2 Ingredient Peanut Butter Fudge
Recipe by Kathleen Royal Phillips.
Ingredients
1 16.3 ounce jar of creamy peanut butter, or 1 3/4 cups
1 16 ounce tub of vanilla frosting, Betty Crocker or Aldi store brand
Instructions
- Line a 8x8 or 9x9 baking pan or dish with aluminum foil or parchment paper for easy lifting out of the pan to slice.
- Stir together peanut butter and frosting in a large microwave-safe glass bowl. Microwave on HIGH 1 minute and stir until smooth. (1200 watts).
- Pour the peanut butter mixture into the pan, spreading to the edges with a knife or spatula. Chill, uncovered, at least 2 hours or until firm.
- Once firm, the fudge can be cut into bite size pieces or slabs. Store in an airtight container at room temperature or in the refrigerator.
Not all tub frostings are the same. Duncan Hines did not have as smooth a texture as Betty Crocker and Aldi because of the water content. Do NOT use “whipped” tub frosting.
