Chocolate Peanut Butter Fudge (2 Ingredients)

This quick, 2-ingredient chocolate peanut butter fudge is wonderfully rich and creamy, chocolatey, and so easy to make, coming together in minutes for a melt-in-the-mouth treat!

2-Ingredient Fudge for PB & Chocolate Lovers

Who says making fudge needs to be hard? This peanut butter chocolate fudge recipe is a great shortcut to traditional fudge, made with no candy thermometer or careful monitoring. Instead, all you need are two simple ingredients (that you probably already have!) and a few spare minutes. You can make it on the stovetop or in a microwave. The hardest part of the recipe is waiting for it to set!

Once set, it’s rich, dense, indulgent, and great to satisfy a sweet tooth – even better when you realize it has way less sugar than most fudge (no sweetened condensed milk in sight!) and really easy to make vegan. Even better, it’s child-approved, freezer-friendly, and perfect over the holiday season for snacking, parties, and gifting. If you think it’s fast to prep, wait to see how quickly it disappears!

Looking for more simple, no-bake desserts? Try my 2-ingredient condensed milk chocolate truffles, homemade Ferrero Rocher, peanut butter truffles, and/or no-bake caramel brownies.

The Ingredients

• Chocolate: Use high-quality dark chocolate (70–85% cocoa) for a rich, naturally vegan fudge. Semi-sweet/milk chocolate also works (or a blend). Choose one you enjoy, as it makes up most of the flavor.
• Peanut butter: I use creamy peanut butter with no added oils/sugar (smooth or crunchy). Almond, hazelnut, cashew, or sunflower seed butter should also work.
• Sweetener: (Optional) If using dark chocolate, you may prefer a little extra sweetness. I.e., agave nectar or maple syrup. Adjust to taste.

Recipe Variations

There are several simple ways to adjust this 2-ingredient chocolate peanut butter fudge recipe, including:

• Sea salt: A pinch in or to sprinkle over (flaky sea salt) the fudge to enhance the flavors.
• Vanilla extract: Just ½-1 teaspoon vanilla extract adds warmth.
• Instant coffee: (or espresso powder) A small pinch enhances chocolate flavor. Even more makes mocha vegan fudge recipe.
• Spices: Cinnamon, chai spice, or pumpkin pie spice- added to taste. 
• Chopped nuts: Raw or toasted. i.e., peanuts, walnuts, pistachios (see picture below), almonds, hazelnuts, etc. 
• Other mix-ins: To add texture and flavor. I.e., toasted coconut flakes, vegan candy, chocolate chips, dried fruit (dates/cranberries), pretzel pieces, crushed Biscoff cookies, etc.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Chocolate Peanut Butter Fudge

• Chop or break the chocolate into small pieces and combine it with the peanut butter in a heatproof bowl. Gently melt both together in a double boiler (a bowl set over a saucepan with an inch of simmering water), stirring occasionally until smooth.

Alternatively, for an easy microwave method, melt the chocolate and peanut butter together in 20-second increments, stirring in between to avoid burning.

• Once fully melted and smooth, stir in the syrup if using, then fold in any optional mix-ins.

• Pour the mixture into a small silicone mold (mine has individual ‘bar’ molds), parchment paper lined loaf pan, or your preferred container, smooth the top with a spatula, and optionally add toppings (like nuts/choc chips).

• Chill in the fridge or freezer for 1-2 hours until firm/set, then slice into squares and enjoy!

Storage Instructions

Store: Store the chocolate and peanut butter fudge in an airtight container in the refrigerator for up to 2 weeks.

Freeze: In an airtight container for up to 3 months. Let a piece thaw for a few minutes before enjoying it.

FAQs

Can I make firmer or softer peanut butter & chocolate fudge?

Adjust the chocolate-to-peanut butter ratio. More peanut butter will soften it.

Do I have to refrigerate the fudge?

Yes, it will be too soft if kept at room temperature.

Can I use an 8×8-inch tray?

That may work, though it will be fairly thin – best cut into slabs rather than squares.

Top Recipe Tips

• Use good-quality chocolate: I prefer using dark chocolate for a rich flavor, though sweeter chocolate also works. Just make sure it’s one you love the flavor of.
• For thinner/thicker fudge: Change the size of the pan/mold you use and adjust the chill time.
• For the cleanest slices: Run a sharp knife under hot water and wipe dry between slices.

More No-Bake Snacks

• 3-Ingredient chocolate rice cake bites
• No-bake granola cups 
• 4-ingredient peanut butter oatmeal balls
• No-bake cinnamon rolls
• Easy no-bake carrot cake balls
• White chocolate peanut butter cups

If you try this quick and easy chocolate peanut butter fudge recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

2-Ingredient Chocolate Peanut Butter Fudge

Author: Michaela Vais

This quick, 2-ingredient chocolate peanut butter fudge is wonderfully rich and creamy, chocolatey, and so easy to make, coming together in minutes for a melt-in-the-mouth treat!

5 from 3 votes

Servings 24 squares

Prep 5 minutes mins

Chill time 1 hour hr

Total 1 hour hr 5 minutes mins

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Video

Ingredients

 

1x2x3x

• ▢ ⅔ cup (160 g) peanut butter (I used smooth that contains 100% peanuts only)
• ▢ 4.4 oz (125 g) dark chocolate (70-85% cocoa, or sweeter if preferred)

Optional Add-ins

• ▢ 1 Tbsp (20 g) agave or maple syrup (skip if using sweeter chocolate)
• ▢ A small handful of chopped nuts e.g. pistachios, almonds, or walnuts for extra crunch and flavor

Instructions

 

• You can watch the video for visual instructions.

  Chop or break the chocolate into small pieces and combine it with the peanut butter in a heatproof bowl. Gently melt both together in a double boiler (a bowl set over a saucepan with an inch of simmering water), stirring occasionally until smooth.

  Alternatively, for an easy microwave method, melt the chocolate and peanut butter together in 20-second increments, stirring in between to avoid burning.
• Once fully melted and smooth, stir in the syrup if using, then fold in any optional mix-ins.
• Pour the mixture into a small silicone mold (mine has individual 'bar' molds), parchment paper lined loaf pan, or your preferred container, smooth the top with a spatula, and optionally add toppings (like nuts/choc chips).
• Chill in the fridge or freezer for 1-2 hours until firm/set, then slice into squares and enjoy!

Notes

• For firmer or softer fudge: Adjust the chocolate-to-peanut butter ratio. More peanut butter will soften it.
• For thinner/thicker fudge: Change the size of the pan/mold you use and adjust the chill time.

Nutrition Facts

2-Ingredient Chocolate Peanut Butter Fudge

Serving Size

 

1 square

Amount per Serving

Calories

74

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

2

g

10

%

Sodium

 

32

mg

1

%

Potassium

 

78

mg

2

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

2

g

4

%

Vitamin A

 

2

IU

0

%

Calcium

 

7

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition information is an estimate and has been calculated automatically

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