4 Ingredient Easy Chocolate Peanut Butter Fudge

This easy chocolate peanut butter fudge has 10 minutes prep time with just 4 ingredients and 1 bowl. No cooking. No baking. It's a great creamy fudge recipe similar to peanut butter chocolate swirl fudge, when you don’t want to spend much time in the kitchen or to wash a ton of dishes after baking. You don’t even need an electric mixer or a candy thermometer. It’s a super easy fudge recipe.

If you like a no bake dessert, this No Bake Biscoff Cheesecake is also handy when I don’t feel like using the oven or dealing with a pile of dishes afterward. Find the complete step-by-step instructions for the chocolate fudge recipe in the blog post below.

Jump to:

• Video Instructions
• Try This Easy Chocolate Peanut Butter Fudge
• Why You’ll Love It
• Ingredients
• How to Make Easy Chocolate Peanut Butter Fudge
• Recipe Tips
• What Can You Serve With This?
• Recipe FAQs
• Recipe

Video Instructions

Try This Easy Chocolate Peanut Butter Fudge

If you like traditional fudge but don’t like how fussy it can be, this version is much easier. There’s no cooking sugar to the right temperature or worrying about ending up with grainy fudge layers that refuses to set.

I really like the two separate, distinct layers in this no bake peanut butter fudge. You get a creamy peanut butter layer first, then the chocolate and peanut butter layer on top. The semi-sweet chocolate also helps balance all that sweetness and chocolate flavor.

Why You’ll Love It

• No baking: There’s no oven involved, no double boiler, and you don’t have to cook the fudge on the stove.
• Easy to make: Most of the preparation is melting and stirring the ingredients together before chilling in the refrigerator.
• Peanuts and chocolate: You get a full peanut butter fudge layer with a chocolate layer right on top and a smooth texture, similar to Reese’s peanut butter cups.
• Great for making ahead: The fudge needs several hours to chill, so I find it really convenient to make it the night before, and I even like to give them as gifts to friends and family.

Ingredients

• 500 grams peanut butter: Peanut butter makes up most of the base, so you really taste it in both layers. I prefer smooth peanut butter for these sweets because it mixes easily with the melted butter and gives the fudge that creamy consistency you want.
• Butter: There’s quite a bit of unsalted butter in this recipe, but it’s what helps the peanut butter mixture stay smooth and rich once chilled. Make sure it melts completely with the peanut butter before adding the powdered sugar.
• Powdered sugar: I use sifted powdered sugar because it dissolves much more easily into the warm peanut butter mixture. I wouldn’t use granulated sugar here because there’s no cooking step to dissolve those larger sugar crystals, and the fudge could end up gritty.
• Dark chocolate: The chocolate goes into half of the peanut butter mixture to create the top layer. I like using dark or semi-sweet chocolate because the peanut butter mixture is already quite sweet, and a sweeter chocolate can make the finished fudge a bit too sweet.

How to Make Easy Chocolate Peanut Butter Fudge

1. Line a 9x9-inch (23x23cm) baking pan (square pan) with plastic film or aluminum foil, leaving enough overhang around the sides to lift the fudge out later.

2. Add the smooth peanut butter and butter to a large heat-proof bowl and microwave for about 2 minutes until completely melted. Stir every 30 seconds.

3. Stir in the sifted powdered sugar until it is completely dissolved and combined.

4. Transfer half of the peanut butter mixture to the parchment paper prepared pan.

5. Chill for 15 minutes in the refrigerator until the top is set to the touch. Add the melted chocolate and melted butter to the remaining peanut butter mixture and stir until combined.

6. Pour the chocolate peanut butter mixture over the chilled peanut butter layer.

7. Cover with plastic wrap and chill for at least 4 hours, preferably overnight. Lift the chocolate peanut butter fudge from the pan and cut it into pieces. Cutting the cold fudge into 9x9 strips or 2 inch squares with a sharp knife will give you 81 pieces.

Recipe Tips

• Use a 9x9-inch pan if you want the fudge to be around 1 inch thick. I find this size works really well for the full recipe.
• Stir the peanut butter and butter every 30 seconds while microwaving so everything melts together smoothly.
• Don’t skip the first 15-minute chill as it creates a firm foundation. You want the peanut butter layer set on top before pouring over the bottom layer of chocolate mixture so the two layers stay separate.
• I prefer leaving the finished fudge in the refrigerator overnight in an air-tight container when I have time. It gives it plenty of time to create the solid layer of chocolate before cutting. Warm the knife first by running it under hot water, then quickly drying it with a clean cloth. Cold fudge slices easier, so don't let it reach room temperature before slicing it.
• You can also make peanut butter swirl fudge by alternating scoops of the chocolate and peanut butter mixtures using an ice cream scoop or large spoon. It’s much like the method used to create a swirled Christmas bundt cake.
• You can make a chunky version, and add any type of chocolate chips, or peanut butter chips that you like.

What Can You Serve With This?

• Vanilla icecream
• Coffee
• Hot chocolate
• Fresh berries
• Other bite-sized desserts

Recipe FAQs

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