Fudge is an easy and rich dessert, perfect to make ahead of time, and freezes well!

This no-bake Peanut Butter Fudge 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!

stack 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 is the flavor and base of this recipe. Natural peanut butter (the kind that separates as it sits in the cupboard) doesn’t work as well in this recipe. You can use smooth or chunky peanut butter. Use unsalted butter and add a pinch of salt yourself.

We use powdered sugar (confectioners’ sugar) in this recipe as we find it incorporates best and gives a smoother fudge. Mini Peanut Butter Cups are really good in this recipe but you can swap it for any peanut butter candies you’d like. If you don’t have mini cups, chop up a larger PB cup.

A chocolate chip drizzle is optional but tastes good and makes for a pretty fudge!

ingredients to make Peanut Butter Fudge


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 (per the recipe below).
  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.

Peanut butter fudge in a casserole dish

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, marshmallows, 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

Storing Peanut Butter Fudge

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 Nutty Favorites

Did you try this easy Peanut Butter Fudge? Be sure to leave a rating and a comment below!

stack of peanut butter fudge
5 from 42 votes↑ Click stars to rate now!
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Easy Peanut Butter Fudge

This is an easy homemade peanut butter fudge recipe the whole family will love!
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings 15 servings
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  • 1 cup peanut butter
  • 1 cup unsalted butter 2 sticks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 ¾ cups powdered sugar sifted
  • cup chocolate chips melted, optional


  • Prepare an 8"x8" square baking dish by lining it with parchment paper and set aside.
  • Over medium heat, combine the peanut butter, butter, vanilla, and salt in a saucepan. 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.


We sliced the mini Reese's cups into three and added it on the fudge, then drizzled melted chocolate.
Store in the fridge in an airtight container for up to 2 weeks.
Fudge will stay fresh in the freezer for 2-3 months. Store in the freezer in an airtight container or zip-top freezer bag.
5 from 42 votes

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.

Course Dessert
Cuisine American
close up of Peanut Butter Fudge slices with writing
Peanut Butter Fudge in a dish with a title
pile of Peanut Butter Fudge with writing
Peanut Butter Fudge in the dish and stacked with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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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.

      1. I Have not made this yet but planning on it soon. Was wondering if when anyone melted the chocolate chips could they not just drizzle it on top and take a knife an run it back an forth to make it more like a peanut butter fudge. I had already looked at the Chocolate Peanut Butter Fudge but as I recall I did not want to make it because it had too much sugar to it; like two kinds. Think that is what it was… I get enough sugar so did nit want 2 types.

  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