Creamy, rich, and incredibly satisfying, this easy peanut butter fudge is a no-bake treat that I turn to again and again when I want something sweet without the hassle. Made with natural, wholesome ingredients and ready in minutes (plus chill time), this recipe is perfect for anyone who loves the irresistible flavor of peanut butter. Whether I’m making it for a quick snack or a crowd-pleasing dessert, this fudge always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup natural peanut butter (smooth or crunchy)
1/2 cup coconut oil or unsalted butter
1/4 cup pure maple syrup or honey
1/2 tsp vanilla extract
1/4 tsp salt
Optional: 1/4 cup chopped peanuts or chocolate chips
Directions
I start by lining a small square dish (8×8 or smaller) with parchment paper for easy removal.
In a medium saucepan over low heat, I combine the peanut butter and coconut oil (or butter) and stir until the mixture is completely melted and smooth.
After removing the pan from the heat, I stir in the maple syrup (or honey), vanilla extract, and salt.
If I want to add some extra crunch or chocolatey richness, I fold in chopped peanuts or chocolate chips at this point.
I pour the mixture into the prepared dish, smooth the top with a spatula, and refrigerate it for at least 2 hours until it firms up.
Once set, I lift the fudge out using the parchment paper and cut it into squares.
Servings and timing
This recipe makes 16 pieces of fudge.
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Calories per piece: Approximately 165 kcal
Variations
When I want to switch things up, I sometimes use almond butter instead of peanut butter for a different nutty flavor. For a more indulgent version, I swirl melted dark chocolate on top before chilling. If I’m looking to boost the nutrition, I add a tablespoon of chia seeds or ground flax. I’ve even added a pinch of cinnamon or a drizzle of molasses for a unique twist.
Storage/Reheating
I keep leftovers in an airtight container in the fridge, where they stay fresh for up to 2 weeks. If I want to store them longer, I freeze the squares on a baking sheet and then transfer them to a freezer-safe container. They keep well frozen for up to 3 months. I let them sit at room temperature for a few minutes before eating if they’ve been in the freezer—no reheating needed.
FAQs
How do I keep the fudge from getting too soft at room temperature?
I find that using coconut oil can make the fudge a bit softer when left out. For a firmer texture, I use unsalted butter instead, or keep the fudge refrigerated until ready to serve.
Can I use sweetened peanut butter?
I usually go for natural peanut butter to control the sweetness, but if I use a sweetened one, I reduce the maple syrup or honey slightly to avoid it being overly sweet.
Is this fudge suitable for vegans?
Yes, it is—if I use coconut oil and maple syrup. If I choose butter or honey, it won’t be vegan, so it depends on the variation I go with.
Can I double the recipe?
Absolutely. I double the ingredients and use a larger dish (like 9×13) to make more servings. The chilling time might be a little longer, but the process is the same.
What’s the best way to cut the fudge cleanly?
I find that using a sharp knife dipped in hot water (and wiped dry) helps make clean, even cuts. I repeat this step between cuts for the neatest results.
Conclusion
This easy peanut butter fudge is one of those recipes I come back to whenever I want a quick, satisfying treat without turning on the oven. It’s creamy, customizable, and perfect for keeping on hand for snack attacks or last-minute guests. I love how simple and adaptable it is, and once I’ve made it, I know I’ll be making it again.
Recipe:
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Easy Peanut Butter Fudge
- Total Time: 2 hours 10 minutes
- Yield: 16 pieces
- Diet: Gluten Free
Description
This easy peanut butter fudge is a creamy, no-bake treat made with natural ingredients. Ready in minutes and chilled to perfection, it’s a satisfying and customizable dessert that’s dairy-free, gluten-free, and perfect for any occasion.
Ingredients
1 cup natural peanut butter (smooth or crunchy)
1/2 cup coconut oil or unsalted butter
1/4 cup pure maple syrup or honey
1/2 tsp vanilla extract
1/4 tsp salt
Optional: 1/4 cup chopped peanuts or chocolate chips
Instructions
- Line an 8×8-inch (or smaller) dish with parchment paper for easy removal.
- In a medium saucepan over low heat, combine the peanut butter and coconut oil (or butter). Stir until melted and smooth.
- Remove from heat and stir in the maple syrup (or honey), vanilla extract, and salt.
- Fold in optional chopped peanuts or chocolate chips if desired.
- Pour the mixture into the prepared dish and smooth the top with a spatula.
- Refrigerate for at least 2 hours until firm.
- Once set, lift the fudge out using the parchment paper and cut into squares.
Notes
Use natural peanut butter for a more wholesome flavor.
To make it vegan, use coconut oil and maple syrup.
Store in the fridge for up to 2 weeks or freeze for up to 3 months.
For a firmer fudge, use unsalted butter instead of coconut oil.
For clean cuts, use a sharp knife dipped in hot water and wiped dry between cuts.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 165
- Sugar: 6g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
