2 Ingredient Chocolate Peanut Butter Fudge is smooth and luxurious with pockets of creamy peanut butter mixed in with decadent chocolate frosting! All you need are two ingredients to make this no-bake treat!
This easy chocolate peanut butter fudge can be made with any brand of canned frosting and peanut butter – use what you are familiar with, which will suit your preference. Besides enjoying this sweet fudge as a dessert or sweet treat, leftover fudge can be crumbled and used as a delicious topping in other dessert recipes such as Peanut Butter Chocolate Layer Cake and Microwave Hot Fudge Sauce and S’mores Sundaes!
Fudge is so easy to adapt with simple ingredient swaps and additions. Add chopped nuts, mini chocolate chips, or dried fruit to the fudge mixture. You can also get creative and make boozy fudge like this Bailey’s Fudge, add some food flavoring to enjoy Mint Fudge, or make fudge with a specific holiday in mind, such as this pretty Valentine’s Day Fudge!
Why You’ll Love Chocolate Peanut Butter Fudge
- You only need two ingredients to make this fudge – it couldn’t be easier than that!
- Spend only 10 minutes assembling this fudge, and the rest is dedicated to chilling the fudge. You can have this chocolate peanut butter fudge ready in less than an hour.
- A straightforward recipe like this two-ingredient chocolate peanut butter fudge is an excellent way to involve the kids in the kitchen, especially as an introduction to recipe following and measuring ingredients due to its simplicity.
What Ingredients do I Need for (2 Ingredient) Chocolate Peanut Butter Fudge?
- Frosting – I’ve used a 16 oz. can of chocolate frosting. Use whichever brand of chocolate frosting you enjoy the most.
- Peanut butter – I recommend commercial creamy peanut butter for an ultra-smooth texture to the fudge. If you want some crunch, then use crunchy peanut butter.
PRO TIP: To achieve those delicious pockets of creamy peanut butter throughout the fudge, you must keep ½ cup of the peanut butter aside and not mix it into the chocolate frosting in the microwave. Dropping ½ – 1 teaspoon spoonfuls over ⅓ of the smooth fudge mixture will create the desired effect. Of course, feel free to mix the peanut butter with the canned frosting if you don’t want these pockets of peanut butter.
How to Make 2 Ingredient Chocolate Peanut Butter Fudge
PREP: Line an 8×8 baking tray with parchment paper and mix 2 cups of peanut butter with the chocolate frosting in a microwave-safe bowl. Add the bowl to the microwave and heat for 30-second intervals, stirring until the mixture is melted and smooth.
ASSEMBLE: Add one-third of the fudge mixture to the baking pan lined with wax paper, and then add the remaining peanut butter in ½ – 1 teaspoon spoonfuls over the fudge mixture. Spread the rest of the fudge mixture over the peanut dollops.
CHILL AND SERVE: Allow the peanut butter chocolate fudge to harden in the fridge for about 30 minutes or until firm. Lift the fudge from the baking pan by the sides of the parchment paper and rest it on a hard surface for slicing into individual pieces for serving.
- You can easily double the ingredients to make a larger quantity of fudge for a party or holiday gift.
- Cover your dish tightly with plastic wrap when chilling the fudge if you store anything in the refrigerator with strong odors, such as garlic. This will help prevent your fudge from absorbing any unwanted odors!
- If you’re worried about splashing while heating your fudge in the microwave, a helpful trick is placing a kitchen paper towel over the bowl.
The culinary rumor is that fudge was accidentally invented on American soil on Valentine’s Day in 1886 by a renowned chocolatier in Baltimore, Maryland. Fortunately for us, this chocolate maker “fudged” a batch of caramels and ended up with what we know and love today as fudge!
- You can use any kind of canned chocolate frosting for this fudge.
- Get creative with your fudge and add some nuts, fruit, sprinkles, or anything else you may enjoy to add your spin to it.
- I’ve used an 8×8-inch pan, but you can use something smaller with a good depth. Your fudge pieces will turn out thicker, though you may need to allow it to chill in the refrigerator for a little longer than the 30 minutes instructed in the recipe so that the fudge sets sufficiently.
Go ahead and use any kind of peanut butter for this Chocolate Peanut Butter Fudge recipe. Whether you use smooth or crunchy makes little difference and is left to your preference.
If you usually eat natural peanut butter and intend to use it for this fudge, make sure that you mix your peanut butter in the jar before adding it to the rest of the ingredients. Since natural nut butter doesn’t contain any added stabilizers, there tends to be a layer of oil that accumulates on the surface, and if you don’t mix it in, you could end up with runny fudge that won’t set well.
I prefer using processed peanut butter for this recipe since it blends better with the chocolate frosting.
If you have any leftover fudge to store (which, by the way, rarely happens in my house!), then you can either refrigerate it for up to one month or freeze it for 3-6 months.
When freezing this fudge, I wrap individual pieces in wax paper and then store them in an airtight container or a Ziploc freezer bag.
When ready to enjoy your chilled or frozen fudge, allow it to reach room temperature before serving, but don’t let it sit out for too long as it tends to get quite soft when kept out at room temperature.
If you’ve ever experienced making a batch of grainy fudge, the usual culprit is too much sugar added and insufficient liquid to dissolve it. Luckily you won’t have this problem with this recipe since there is no granulated sugar used. When following other fudge recipes that call for granulated sugar, I recommend carefully measuring the ingredients using a food scale or measuring cups to avoid grainy fudge.
2 Ingredient Chocolate Peanut Butter Fudge
- 16 oz. can of chocolate frosting
- 2 ½ cups creamy peanut butter divided
- Line an 8”x8” square glass baking dish with parchment paper.
- Place frosting and 2 cups of peanut butter in a microwave safe bowl.
- Heat frosting/peanut butter for 30 seconds at a time, stirring until melted and smooth to form the fudge mixture.
- Spread about ⅓ of the mixture into the prepared baking dish.
- Drop remaining ½ cup of peanut butter in ½-1 teaspoon spoonfuls over the fudge mixture.
- Spread remaining fudge mixture over the peanut butter drops. Place fudge in the refrigerator for about 30 minutes until firm.
- Lift the fudge from the baking dish by the parchment paper and cut into pieces.