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This Two Ingredient Peanut Butter Chocolate Fudge is super easy to make, and so delicious. Creamy, peanut buttery, chocolaty, and perfect for making an easy snack at home anytime. But it’s so delicious that it’s a welcome addition to any Christmas cookie plate.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Perfect for a dessert tray
This super easy recipe will come in handy if you have a last minute invitation to a party and need to bring a dessert or hostess gift. It takes just minutes to make, pop it in the fridge while you get ready to go, then cut it into pieces and you’re ready to go.
Oh, and speaking of super easy treats, you may also be interested in my 2 ingredient coconut macaroon cookies, This 2 Ingredient Caramel Fudge, or this brownie in a mug.
What kind of peanut butter should you use?
For this recipe you want to use a nice creamy peanut butter that’s sweetened and won’t separate.
So use something like Jif or Skippy. Save the natural peanut butter for the morning toast, and not for this fudge.
What size dish should I use?
I use an 8×8-inch square baking dish, like you’d make brownies in, and it makes nice thin pieces of fudge that aren’t too big.
If you’d like thicker pieces of fudge, pour the mixture into a loaf pan.
I love fudge
Want to try more fudge recipes? Take a look at some of my favorites. Brown Sugar Fudge, Mocha Fudge, Lemon Fudge, Microwave Fudge, Old-Fashioned Fudge, and Dirty Chai Spiced Fudge.
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Recipe
Two Ingredient Peanut Butter Chocolate Fudge
Ingredients
- 1 cup minus 2 tablespoons creamy peanut butter
- 1 cup chocolate chips
Instructions
- Line a dish with container with parchment paper, and set aside.
- Place peanut butter and chocolate chips in a microwave safe bowl. Microwave on high for 80 seconds (remember microwave power will vary, please keep an eye on your fudge). Stir until the chocolate chips are melted into the peanut butter. If after a minute of stirring the chips are not all blended, microwave again for 20 seconds, and stir together.
- Pour the mixture into the parchment lined container. Refrigerate for at least an hour. Cut into pieces.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
michele
How perfect I saw this today…. my neighbors had some littles over and I wanted to take a treat over to them — I made this fudge in the morning and it was ready in just a short time to bring in the afternoon. There was not even one piece left over— super simple, and tasted amazing! Keeping this one around for a LONG time for sure THANK you!
Kathleen Pope
I just took my son off to college, made this to add to his first care package! He will love it!
Min
Yum!! I LOVE how easy and delicious this is. Definitely a keeper. Thanks for the recipe!
Michaela Kenkel
This was a HUGE hit for us this year! I loved how simple it was to make!
Cathy A Kramer
Love this! So easy to make a delicious batch of fudge!!
Rhonda
This fudge was so perfect! Two ingredients, are you kidding me? I wanted a peanut butter/chocolate fudge where the pb wasn’t too strong! This is the ONE! You can taste both perfectly! Love it-thank you!
Pam
Followed directions exactly. Very good taste, but never set. was it too much peanut butter? Stayed very soft no matter how long t was refrigerated. where did I go wrong?
Debi
If you used something like Jif or Skippy, a nice creamy peanut butter that’s sweetened and won’t separate, so no natural peanut butter ~ 1 cup minus 2 tablespoons of it. And used 1 cup of regular semi-sweet like Toll House chocolate chips. Melted it all together, and then poured it in an 8×8-inch square baking dish. It went in the fridge for at least an hour, it should set.
I know that this past Christmas people were saying that butter contained more water and their Christmas cookies were coming out badly. Maybe the manufacturers have done something to the peanut butter or the chocolate. I’ve made this many times, and so have others. It’s an old recipe. It stays soft if left on the counter, but with the chocolate it in, it sets up.