Velveeta Peanut Butter Fudge

This delicious Velveeta peanut butter fudge recipe is easy to fall in love with. It’s made with only 6 ingredients and creates the smoothest, creamiest peanut butter fudge ever. You’ll love making this foolproof fudge recipe as much as you will noshing it.

Peanut Butter Velveeta Fudge

During the holiday season, I go a little fudge crazy. I can’t help it – homemade fudge is just the best! After making chocolate Velveeta fudge, which is absolutely amazing, I thought Velveeta peanut butter fudge would be great to share next.

And who doesn’t love peanut butter fudge? Essentially, it’s a more delicious way of eating peanut butter straight out of the jar.

You might feel apprehensive about trying peanut butter fudge with Velveeta cheese.

But trust me, it’s insanely delicious. It has all of the sweet-salty peanut butter flavors with a wonderfully soft texture. And no, you can’t taste that Velveeta is the secret ingredient!

While many fudge recipes are tedious, with a difficult cooking process and a candy thermometer, this peanut butter fudge recipe is surprisingly simple.

Since it’s so easy and always a hit, this delicious fudge is a great treat for Christmas and the holiday season. You can whip it up alongside snickerdoodles, ginger cookies, and hot chocolate for a holiday dessert spread.

And for more peanut butter treats, try this 3-ingredient peanut butter bread, peanut butter snickerdoodles, and Reese’s pie.

Ingredients

Please refer to the recipe card below for exact measurements.

• Peanut butter: Use regular processed peanut butter like Jif or Skippy. I prefer smooth peanut butter, but crunchy is fine too. However, natural peanut butter will not work here.
• Velveeta cheese gives the fudge its amazing soft texture. Combined with peanut butter and powdered sugar, Velveeta creates a rich and creamy fudge. For the best results, buy full-fat, not fat-reduced.
• Unsalted butter is best because the peanut butter and Velveeta contain enough salt.
• Powdered sugar gives the fudge structure.
• Vanilla extract emphasizes the other flavors.
• Salted peanuts (optional): I decorated the top of my fudge with finely chopped peanuts for a bit of crunch.

Instructions

1. Melt Velveeta and butter

• Place the Velveeta cheese and butter into a microwave-safe mixing bowl. Heat in two 1-minute intervals until the cheese and butter have melted. Stir between each heating.
• Please remember that the bowl can become quite hot.

2. Dissolve peanut butter

• Add the peanut butter and vanilla extract and whisk until combined.

3. Add powdered sugar

• Place the powdered sugar into a large mixing bowl and add the peanut butter Velveeta mixture. Mix on low speed with an electric mixer until smooth and incorporated and you no longer see streaks of powdered sugar.

4. Fill pan

• Pour the peanut butter fudge mixture into a lined 8-inch square baking pan. Spread the fudge into every corner and make sure it’s nice and even.
• If desired, sprinkle the top with chopped peanuts.

5. Refrigerate & cut

• Chill in the fridge until the fudge is firm, about 3 to 4 hours (or overnight) to set.
• Using the parchment paper or foil, lift your fudge out of the pan. Remove the parchment paper/foil and use a sharp knife to cut the fudge into 64 squares.

Tips for success

• Medium-high power: Set your microwave to medium or medium-high power to avoid scorching the cheese. I also like to cover the bowl with plastic wrap to catch butter splatters.
• Separation is fine: The butter and Velveeta might separate, with melted cheese at the bottom of the bowl and melted butter on top. That is perfectly fine. Everything will come together once you add the powdered sugar.
• Melt on the stovetop: You can also melt the cheese and butter in a small saucepan on the stovetop. Use moderate heat, so nothing burns to the bottom of the pan.
• Don’t overmix the fudge: Adjust your mixer to medium speed and stop mixing once you no longer see powdered sugar. The goal is to combine the ingredients without aerating the mixture too much.
• Let the fudge set: I know it’s hard, but be patient and refrigerate the peanut butter cheese fudge. It needs to fully set and become sliceable.
• How much does the recipe yield? The recipe makes about 64 1-inch squares. If you want more, simply double the ingredients and use a 9×13-inch pan.

Variation & topping ideas

• Chocolate peanut butter: Swap out regular peanut butter for chocolate peanut butter.
• Peanut butter explosion: Top the fudge with peanut butter cups, Reese’s pieces, and peanut butter chips before chilling.
• Chocolate chips: Stir 1/2 cup mini chocolate chips into the peanut butter fudge mixture before refrigerating.
• Oreos: Fold crushed Oreo cookies into the fudge recipe.
• Sea salt sprinkle: For the ultimate salty-sweet treat, sprinkle your Velveeta peanut butter fudge with Maldon sea salt flakes.
• Cinnamon: Dust the top of the peanut butter fudge with ground cinnamon for a deliciously warm finish.

If you love all things peanuts, be sure to try our no-bake peanut butter pie and nutter butter pie next! We also have a delicious peanut butter cup smoothie and this peanut paradise tropical smoothie recipe.

Storage instructions

• Store: Transfer any leftover fudge into an airtight container and keep it in the refrigerator for up to 2 weeks. The fudge will get soft at room temperature, so I recommend refrigerating it.
• Freeze: you can freeze your fudge for up to 4 months. Just place it in an airtight container with sheets of wax paper between the layers so the fudge doesn’t stick together. Freezing turns it into an incredibly delicious cold treat. I like to eat it cold straight from the freezer. But if you prefer to soften it up, let it defrost at room temperature for a few minutes until softened.

More fudge recipes

• Velveeta Fudge
• Evaporated Milk Fudge
• Peanut Butter Fudge