No-Bake Peanut Butter Chocolate Fudge

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Prep Time 10

Chill Time 2

Total Time 2 10

Course Dessert

Cuisine American

Servings 16 squares

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

Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until fully melted and smooth.
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.
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.
Spread the peanut butter mixture over the chilled chocolate layer, smoothing it out evenly.
Pour the remaining melted chocolate on top, spreading it to cover the peanut butter layer completely.
Refrigerate the fudge for at least 2 hours, or until fully set.
Once set, lift the fudge out of the pan using the parchment overhang. Slice into squares and enjoy!

Notes

You can swap semi-sweet chocolate chips for dark or milk chocolate based on your preference.
Crunchy peanut butter adds an extra texture kick if you like a bit of crunch!
Fudge keeps best in the fridge, but it can also be frozen for longer storage.

Nutrition (Per Square):

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

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.