2-Ingredient Peanut Butter Fudge

Here is a recipe for the easiest, creamiest 2-Ingredient Peanut Butter Fudge. It is incredibly rich, dangerously simple to make, and requires no candy thermometer or complicated steps. It’s a perfect last-minute dessert or gift.

2-Ingredient Peanut Butter Fudge

This recipe is a true magic trick. It uses the natural oils in peanut butter to seize up the melted frosting, creating a perfectly sliceable fudge with a smooth, melt-in-your-mouth texture.

Ingredients (Makes 16-25 pieces, depending on size)

• 16 oz (1 standard tub or 3 1/2 cups) Creamy Peanut Butter (Do not use “natural” or homemade peanut butter that separates; use regular shelf-stable peanut butter like Jif or Skippy for the correct texture.)

• 16 oz (1 standard tub) Vanilla Frosting (Store-bought, ready-to-spread frosting works perfectly. You can use classic vanilla or cream cheese frosting for a different twist.)

Instructions

Step 1: Prepare the Pan

1. Line an 8×8 inch square baking pan with parchment paper. Leave some overhang on two opposite sides. This will act as handles to easily lift the fudge out later.

2. If you don’t have parchment, you can lightly grease the pan with butter or non-stick spray.

Step 2: Melt the Ingredients

1. Add both the peanut butter and the vanilla frosting to a medium-sized, microwave-safe bowl.

2. Microwave in 30-second intervals, stirring vigorously with a spatula after each interval.

3. Continue heating and stirring until the mixture is completely smooth, combined, and slightly thinned out. This usually takes about 90 seconds to 2 minutes total. Do not overheat or boil.

Step 3: Transfer and Chill

1. Immediately pour the warm, smooth mixture into the prepared pan.

2. Use your spatula to spread it into an even layer, pushing it into the corners.

3. Tap the pan gently on the counter a few times to release any air bubbles.

4. Place the pan in the refrigerator and let it chill, uncovered, for at least 2-3 hours, or until it is completely firm and set.

Step 4: Slice and Serve

1. Once firm, use the parchment paper overhang to lift the entire block of fudge out of the pan.

2. Place it on a cutting board. Use a large, sharp knife to cut it into small squares. (For clean cuts, wipe the knife clean between slices).

3. Store the fudge in an airtight container in the refrigerator. It will keep for up to 2 weeks… if it lasts that long!

Tips & Variations

• Chocolate Peanut Butter Fudge: Use Chocolate Frosting instead of vanilla.

• Add Crunch: Stir in 1/2 cup of chopped peanuts (or even crushed pretzels) just before pouring the mixture into the pan.

• Fluffy Texture: Fold in 1 cup of marshmallow fluff after melting the peanut butter and frosting for a lighter, fluffier fudge.

• Salted Caramel Finish: For a gourmet touch, sprinkle a little flaky sea salt (like Maldon) over the top right after pouring it into the pan.