Skip to Content

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 creamy texture and peanut butter flavor are fantastic and decadent. It takes just 4 ingredients and just 5 steps to make this delicious treat.

Why I love this recipe

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

Peanut Butter Fudge stacked on a cutting board.
No Bake Peanut Butter Fudge

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

Have you seen my Cookbook?

Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price

Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

salted butter

peanut butter

powdered sugar

vanilla extract

Substitutions

You can use either smooth peanut butter or crunchy peanut butter.

Special Equipment used for this recipe

How to make No Bake Peanut Butter Fudge

Step 1 – Line a 6-inch square cake pan with a piece of 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.

Step 2 – Add the salted butter and peanut butter to a medium saucepan over medium heat and bring to a rolling boil, stirring occasionally.

butter and peanut butter cooking in a pan.

Step 3 – Remove from heat and add in the powdered sugar and vanilla, stirring until completely mixed in.

powdered sugar and vanilla stirred into the fudge.

Step 4 – Transfer the peanut butter mixture to the prepared pan and smooth the top of the fudge flat. Cool at room temperature, for about an hour, until set.

creamy fudge pressed into a cake pan.

Step 5 – When the homemade peanut butter fudge has set, run a knife gently around the edges and invert it onto a cutting board. Remove the parchment paper and cut it into 9, 12, or 16 equal small 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

Pro Tips

Store this old-fashioned peanut butter fudge in an airtight container at room temperature for about 1 week or in the fridge for 2 to 3 weeks.

Recipe FAQs

Can you freeze Peanut Butter Fudge?

To freeze, the 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.

You may also enjoy:

Creamy Peanut Butter Fudge stacked on parchment paper.

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 creamy texture and peanut butter flavor are fantastic and decadent. It takes just 4 ingredients and just 5 steps to make this delicious treat.
4.43 from 7 votes
Prep Time 5 minutes
Cook Time 5 minutes
Cool Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 squares
Calories 191 kcal

Ingredients

  • cup salted butter (11 Tablespoons)
  • cup peanut butter (creamy or crunchy)
  • 2 cups powdered sugar
  • 1 ¼ teaspoon vanilla extract

Instructions
 

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

Nutrition

Serving: 1Calories: 191kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 107mgPotassium: 64mgFiber: 1gSugar: 16gVitamin A: 236IUCalcium: 8mgIron: 0.2mg
Share on Facebook Pin Recipe
Tried this recipe?Let us know how it was!
portrait of a blond haired woman.

Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

This recipe is adapted from my other site Zona Cooks.

4.43 from 7 votes (7 ratings without comment)
Recipe Rating




Barbara

Sunday 20th of November 2022

Recipes sound like I should try them.

Zona

Monday 21st of November 2022

You should :)