2 Ingredient Peanut Butter Fudge
The EASIEST and creamiest fudge you'll ever make! This 2 ingredient peanut butter fudge is made with just peanut butter and frosting.
Servings 16 servings
Calories 253kcal
Equipment
Ingredients
- 1 18 ounce jar peanut butter or other smooth nut butter
- 1 12 ounce container whipped cream cheese frosting (be sure it's gluten free)
Instructions
- Line an 8-inch square pan with waxed paper or parchment; set aside.
- Spoon peanut butter into a medium or large microwave-safe bowl and heat in the microwave on high for 30 seconds. Stir.
- Add cream cheese frosting and stir until smooth and thoroughly combined.
- Spread mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour before cutting into 16 squares.
- Store in an airtight container in the fridge for up to 1 week.
Video
Notes
To Make Peanut Butter Chocolate Fudge
Use chocolate frosting instead of vanilla frosting. To MakePeanut Butter Cup Fudge
Make two-ingredient peanut butter fudge recipe as directed and let set in the fridge for an hour or two. While fudge is cooling, make chocolate ganache by heating 6 ounces whipping cream until is it hot, but not boiling. Remove from heat and add 8 ounces dark chocolate chips (or semi-sweet if you prefer). Do not stir. Let sit for 2-3 minutes, then stir until the chocolate is melted and smooth. Let the ganache cool for 10-15 minutes, then spread over fudge. Return to fridge to cool completely. To Make Layered 2 Ingredient Chocolate Peanut Butter Fudge
Make two-ingredient peanut butter fudge recipe as directed. Make a second batch made with the same amount of peanut butter and chocolate frosting in place of vanilla frosting. Spread the peanut butter fudge into a 9x13" baking dish, then spread the chocolate peanut butter fudge on top. Refrigerate a few hours until set.
Use chocolate frosting instead of vanilla frosting. To MakePeanut Butter Cup Fudge
Make two-ingredient peanut butter fudge recipe as directed and let set in the fridge for an hour or two. While fudge is cooling, make chocolate ganache by heating 6 ounces whipping cream until is it hot, but not boiling. Remove from heat and add 8 ounces dark chocolate chips (or semi-sweet if you prefer). Do not stir. Let sit for 2-3 minutes, then stir until the chocolate is melted and smooth. Let the ganache cool for 10-15 minutes, then spread over fudge. Return to fridge to cool completely. To Make Layered 2 Ingredient Chocolate Peanut Butter Fudge
Make two-ingredient peanut butter fudge recipe as directed. Make a second batch made with the same amount of peanut butter and chocolate frosting in place of vanilla frosting. Spread the peanut butter fudge into a 9x13" baking dish, then spread the chocolate peanut butter fudge on top. Refrigerate a few hours until set.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Sodium: 170mg | Fiber: 1.75g | Sugar: 14g