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No Bake Peanut Butter Fudge

This easy No Bake Peanut Butter Fudge comes out so creamy and silky smooth it melts in your mouth. The texture and flavor are fantastic and decadent.

This recipe is the perfect size to give as a gift. It is made in a 6 inch cake pan and makes 9 – 16 pieces depending on how large or small you want to cut the pieces.

Store in an airtight container at room temperature for about 1 week (out of sunlight) or in the fridge for 2 to 3 weeks refrigerated.

Can you freeze Peanut Butter Fudge?

To freeze, fudge should be frozen in as large a block as possible, as it can dry out more easily when cut into smaller pieces.  Wrap chilled fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge.

4 Ingredient Peanut Butter Fudge stacked on parchment paper.
4 Ingredient Peanut Butter Fudge

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How to make No Bake Peanut Butter Fudge:

Line a 6 inch square cake pan with parchment paper. (I cut mine 6”x10” so two sides are longer and stick up slightly for easy removal.)

parchment paper lining a cake pan.

Add the salted butter and peanut butter to a medium sauce pan over medium heat and bring to a rolling boil, stirring occasionally.

butter and peanut butter cooking in a pan.

Remove from heat and add in the powdered sugar and vanilla, stirring until completely mixed in.

powdered sugar and vanilla stirred into the fudge.

Transfer to the prepared cake pan and smooth the top flat.

creamy fudge pressed into a cake pan.

Cool at room temperature, about an hour, until set.

When the fudge has set, run a knife gently around the edges and invert it onto a cutting board.

a block of fudge on a cutting board.

Remove the parchment paper and cut into 9, 12, or 16 equal squares.

a block of fudge cut into 9 squares.

Serve and enjoy!

Creamy Peanut Butter Fudge stacked on parchment paper.
Creamy Peanut Butter Fudge Recipe
Creamy Peanut Butter Fudge stacked on parchment paper.
Yield: 16 squares

No Bake Peanut Butter Fudge

Prep Time: 5 minutes
Cook Time: 5 minutes
Cool Time: 1 hour
Total Time: 1 hour 10 minutes

This easy No Bake Peanut Butter Fudge comes out so creamy and silky smooth it melts in your mouth. The texture and flavor are fantastic and decadent. This recipe is the perfect size to give as a gift. It is made in a 6 inch cake pan and makes 9 – 16 pieces depending on how large or small you want to cut the pieces.

Ingredients

  • 2/3 cup salted butter (11 Tablespoons)
  • 2/3 cup peanut butter (creamy or crunchy)
  • 2 cups powdered sugar
  • 1 1/4 teaspoon vanilla extract

Instructions

  1. Line a 6 inch square cake pan with parchment paper. (I cut mine 6”x10” so two sides are longer and stick up slightly for easy removal.)
  2. Add the salted butter and peanut butter to a medium sauce pan over medium heat and bring to a rolling boil, stirring occasionally.
  3. Remove from heat and add in the powdered sugar and vanilla, stirring until completely mixed in.
  4. Transfer to the prepared cake pan and smooth the top flat with a spatula.
  5. Cool at room temperature, about an hour, until set.
  6. When the fudge has set, run a knife gently around the edges and invert it onto a cutting board.
  7. Remove the parchment paper and cut into 9, 12, or 16 equal squares.

Notes

Store in an airtight container at room temperature for about 1 week (out of sunlight) or in the fridge for 2 to 3 weeks refrigerated.

To freeze, fudge should be frozen in as large a block as possible, as it can dry out more easily when cut into smaller pieces.  Wrap chilled fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 186Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 113mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog and Pin this to Pinterest.

This recipe is adapted from my other site Zona Cooks.

Barbara

Sunday 20th of November 2022

Recipes sound like I should try them.

Zona

Monday 21st of November 2022

You should :)

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