Kirbie's Cravings

2 Ingredient Peanut Butter Fudge

This fudge is easy to make and only needs two ingredients. The fudge comes out creamy, sweet and full of peanut butter flavor. The fudge can be made ahead of time, stores well, and is great for gifting or bringing to a party.
peanut butter fudge.

I couldn’t resist making some more fudge. I previously shared a super easy 2 ingredient chocolate fudge recipe and now I’m sharing a peanut butter fudge recipe. Like classic fudge, this fudge is creamy, fudgy, chewy and sweet. The fudge stores well so it can be made ahead of time for gifting or bringing to an event. It’s very easy to make and you don’t even need a candy thermometer to make it.


  • Peanut Butter
  • White Chocolate Chips

Peanut Butter: I made this with natural creamy peanut butter. Peanut butter can be substituted with almond butter or cashew butter but the flavor of your fudge will be different. You can also use regular peanut butter. For a nut-free version, you can try sunflower seed butter.

White Chocolate: White chocolate chips can be substituted with milk or semisweet chocolate chips but it will change the flavor and color of your fudge. You can also use white chocolate bars.
a stack of three pieces of fudge.

How to Make Peanut Butter Fudge

The chocolate is first melted down. Then the peanut butter is stirred in until a uniform, smooth batter forms. You can either do this in the microwave (heating in 1 minute intervals and stirring in between) or on the stove top using the double boiler method.

I prefer the stove method but I’ve done it in the microwave too. I found that it was easier to melt the chocolate on the stove and to mix in the peanut butter.
peanut butter fudge stacked on a plate.

More Easy Fudge Recipes

2 Ingredient Peanut Butter Fudge

Servings: 24 pieces
Prep Time: 5 minutes
Cook Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
This easy peanut butter fudge is just 2 ingredients. No candy thermometer needed. The fudge comes out sweet, creamy and peanut buttery.
5 from 22 votes


  • 1 1/2 cups (263 g) white chocolate chips
  • 3/4 cup (191 g) natural creamy peanut butter


  • Line an 8 x 4 inch loaf pan with parchment paper.
  • In a large mixing bowl, add white chocolate chips. Heat chocolate and stir with a spatula until chocolate is completely melted, liquid and smooth. This can be done either with the microwave or on the stove using the double boiler method. If using microwave, heat at 1 minute intervals, stirring in between. I found it easier to melt the chocolate using the double boiler method but I was also able to do it in the microwave.
  • If using double boiler method, turn off heat but keep your pot on the stove. Stir in the peanut butter and mix with a whisk until batter is smooth and uniform in color. If you are using the microwave method, add in the peanut butter and quickly whisk in while chocolate is hot. Whisk until batter is smooth and uniform. (If you make this recipe with regular peanut butter, put it into a bowl and heat it for about 30 seconds so it is soft and easy to mix before adding it to the chocolate. You don't need to do this if you are using natural peanut butter and you don't need to do this if you are cooking this on the stove.)
  • Pour fudge batter into prepared loaf pan. Smooth the surface with spatula.
  • Place pan into freezer for about 30 minutes to 1 hour to set.
  • Once fudge is set, remove from freezer and it let it soften a few minutes at room temperature before cutting with a sharp knife. Cut fudge into approximately 1 inch squares. Store uneaten fudge in an airtight container.


  • If you have questions regarding ingredient substitutions, please see post for more information.
  • I made this recipe with natural peanut butter. I used Kirkland Signature Organic Peanut Butter. You can make this with regular peanut butter though the color of your fudge will be much lighter and you will need to heat your peanut butter up first to make it easier to stir if you are using the microwave method.
  • The fudge can be stored at room temperature or in the fridge. If storing in the fridge, let it soften a few minutes at room temperature before eating.
  • Make sure to let the fudge soften a few minutes before cutting, otherwise the fudge will break when you try to cut it.
  • Recipe can be doubled and poured into an 8 x 8 inch square pan.


Serving: 1piece, Calories: 130kcal, Carbohydrates: 13g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Sodium: 10mg, Fiber: 1g, Sugar: 11g, NET CARBS: 12g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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63 comments on “2 Ingredient Peanut Butter Fudge”

  1. I made it earlier this year and it was delicious. I’ve just popped back to refresh myself on how to make it.

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