Peanut Butter Fudge Recipe With Marshmallows: No-Bake Creamy Indulgence

This no-bake fudge delivers a creamy texture that melts in your mouth, combining rich peanut butter with marshmallows for the perfect sweet balance.

The marshmallows add airy lightness while the peanut butter provides depth, creating a confection that’s both indulgent and effortless to prepare.

With just a microwave and a few simple ingredients, you’ll have smooth, decadent fudge ready in minutes—no oven required.

Each bite offers a velvety finish that satisfies any sweet tooth, making this a foolproof treat for gatherings or gifts.

Ingredients for Peanut Butter Fudge Recipe with Marshmallows

Just eight ingredients stand between you and this decadent no-bake treat with velvety texture.

The peanut butter is non-negotiable here—Jif or Skippy for that perfect smooth consistency (the natural stuff can separate). Kraft mini marshmallows melt faster than regular, which is key for that airy texture. Butter should be unsalted so you control the salt level. Most grocery stores carry all of this in the baking aisle. I usually grab mine from Walmart since they have good bulk prices on marshmallows and chocolate chips.

No mini marshmallows? Regular ones work—just chop them roughly (or microwave in bursts to soften first). Swap the peanut butter for almond butter if that’s your jam. Vanilla can be imitation in a pinch, but pure extract really shines here. Heavy cream is optional, but it adds that extra melt-in-your-mouth quality. The chocolate chips are totally skippable, but they add a nice contrast.

This keeps beautifully at room temp for 2 weeks in an airtight container. For longer storage, freeze for up to 3 months (let thaw before serving). The texture gets even better after a day, so make it ahead if you can.

Step-by-Step Instructions for Peanut Butter Fudge With Marshmallows

This no-bake method delivers silky-smooth results with zero oven time required.

Step 1: Melt Marshmallows and Butter Together

In a large microwave-safe bowl, combine the 4 cups Mini Marshmallows and 0.5 cup Unsalted Butter. Microwave on high power for 1-minute intervals, stirring vigorously between each, until completely smooth and glossy.

I use a silicone spatula for stirring—it scrapes every last bit of marshmallow from the bowl. You’ll know it’s ready when the mixture pours like thick syrup. Stop heating the moment it’s fully melted to prevent scorching, which can make your fudge grainy.

Step 2: Incorporate Peanut Butter and Vanilla

Immediately stir in the 1.5 cups Creamy Peanut Butter and 2 tsp Vanilla Extract until fully combined. The peanut butter will thicken the mixture considerably, so work quickly while it’s still warm and pliable.

Here’s the thing—if your peanut butter is the natural, separated kind, stir it well before measuring. Lumps will ruin the smooth texture we’re after. The aroma at this stage should be rich and nutty, with a hint of vanilla sweetness.

Step 3: Gradually Add Powdered Sugar and Salt

Sprinkle in the 3 cups Powdered Sugar, one cup at a time, mixing thoroughly after each addition. The mixture will become thick and dough-like. Add the 0.25 tsp Sea Salt and mix until fully incorporated.

Real talk: sifted powdered sugar is non-negotiable here. Unsifted sugar can leave tiny lumps in your finished fudge. The salt enhances all the flavors, so don’t skip it, even if it seems like a small amount.

Step 4: Optional Chocolate Swirl (For Extra Indulgence)

If using, melt the 1 cup Semi-Sweet Chocolate Chips and 0.25 cup Heavy Cream together in a small microwave-safe bowl, stirring until smooth. Pour this over the peanut butter mixture in the bowl, then use a knife to gently swirl it through.

Don’t overmix—you want distinct ribbons of chocolate, not a fully integrated muddy color. The heavy cream in the chocolate mixture ensures it stays fluid enough to swirl beautifully without seizing up.

Step 5: Set and Slice

Transfer the fudge to a parchment-lined 8×8-inch baking dish and press it into an even layer using the back of a spoon or your hands (lightly greased to prevent sticking). Chill in the refrigerator for at least 2 hours until firm.

Cut into small squares while still slightly cool—they’ll hold their shape better. The finished fudge should be creamy, with a slight give when pressed, not hard or crumbly. Store in an airtight container in the fridge for up to two weeks, if they last that long.

Flavor Customization for These Flavors

Nutty Upgrades

Swap 1.5 cups Creamy Peanut Butter for crunchy peanut butter to add texture—just ensure it’s well-mixed to avoid oil separation. For a gourmet twist, use natural peanut butter with a drizzle of honey to sweeten it naturally.

Chocolate Variations

For a darker chocolate taste, replace semi-sweet chocolate chips with bittersweet chocolate and add a pinch of espresso powder to deepen the flavor. White chocolate lovers can use white chocolate chips for a sweeter, creamier swirl.

Sweet Add-Ins

Fold in ½ cup chopped salted peanuts or toasted pecans after mixing in the powdered sugar for extra crunch. Dried cranberries or mini M&M’s add a pop of color and tangy contrast.

Spiced Flavors

Add ½ tsp cinnamon or ¼ tsp nutmeg with the sea salt for warm, cozy undertones. A dash of cayenne pepper can give a subtle kick that balances the sweetness beautifully.

Creamy Boosts

Replace the heavy cream with coconut cream for a dairy-free option that still delivers richness. Stir in 2 tbsp cream cheese for an ultra-velvety texture.

Festive Touches

During the holidays, sprinkle crushed candy canes on top before chilling for a peppermint twist. For a tropical vibe, mix in ½ cup shredded coconut with the powdered sugar. 💫

Frequently Asked Questions