Butter Fudge with Butterfinger Bits

Easy peanut butter fudge with roasted peanuts and crunchy Butterfinger bits! Rich, creamy, no candy thermometer needed, and just 5 ingredients.

If you love peanut butter and chocolate, you're going to flip over this easy homemade peanut butter fudge! It's incredibly creamy, loaded with chopped roasted peanuts, and topped with crunchy Butterfinger candy pieces. Best of all, there's no candy thermometer required!

Where Has This Peanut Butter Fudge Been All My Life?

I have a confession to make.

After all these years of baking, I had never made a simple peanut butter fudge.

I know. Crazy, right?

I've made homemade peanut butter cups, buckeyes, peanut butter snowballs, chocolate peanut butter fudge, and just about every other peanut butter treat you can imagine.

But plain old peanut butter fudge? Somehow, I'd never gotten around to it.

I think I was worried it would taste like eating a big mouthful of peanut butter straight out of the jar. And while I love peanut butter, that didn't sound particularly appealing.

Then I saw a woman online making the easiest peanut butter fudge imaginable. Just butter, peanut butter, and powdered sugar. She topped hers with Heath bits, but I happened to have Butterfinger baking bits that needed to be used.

And just like that, I decided to give it a try.

Friends, where has this fudge been all my life?

Something magical happens when you combine melted butter, creamy peanut butter, and powdered sugar. The result is a smooth, rich candy that practically melts in your mouth.

It reminds me of the center of a Reese's peanut butter cup, only without that slightly gritty texture.

And when you add chopped dry-roasted peanuts to the filling and crunchy Butterfinger pieces on top?

Oh, my goodness.

You've got a little saltiness, a little chocolate, plenty of crunch, and the creamiest peanut butter fudge imaginable.

I honestly couldn't believe how good it was.

And the best part? It was incredibly easy to make. Well, except for one little moment when I thought I'd made peanut butter soup. But we'll get to that!

Ingredients for Peanut Butter Fudge

You won't need anything fancy to make this delicious homemade candy.

Salted butter (1 cup / 2 sticks): Butter gives the fudge its wonderfully rich, creamy texture. I used salted butter, which helped balance the sweetness. If you only have unsalted butter, try adding about ¼ teaspoon of salt.

Creamy peanut butter (1 cup): This is the star of the show! I recommend using conventional creamy peanut butter rather than natural peanut butter that separates, since that's the style best suited to this method.

Powdered sugar (3½ cups): Also called confectioners' sugar, this sweetens the fudge and helps it firm up. I started with three cups but ended up adding another half cup to achieve the perfect consistency.

Dry-roasted peanuts (½ cup, roughly chopped): These were a last-minute addition, and I'm so glad I used them! They add texture and just enough saltiness to balance the sweet fudge.

Butterfinger baking bits (½ bag): These go on top of the fudge and provide chocolate, peanut butter flavor, and a wonderful crispy crunch.

How to Make Easy Peanut Butter Fudge

This recipe comes together quickly, but pay attention to the consistency as the mixture cools.

Step 1: Prepare your pan

Line an 8×11-inch baking dish with parchment paper, leaving enough overhang to lift the finished fudge out of the pan.

Set aside.

Step 2: Melt the butter and peanut butter

Place one cup of salted butter and one cup of creamy peanut butter in a medium saucepan.

Warm over low heat, stirring until the butter melts and the peanut butter combines with it.

You should have a smooth, glossy mixture.

There's no need to boil it.

Step 3: Add the powdered sugar

Remove the saucepan from the heat.

Stir in three cups of powdered sugar until thoroughly combined.

At this point, the mixture may still look surprisingly thin, especially if it's very warm.

Don't panic!

Allow it to cool for several minutes, stirring occasionally.

If the mixture remains too loose, add the remaining ½ cup powdered sugar and stir until incorporated.

The fudge should begin thickening into something resembling soft peanut butter frosting.

Step 4: Add the roasted peanuts

Roughly chop ½ cup of dry-roasted peanuts.

Fold them into the fudge mixture using a sturdy spoon or silicone spatula.

I like leaving some slightly larger pieces because they provide little pockets of crunch throughout the finished candy.

Step 5: Spread into the pan

Transfer the peanut butter mixture to your parchment-lined baking dish.

Use a spatula to spread it evenly into the corners and smooth the surface.

Step 6: Add the Butterfinger topping

Sprinkle half a bag of Butterfinger baking bits evenly over the fudge.

Gently press them into the surface so they'll stay in place when the fudge is cut.

Step 7: Let the fudge set

Allow the fudge to rest at room temperature until firm. Mine took approximately two hours.

Once the fudge has set, use the parchment paper to lift it from the pan. Cut into small squares.

I cut mine into five rows of seven, giving me 35 pieces.

Serve and enjoy!

Help! My Peanut Butter Fudge Is Too Runny!

Okay, friends. It's time for my little confession. When I first added the powdered sugar, my fudge looked more like peanut butter soup. I'm not kidding.

I had melted the butter and peanut butter together over very low heat, then added three cups of powdered sugar while the saucepan was still on the warm burner.

Even after stirring, the mixture was surprisingly thin. I began to wonder whether I'd made a terrible mistake.

I moved the saucepan off the heat and let the mixture cool, even using an ice bath to help bring down the temperature.

Then I added another half cup of powdered sugar. And just like that, we had fudge!

The mixture transformed from something thin and pourable into a thick, creamy consistency that held its shape.

Here's what I learned: Don't judge your fudge while it's still piping hot.

The melted fats can keep the mixture quite loose. As it cools, the butter begins to firm up and the powdered sugar helps create structure.

If your mixture seems too thin, remove it from the heat, allow it to cool a little, and stir thoroughly before deciding whether it needs more powdered sugar.

I used 3½ cups total, and that amount worked beautifully.

What Does This Peanut Butter Fudge Taste Like?

Imagine the smooth center of a peanut butter cup, only creamier. That's the closest comparison I can make.

The fudge itself is rich, sweet, and incredibly smooth. It doesn't have that gritty texture you sometimes find in peanut butter candies.

But what really makes this recipe special is the combination of flavors and textures.

The chopped dry-roasted peanuts add a little saltiness and crunch, which helps balance the sweetness of the powdered sugar.

Then you get those Butterfinger pieces on top, bringing chocolate, crispy candy bits, and even more peanut butter flavor.

Every bite offers something a little different.

It's sweet, salty, crunchy, and creamy all at once.

And honestly? The Butterfinger topping might be one of the best last-minute decisions I've made in my kitchen in a long time!

Tips for the Best Peanut Butter Fudge

Use low heat. You only need to melt the butter and peanut butter together. Avoid boiling the mixture.

Remove the saucepan from the burner before adding powdered sugar. This allows the mixture to begin cooling while you stir.

Don't rush to add extra sugar. The fudge will naturally thicken as it cools. Give it a few minutes before making adjustments.

Use a spatula once the mixture thickens. A whisk works well for the melted ingredients, but a sturdy spatula is easier when the fudge becomes thick.

Don't skip the roasted peanuts. They add a wonderful salty contrast to the sweet fudge.

Press the topping into the fudge. This helps the Butterfinger pieces adhere when you cut the candy.

Cut into small pieces. This is a rich candy, so a little goes a long way.

Frequently Asked Questions

Do I need a candy thermometer?

No! This recipe doesn't require boiling sugar to a specific temperature. You're simply melting the butter and peanut butter together, then incorporating powdered sugar.

Does peanut butter fudge need to be refrigerated to set?

Not necessarily. My fudge set beautifully at room temperature in approximately two hours. If your kitchen is particularly warm, refrigeration may help it firm up.

Why is my peanut butter fudge runny?

The mixture may still be too warm, or it may need a little more powdered sugar. Allow it to cool and stir thoroughly before making adjustments.

Can I use unsalted butter?

Yes. I used salted butter, but you can substitute unsalted butter and add approximately ¼ teaspoon of salt.

Can I leave out the roasted peanuts?

Absolutely. The fudge will still work without them. However, I highly recommend including them because they help balance the sweetness and provide a wonderful crunch.

Can I use another candy topping?

Of course! Heath bits, chopped chocolate-covered peanut butter cups, or mini chocolate chips would all be delicious alternatives.

Can I make this fudge ahead of time?

Yes. This is a convenient make-ahead candy for holiday trays, parties, and gift boxes. Store the finished fudge in an airtight container in the refrigerator for up to one week for best quality, separating layers with parchment paper. Allow it to soften slightly before serving if desired.

For longer storage, freeze in an airtight, freezer-safe container for up to two months.

More Peanut Butter and Chocolate Recipes You'll Love

If you love the combination of peanut butter and chocolate as much as I do, you'll find plenty of delicious recipes here at Out of the Box Baking.

Easy Peanut Butter Chocolate Fudge: A rich chocolate fudge with beautiful peanut butter swirls. It's almost the reverse of today's recipe!

Copycat Reese's Peanut Butter Cups: Homemade peanut butter cups with that classic chocolate shell and peanut butter filling.

Easy Peanut Butter Snowballs: Sweet little peanut butter candies that are perfect for holiday trays and gift boxes.

Chocolate Covered Peanut Butter Crackers: An easy sweet-and-salty treat with a delicious chocolate coating.

Classic Peanut Butter Blossoms: Soft peanut butter cookies topped with chocolate kisses. A longtime favorite!

And don't forget to explore my Chocolate and Peanut Butter Desserts roundup for even more peanut butter goodness.

Final Thoughts

I'm still laughing at myself for waiting so many years to make peanut butter fudge.

I had convinced myself it wouldn't be anything special. Just a mouthful of peanut butter, right?

Wrong!

This fudge is creamy, smooth, rich, and absolutely delicious. And those last-minute additions of roasted peanuts and Butterfinger bits turned a simple candy into something I can't wait to make again.

Sometimes the easiest recipes surprise us the most.

And sometimes the recipe you've been overlooking for years turns out to be the one you wish you'd discovered a long time ago.

Happy baking!

Before you go, please pin some photos to your Pinterest boards.

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Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →