Name: No-Bake Peanut Butter Chocolate Fudge
Prep time: 10 min
Total time: 130 min
Ingredients: 2 cups semi-sweet chocolate chips; 1 tablespoon coconut oil or butter; 1 cup creamy peanut butter; ½ cup unsalted butter (melted); 1 teaspoon vanilla extract; 2 cups powdered sugar

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Is there anything more comforting than the classic combo of chocolate and peanut butter? 💕 This No-Bake Peanut Butter Chocolate Fudge is the kind of recipe you’ll want to keep in your back pocket for when that sweet craving hits—no oven required, no fuss at all! It’s ultra-creamy, perfectly balanced between rich chocolate and salty-sweet peanut butter, and made with just a handful of pantry staples.

Whether you’re whipping it up for a holiday tray, a party treat, or just a sneaky late-night bite (I won’t tell!), this fudge is guaranteed to be a crowd-pleaser. Plus, if you’re a fan of easy no-bake treats, you might also love my Chocolate Peanut Butter No-Bake Cookies or Oreo Fudge.

Let’s get into the magic!

Ingredients:

Chocolate Layer:
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or butter
Peanut Butter Layer:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.

2. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until fully melted and smooth.

3. Pour half of the melted chocolate into the prepared pan and smooth it out evenly. Pop it in the freezer for about 10 minutes to set slightly.

4. Meanwhile, in a separate bowl, mix together the peanut butter, melted butter, and vanilla extract until smooth. Gradually stir in the powdered sugar until fully combined and creamy.

5. Spread the peanut butter mixture over the chilled chocolate layer, smoothing it out evenly.

6. Pour the remaining melted chocolate on top, spreading it to cover the peanut butter layer completely.

7. Refrigerate the fudge for at least 2 hours, or until fully set.

8. Once set, lift the fudge out of the pan using the parchment overhang. Slice into squares and enjoy!

🍽️ Serving and Presentation Tips:

Slice your fudge into perfect little squares and arrange them on a cute dessert platter with a sprinkle of flaky sea salt for an extra pop.
For gifting, place squares in mini cupcake liners and tuck them into a festive tin.
Serve chilled for the best texture—this fudge is dreamy cold!

📝 Important Recipe Notes:

Prep Time: Super quick—just 10 minutes of hands-on time, but don’t forget to allow 2 hours of chill time.
Swaps & Subs: Use almond butter or sunflower seed butter for a peanut-free version. Vegan butter + dairy-free chocolate = fully vegan!
Storage: Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
Make-Ahead: This fudge is a perfect make-ahead dessert—prep a few days in advance and store in the fridge until needed.

❓ FAQ:

Can I freeze no-bake peanut butter chocolate fudge?
Yes! Wrap the fudge tightly in plastic wrap and place it in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Why does my fudge feel too soft?
Make sure to chill it fully for at least 2 hours, and double-check your measurements—especially for the powdered sugar, which helps firm up the peanut butter layer.

Can I use natural peanut butter?
You can, but I recommend using a no-stir creamy peanut butter for best results. Natural versions can be a bit too oily and may not set as firmly.

✨ Variations:

Crunchy Kick: Use crunchy peanut butter or fold in chopped peanuts for added texture.
Sweet & Salty: Sprinkle sea salt flakes on top for that unbeatable sweet-salty contrast.
Extra Chocolatey: Swirl in a little extra melted chocolate into the peanut butter layer for marbled fudge.
Vegan Version: Use dairy-free chocolate chips and vegan butter to make this completely plant-based.

🔪 Tips and Techniques:

Best Chocolate: Choose good-quality chocolate chips for the best melt and flavor.
Slicing Tip: Run your knife under hot water and wipe dry between cuts for super clean edges.
Layering: Chill the first chocolate layer just enough so it’s firm but still slightly tacky—this helps the peanut butter layer stick without separating later.

🧊 Storage Information:

Store in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze for up to 3 months. To thaw, simply move the fudge from the freezer to the fridge overnight.

🔢 Nutrition Information:

Per square:

Calories: 245
Carbohydrates: 24g
Protein: 4g
Fat: 16g
Cholesterol: 16mg
Sodium: 78mg
Potassium: 130mg
Fiber: 1g
Sugar: 19g