2 Ingredient Fudge
This fudge is easier to make than traditional fudge but still tastes just as good. It is smooth and creamy and just 2 ingredients.
Ingredients
- 1 1/2 cups (238 g) chocolate chips, I used milk chocolate chips but you can also use semisweet or white chocolate chips
- 3/4 cup (191 g) unsweetened natural peanut butter
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper.
- Add chocolate chips to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Whisk in the peanut butter until it is fully incorporated and the batter is uniform and smooth. You should not see any streaks of peanut butter. Pour batter into prepared pan.
- Place fudge into fridge or freezer until set. The fudge is ready when it feels firm to the touch. It will take less time in the freezer (30-60 min) but it will also set in the fridge (1-3 hours). If freezing, let the fudge soften to room temperature before cutting.
Notes
- If you have questions regarding ingredient substitutions, please see post for potential substitutions.
- The fudge can be stored at room temperature or in the fridge. If storing in the fridge, let it soften for a few minutes at room temperature before eating.
- Recipe can be doubled and poured into an 8 x 8 inch square pan.
- If you need the fudge to be dairy milk free, use chocolate chips that don't contain dairy. There are several brands of semisweet chocolate chips made without milkfat and there are milk chocolate chips and white chocolate chips made with milk alternatives.
- Nutrition estimate is calculated using milk chocolate chips.
- I used Good Cook 8 x 4 inch loaf pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1piece, Calories: 103kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Sodium: 7mg, Fiber: 1g, Sugar: 6g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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