Matcha Peanut Butter Fudge is a fun addition to the holiday cookie tray or jar. Not only is it a beautiful green color, the sugar, peanut butter and matcha combine to create a luscious flavor worthy of any holiday treat. This is a child friendly recipe that they can help make, except for the step of taking the bowl into and out of the microwave. We have made substitution notes below for those with peanut allergies.
We will admit this is technically not fudge, because there is no chocolate in it. However, this is a fudge like candy. You can drizzle chocolate over the top once it has cooled if you need to have chocolate for you to be comfortable calling this a fudge. This recipe will produce about a 3/4 inch thick pieces of fudge. If you want thicker, double the recipe, just make sure you have a bowl big enough to handle it melting and bubbling the microwave.
Matcha Peanut Butter Fudge – Equipment
Large microwavable bowl
Mixing bowl to sift the sugar and matcha into
Plastic wrap or lid for microwavable bowl (Do not skip this or you will not get fudge.)
Sifter or small strainer
8″x8″ baking dish
Matcha Peanut Butter Fudge – Ingredients
1 cup butter
1 cup smooth peanut butter
15oz of confectioners sugar
1 tsp vanilla extract
1 1/2 Tablespoons of Matcha
Substitutions – The peanut butter can be substituted with another nut butter like Almond, Cashew or Coconut Butter. The butter can be substituted with 1/2 cup of coconut cream and 1/2 cup of coconut oil. Follow the same steps below.
Matcha Peanut Butter Fudge – Steps
- Prepare your baking dish by cutting a piece of parchment paper and putting it in the dish. You will want excess paper hanging over so you can fold it over the fudge before putting it in the refrigerator.
- Measure out the confectioners sugar and matcha and sift it to remove all lumps. If you choose not to sift you will find that you have lumps of sugar you will need to press out when you stir the fudge, which can be annoying.
- Put the butter and peanut butter into a microwave proof bowl and stretch the plastic wrap over the top. Microwave for 2 minutes and take out and stir. Put back on the plastic wrap and put back in the microwave for another 2 minutes. Then remove. It should be bubbly and very liquid like. It may darken in color, which is perfect.
- Stir in the vanilla extract.
- Stir in the sugar and matcha in batches, roughly pouring in the sugar about a third of the time. The mixture should start to get thick and stiff making it a little tricky to stir. You want to make sure you distribute the matcha so keep stirring and remove any green streaks.
- Spread the mixture into your prepared pan and fold the excess parchment over the top so it covers the surface of the fudge. Put in the refrigerator to cool, which will take about 2 hours. Once it cools, you can add that chocolate drizzle by melting chocolate chips and pouring them over the top of the cooled fudge and letting it sit until the chocolate hardens. Pull the fudge out of the pan by pulling up on the excess parchment paper and cut the fudge into 1 inch pieces. It will store for about a week, if it even lasts that long, in an air tight container in the refrigerator. It will darken as the matcha oxidizes, so don’t worry but if you want to keep the bright green color, serve within a couple of days.
Enjoy, I know we did!