Line an 8x8 pan with parchment paper. Set aside. Please note that non-stick spray will not work.
Place the peanut butter chips in a medium, microwave-safe mixing bowl and microwave on high for 2 minutes, pausing every 30 seconds to stir the chips to ensure they don’t burn. Overcooking the chips will result in them turning lumpy.
Take the top and foil off the can of frosting and microwave on high for 1 minute.
Pour the frosting into the microwavable bowl with the melted peanut butter chips.
Stir well to combine all ingredients.
Pour the mixture into the prepared pan and spread evenly with a spatula. Tap the pan on the counter or table to flatten.
Place in the fridge for 4 hours or until set.
Using a sharp knife, slice the fudge into 1-inch pieces and enjoy!
Notes
Variations and Tips:
Custom Toppings: You can get creative with your toppings by drizzling melted chocolate over the fudge or sprinkling additional Reese’s peanut butter chips for extra flavor.
Nutty Twist: Add chopped nuts such as almonds or cashews to the fudge mixture for a diverse, nutty experience.
Size: Double the recipe or use a smaller pan for thicker fudge.
Storage: Keep your fudge fresh by storing it in an airtight container in the refrigerator for up to one week, or freeze it for longer preservation up to three months.
Alternative Ingredients:
Frosting: If you can find peanut butter frosting, you’re welcome to use that in place of the white frosting for an even bigger peanut butter taste. Another option is to swap out the flavor of the chips to change up the recipe altogether.
Creamy Peanut Butter: If you don’t want to use the peanut butter chips, you can use 16 ounces of creamy peanut butter in its place. Natural peanut butter didn’t work well, but it did work great with a sugar-added peanut butter option. Follow the same steps when making this substitution.
Sweetened Condensed Milk: You can also use a 14-ounce can of sweetened condensed milk instead of the frosting, but add two more ounces of peanut butter chips.