Easy Peanut Butter Fudge

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Peanut Butter Fudge is decadent, rich and oh so delicious. This no-bake recipe needs only 5 ingredients and is ready in just 10 minutes, it’s pretty much fail-proof. Does it get any better than that?

This quick and easy dessert will become a family favorite in no time!

Squares of peanut butter fudge

An Easy Fudge Recipe

This amazing, rich, and creamy treat is made from scratch using minimal ingredients that you likely already have on hand! To take this peanut butter fudge recipe to the next level, add mini Reese’s cups and drizzle chocolate over the top!

Peanut butter fudge in a casserole dish

How to Make Peanut Butter Fudge

This recipe comes together easily and quickly, so I recommend measuring the ingredients out before getting started. It’s smooth sailing from there!

  1. In a saucepan, cook peanut butter, vanilla, butter, and salt until well incorporated.
  2. Remove from heat and stir in powdered sugar.
  3. Add fudge to a prepared baking dish. Spread evenly and top with desired toppings.

For best results, slice the mini Reese’s cups into three and add over the fudge then drizzle with melted chocolate. Then refrigerate until set.

Delicious Topping Options

Though this easy fudge recipe is excellent on its own, you can also get creative with toppings to change it up! Here are some of our favorite toppings for peanut butter fudge.

  • Salty: pretzels, sea salt
  • Crunchy: peanuts, almonds, walnuts or pecans
  • Sweet: chocolate chip morsels, crushed toffee, melted chocolate (you can add a thin layer to the top or add swirls in the actual fudge).

Squares of peanut butter fudge on parchment paper

Can Peanut Butter Fudge be Frozen?

This easy creamy peanut butter fudge can be refrigerated or frozen, so be sure to make lots!

  • Refrigerator: Keep it on hand in the fridge for up to 2 weeks. Be sure to store it in an airtight container or zippered bag for the freshest flavor.
  • Freezer: Even better, it will stay fresh in the freezer for 2-3 months! Perfect for having on hand when hosting parties or planning for the holidays! Just prep in advance and store in the freezer in an airtight container or zip-top freezer bag.

This is the best peanut butter fudge recipe, and is a keeper for sure.

More PB Desserts

Squares of peanut butter fudge
5 from 19 votes
Review Recipe

Easy Peanut Butter Fudge Recipe

Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 15 servings
Author Valentina Ablaev
An easy homemade peanut butter fudge recipe the whole family with love. With just 5 ingredients you likely already have, it's a keeper recipe (ready in just 10 minutes and no baking required).


  • 1 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter 2 sticks
  • ¼ teaspoon salt
  • 3 ¾ cups powdered sugar sifted
  • cup chocolate chips melted, optional

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  • Prepare an 8"x8" square baking dish by lining it with parchment paper and set aside.
  • Over medium heat, in a saucepan, combine the peanut butter, vanilla, butter, and salt. Cook until it's smooth, stirring frequently.
  • Remove from heat and with a spatula, stir in the powdered sugar.
  • Spread the fudge evenly in the baking sheet and top with desired toppings. Drizzle with melted chocolate.*
  • Refrigerate the fudge until it sets.

Recipe Notes

We sliced the mini Reese's cups into three and added it on the fudge, then drizzled melted chocolate.

Nutrition Information

Calories: 240, Carbohydrates: 36g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 121mg, Potassium: 112mg, Fiber: 1g, Sugar: 33g, Vitamin A: 9IU, Calcium: 12mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword peanut butter, peanut butter fudge
Course Dessert
Cuisine American


Stacks of peanut butter fudge with a title
Squares of peanut butter fudge stacked on top of one another with a title
Peanut butter fudge in a casserole dish and on parchment paper with a title
About the author


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Valentina is a busy wife and mom of five children. She immigrated from Ukraine to the US as a young girl. Growing up, she was accustomed to foods of the Russian (European) cuisine. When she got married and had her own kitchen, she really started to experiment with different foods and cuisines and fell in love with creating recipes combining unique flavors. She now runs a blog, Valentina’s Corner, where she shares her passion and love for from-scratch food, creating content and sharing it with others

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Recipe Rating


  1. Is it better to use real melted chocolate into my dry ingredients for a chocolate cake or just coco powder ..

    1. This recipe for fudge asks for melted chocolate chips. For a cake, it will depend on the recipe.

    1. Hi Robin, I wouldn’t recommend it. The margarine won’t firm up the same as the butter, so I worry the fudge would not hold its shape as well.

  2. I’m new to baking, so I hope this isn’t a stupid question. I just made this for the second time and both times it gets lumpy looking and a lot of oil/butter comes out when I start stirring in the powder sugar. What am I doing wrong?

    1. Hi Marissa, Are you using regular peanut butter? Natural peanut butter will not work in this recipe. Also to avoid lumps make sure to sift the powdered sugar before stirring into the mixture. Hope that helps!

  3. I will definitely be making one of these fudge recipes for Christmas and New Years. Thank you for making it so easy.5 stars

    1. Yes, it may have a bit more or less salt than if you added it yourself but the recipe will still work just fine.

  4. I’m going to make this fudge on the weekend. I plan to use Semi-Sweet chocolate chips, since that’s what we here like. I’m glad that the peanut butter isn’t the ‘chunky’ kind. I’d rather sprinkle some very finely chopped nuts on top of the fudge, rather than chewing chunks of nuts, when taking a bite of this delectable fudge.

  5. Could this recipe also be used for Chocolate Fudge. I just made the peanut butter fudge and it looks great. Have not tasted yet. I really enjoy your recipes.

  6. I made this today, nothing short of perfect. Easy and delicious, worthy of 10 stars. I folded in a cup of mini chocolate chips before placing in the pan and I also used the Reeses chocolate drizzle. Thank you, Holly, for a great recipe.5 stars