If you like easy holiday recipes or sweet treats in general, this creamy fudge comes together in minutes. It's rich with a wonderful peanut butter flavor, especially good for those peanut butter lovers with a serious sweet tooth! Yes, it's sweeter than my other (very popular) 2-ingredient fudge, as it has no chocolate.
The fudge mixture comes together in a few minutes, but you do need time for it to solidify in the refrigerator.
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2-ingredient fudge recipe
I'm all for quick-to-assemble holiday recipes, and this easy fudge recipe is one of them. It makes a great gift, dessert, or party finger food for birthdays, potlucks, a bake sale and tailgating.
This simple treat is one of the easiest and most delicious candies, and this blog has a growing list of fudge and candy recipes.
It uses peanut butter from a jar or melted chips and store-bought vanilla frosting, which can be similar in texture and sweetness to cream cheese frosting. So expect a great recipe, but a sweeter treat than traditional fudge with chocolate. And also from this chocolate peanut swirl fudge.
Use chocolate frosting instead of vanilla for a more classic flavor combination. Or mix and match different chips with frostings and find unique fudge flavors, like the strawberry fudge.
Important tips
Peanut butter chips or butter: if using chips, you should be able to melt them until completely smooth. Or use peanut butter, the thicker commercial type with added sugar from the supermarket. I like smooth, but crunchy peanut butter can be used. Or sugar-free ingredients, like the reader below.
Reader's comment: I actually used the skippy zero sugar and vanilla sugar-free frosting. My husband loves it. Laura ⭐️⭐️⭐️⭐️⭐️
Warm the white frosting for easier mixing. Normally, it's thick, so you want to make it pourable. Transfer it to a microwave-safe bowl and microwave for about 1 minute. Stir and check consistency.
How to make peanut butter fudge
I recommend using a glass, ceramic or other microwavable bowl.
Melt and stir
Mix the melted chips or the room-temperature peanut butter with a rubber spatula until smooth and even colored.
If the mixture seizes a little before fully integrating, microwave it for 10-15 seconds before you continue.
Pour and refrigerate
Place the light amber-colored mixture in a parchment-lined pan. Smack lightly to dissolve large air bubbles. Chill to solidify.
Cut
Use the lining paper to lift the whole block and transfer it to a flat board.
Cut small pieces and serve.
Storage
- Keep the fudge in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.
- When fresh out of the fridge or freezer, let the fudge warm up a bit, or it will be a little hard.
- Avoid dryness: once you cut the fudge, don't leave it out long or it will dry up quickly.
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Peanut Butter Fudge with Frosting (2-ingredients)
Ingredients
- 1 can white frosting, 16 ounces, or peanut butter frosting if you find it
- 10 ounces peanut butter chips, like Reese's chips or 16 ounces of creamy peanut butter (see Notes below)
Instructions
- Line an 8x8 pan with parchment paper or wax paper. The edges will overlap a little. Don't use baking or cooking spray; it doesn't work. Reserve.
- Place the peanut butter chips in a medium, microwave-safe mixing bowl and microwave on high for about 2 minutes, pausing every 15 seconds to stir the chips so they don't burn. After a minute or a minute and a half, maybe do 10-second spurts to avoid scorching. Stir very well between them; sometimes the chips are melted but don't look like they are.
- You need to warm the white frosting to make it pourable. Remove the lid and every tiny piece of foil from the can. Make sure no metal remains. If unsure, transfer to a microwave-safe bowl. Microwave for 1 minute.
- Pour the melted frosting over the melted peanut butter chips.
- Stir well until both ingredients are well combined and the color is even.
- Pour the fudge mixture into the prepared pan and spread evenly, tapping the pan on the counter to flatten rising bubbles.
- Chill for 4 hours or until set.
- Cut into 1-inch pieces with a kitchen knife and serve.
Laura says
I actually used the skippy zero sugar and vanilla sugar free frosting. My husband loves it.