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About This Recipe
This homemade peanut butter fudge recipe, y’all! Tastes so indulgent, just like old fashioned peanut butter fudge, but with a lot less sugar. And it’s truly one of the easiest recipe ever, that I can promise you! All you need is 5 minutes to throw it together!
This easy peanut butter fudge is one of my favorite go-to treats to make at home and stash in the freezer to have on hand when the sweet tooth strikes. Seriously it’s the BEST freezer treat!
All you need is four simple ingredients to make your own homemade peanut butter fudge. Five if you want to add the chopped Reese’s or another topping, which hey, still easy peasy!
If you’re looking for more no-bake desserts to keep stashed in your freezer, check out these Peanut Butter Chocolate Banana Bites, Healthy Buckeyes and these always yummy Peanut Butter Cornflake Bars!
Why You’ll Love This 4 Ingredient Peanut Butter Fudge
- Rich, creamy texture & the perfect balance of sweet and salty – absolute teeth-sinkable decadence!
- Made with healthier ingredients – making it a lot healthier than traditional fudge.
- Minimal ingredients – only requires FOUR ingredients!
- No special equipment required – just a good ole classic pan.
- Super quick 5-minute recipe – 5 minutes to combine the ingredients and the freezer does all the work!
- An easy no-bake treat – you don’t even need to turn the oven on.
- The best freezer treat – keep stocked in your freezer for anytime you need something for your sweet tooth!
- Peanut butter – I would recommend a salted, drippy, natural peanut butter here if possible. It just makes it easier to mix! I love American Nut Butter. If i’m grabbing a peanut butter from the grocery store, I’ll grab Smart Balance or Simple Truth creamy peanut butter. Creamy or crunchy peanut butter would both work. You can use a more solid (less drippy) peanut butter here too, you may just need to microwave it so it’s easier to stir and work with.
- Maple syrup – I used sugar free. You can use pure maple syrup or honey here. Use pure maple syrup for vegan.
- Coconut oil
- Vanilla extract – to bring out the flavor of everything more!
- Optional toppings – chopped Reese’s cups are delicious on this fudge but you could also do chocolate chips, pretzels, peanuts, chopped Twix, etc.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Line a small 8×4-inch pan with parchment paper (or use a 8×8 square pan and only spread out as thin as you want the fudge to be). Add the peanut butter, coconut oil, maple syrup and vanilla to a large bowl.
2. Mix together until smooth. If you are using peanut butter that is not very drippy, you will want to microwave everything together so it’s more drippy and spreads easier.
3. Transfer the peanut butter mixture into the prepared pan and smooth the top of the fudge mixture out as best as you can with the back of a spatula or wooden spoon. Add to the freezer for 10 minutes to firm up slightly.
4. Then sprinkle the chopped Reese cups on top (if you are using). Freeze for 30 minutes to an hour or until firm.
5. Then take out and cut into 18 small squares with a sharp knife. Depending on how long you froze the fudge, you may need to let it sit at room temperature for a few minutes before cutting.
6. Store fudge in the freezer for up to 3 months and enjoy!
Store homemade fudge in the freezer in an airtight container or in a freezer-safe ziploc bag. Freeze for 3-4 months.
Peanut Butter Fudge Topping Ideas
- Peanut butter cups – the obvious choice! What’s better with peanut butter fudge than chocolate peanut butter cups?
- Marshmallow cream – swirl in some marshmallow cream over the top to make fluffernutter fudge!
- Grape jelly – to make peanut butter & jelly fudge.
- Pretzels or granola – to add some delicious crunch!
What if I don’t have a drippy peanut butter?
No worries! Any kind of smooth peanut butter will work here! You may just want to microwave it in a microwave-safe bowl with the coconut oil and syrup so it’s thinner and easier to work with.
Can you use another nut butter besides peanut butter?
You can. Any nut butter will work here. Just know that the flavor of the fudge will completely change to whatever nut butter you use since it is the primary ingredient in this recipe.
Can you make this recipe gluten and dairy free?
Yes! This peanut butter dessert is gluten-free as written. To make dairy-free, use dairy-free chocolate chips or sub for another non-dairy topping idea!
More Peanut Butter Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
4 Ingredient Peanut Butter Fudge
Ingredients
- 1 cup drippy salted peanut butter (240g)
- 3 Tbsp maple syrup (45g) I used sugar free
- 2 Tbsp coconut oil (30g) melted
- 1 tsp pure vanilla extract
- 1/3 cup chopped mini Reese’s cups (62g) optional for topping
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Instructions
- Line a small 8×4-inch pan with parchment paper (or use a 8×8 and only spread out as thin as you want the fudge to be).
- Add the peanut butter, coconut oil, maple syrup and vanilla to a bowl and mix together until smooth. If you are using peanut butter that is not very drippy, you will want to microwave everything together so it’s more drippy and spreads easier.
- Transfer the fudge mixture into the pan and smooth the top out as best as you can. Add to the freezer for 10 minutes to firm up slightly then sprinkle the chopped Reese cups on top (if you are using). Freeze for 30 minutes to an hour or until firm.
- Then take out and cut into 18 squares. Depending on how long you froze the fudge, you may need to let it sit at room temperature for a few minutes before cutting.
- *If you have a hard-to-stir solid peanut butter you might want to microwave it in a bowl with the coconut oil and syrup so it’s thinner and easier to work with.
Notes
MFP entry: LFF Peanut Butter Fudge with Reese’s
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.