This foolproof peanut butter marshmallow fluff fudge - or fluffernutter fudge - is an easy no bake recipe made with sweetened condensed milk. Topped with roasted peanuts for extra crunch and texture, this 4 ingredient peanut butter fudge is sure to please any peanut butter lover!
If you're a peanut butter lover, you've come to the right place! This classic four ingredient peanut butter fudge is fully no bake, partially made in the microwave, and comes together SO quickly.
While some recipes use marshmallow fluff in the fudge, this version pays an homage to a fluffernutter sandwich, with the fluff mixed into the top of the fudge for that extra marshmallow flavor and texture.
They're soft, chewy, and packed with peanut butter and fluff flavors. The addition of the crunch from the peanuts may be the best part, cutting the sweetness of the fudge and breaking up the soft fudge texture.
This no-bake recipe is so simple to make (and gift) and would go great alongside my Biscoff truffles!
If you're into fluffernutters, you should also try my fluffernutter cookies - one of the most popular recipes on my site and LOVED by everyone!
Because this a no bake version, the peanut butter fudge with fluff is made without corn syrup, milk, and powdered sugar.
It also doesn't require cooking sugar like other fudge recipes. This means, it won't get grainy, and won't get as dried out.
Here's what you'll need:
- White chocolate. Chopped white chocolate or chips. Chopped white chocolate will melt better (and generally have better flavor and quality). Chips have additives in them that prevent melting. As you can see, I've made them with white chocolate chips in these photos and they turned out more than fine!
- Peanut butter. Creamy peanut butter - not natural. I used Jif brand here.
- Sweetened condensed milk. One 14oz can is needed and helps to thicken the fudge.
- Marshmallow fluff. The star of the show - 6-7oz is needed!
- Toppings. Extra peanut butter, roasted peanuts, and flaky sea salt.
How to make fluffernutter fudge
Prep an 8x8" baking pan with parchment paper slings. This allows the fudge block to be removed and easily sliced, rather than slicing it in the pan.
STEP 1: Heat the white chocolate and peanut butter in 30 second bursts in the microwave, stirring in between each until fully melted. Alternatively, you can do this over a double boiler.
STEP 2: Add the sweetened condensed milk and mix to combine. The fudge will start to thicken as you stir. Transfer the fudge to the baking pan and flatten it out a bit
STEP 3: Add the marshmallow fluff, swirling it into the peanut butter fudge as you work it to the edges.
This part will not look appealing. The aesthetics come later.
STEP 4: Drizzle melted peanut butter on the fluff. Use a chopstick to drag and swirl the peanut butter through the fluff.
STEP 5: Top the fudge with roasted peanuts and flaky sea salt. Allow the fudge to set in the fridge for 30 minutes.
STEP 6: Use the parchment paper to remove the fudge from the pan, then cut into 16 pieces and serve.
Storing and Freezing
Store the fudge tightly covered in the fridge for one week. The fudge is best enjoyed at room temperature - this takes about 30 minutes.
To freeze the fudge, wrap it in plastic wrap, then a piece of foil, and place into a zip top bag, removing all air. Freeze for one month.
To thaw, unwrap it completely and let stand at room temperature until soft.
If using white chocolate chips, there are anti-melting agents added, so some pieces may not completely melt. If this happens, simply strain the mixture through a fine mesh sieve into another bowl, then continue with the recipe instructions.
Because of the no-bake method used, the fudge should not be dry and crumbly when making it.
The fudge does start to dry out as they are stored for longer, where by the end of the week they may feel slightly more dry.
More peanut butter recipes
- Stuffed Fluffernutter Cookies
- Peanut Butter & Jelly Oat Bars
- Edible Peanut Butter Cookie Dough (with Chocolate Chips)
- Chocolate Peanut Butter Tart
Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)
- 8x8 inch baking pan
- Mixing bowls
- Rubber spatula
- 12 oz white chocolate chopped bars or chips
- 1½ cups creamy peanut butter 400g
- 14 oz sweetened condensed milk 1 can
- 6-7 oz marshmallow fluff
- ¼ cup creamy peanut butter melted, for topping (80g)
- ⅓ cup roasted shelled peanuts for topping
- flaky sea salt for topping
- Line an 8x8 inch baking pan with parchment paper and set aside.
- In a large microwaveable bowl, add the white chocolate and peanut butter and microwave in 30 second bursts, stirring in between each, until the mixture is completely melted.
- Add in the sweetened condensed milk and stir to combine. The mixture will start to thicken. Transfer to the baking pan and press it down and out so it almost meets the edges.
- Add the fluff in dollops, working the fluff into the fudge and swirling as you push the mixture to the meet the sides and corners.
- Drizzle the melted peanut butter over the top and use chopsticks or a toothpick to swirl it into the fluff.
- Top the mixture with roasted peanuts and flaky salt.
- Allow the fudge to set in the fridge for about 30 minutes, then slice into 16 pieces and serve.