Easy 2-Ingredient Peanut Butter Fudge

This 2-ingredient peanut butter fudge turns creamy peanut butter and vanilla frosting into a sweet, rich treat with very little hands-on work. The peanut butter brings plenty of nutty flavor, while the frosting adds sweetness and a hint of vanilla. Once chilled, the mixture firms up into fudge you can slice into small squares.

There’s no boiling sugar or checking a candy thermometer. Just warm the ingredients, stir until smooth, and let the refrigerator do the rest. Make a pan for a holiday dessert tray, a casual gathering, or a sweet afternoon snack. A sprinkle of flaky sea salt or roasted peanuts adds a simple finishing touch.

Why You’ll Love This Recipe

• Only two main ingredients: Creamy peanut butter and a container of vanilla frosting.
• No candy thermometer needed: The method uses gentle heating rather than boiling sugar.
• Quick microwave step: Warm the ingredients for just 60–90 seconds before stirring.
• A stovetop option: Use a double boiler if you prefer.
• Simple to serve: Chill in a square pan, then cut into small pieces.

Equipment

• 8×8-inch (20×20 cm) square pan or dish
• Parchment paper
• Measuring cup
• Large microwave-safe bowl
• Spoon or rubber spatula
• Microwave, or a double boiler
• Knife and cutting board

Ingredients

You only need these two ingredients for the fudge itself.

• 2 cups creamy peanut butter
• 1 (16 oz / 450 g) container vanilla frosting

Optional topping: Flaky sea salt or chopped roasted peanuts. Quantities are not specified; sprinkle on as desired before chilling.

Ingredient Notes & Substitutions

Creamy peanut butter: This gives the fudge its peanut flavor and smooth texture. Stir it well before measuring if you notice any separation. Very oily or runny peanut butter may affect how firmly the fudge sets.

Vanilla frosting: Use the prepared frosting called for in the recipe. Powdered sugar or a thin vanilla glaze is not a direct substitute because the consistency would be different.

Optional toppings: Flaky sea salt adds contrast to the sweet filling, while chopped roasted peanuts add crunch. Neither is required for the fudge to set.

How to Make 2-Ingredient Peanut Butter Fudge

1. Line the pan. Line an 8×8-inch (20×20 cm) square pan or dish with parchment paper. Leave enough paper extending over the edges to lift out the fudge later.
2. Combine the ingredients. Place the creamy peanut butter and vanilla frosting in a large microwave-safe bowl.
3. Warm until smooth. Microwave for 60–90 seconds, stirring halfway through, until the ingredients are melted and smooth. Alternatively, melt them gently over a double boiler.
4. Stir thoroughly. Mix until completely smooth and fully combined. Scrape the bottom and sides of the bowl so no streaks of frosting remain.
5. Fill the pan. Pour the mixture into the prepared pan and spread it evenly with a spatula. If using flaky sea salt or chopped roasted peanuts, sprinkle them on now.
6. Chill until firm. Refrigerate for 2–3 hours, or until the fudge is firm enough to cut.
7. Slice and serve. Lift the fudge out using the parchment paper, transfer it to a cutting board, and cut into small squares.

Tips for Success

• Use the specified pan size. An 8×8-inch pan gives the mixture the intended thickness; a different size changes the depth of the fudge.
• Leave parchment overhang. This makes lifting out the chilled slab much easier.
• Stir halfway through heating. Mixing helps distribute the heat and blend the ingredients.
• Watch the texture as you warm it. Aim for a smooth, stirrable mixture without letting it bubble vigorously.
• Mix until no streaks remain. Thorough mixing gives each piece an even flavor and texture.
• Wait until fully firm before slicing. If the center is still soft after the stated chilling time, leave it refrigerated longer.
• Wipe the knife between cuts. A clean blade helps keep the edges of the squares neat.

Variations

These optional finishes keep the original two-ingredient base unchanged.

• Salted peanut butter fudge: Sprinkle flaky sea salt over the surface before chilling.
• Crunchy peanut topping: Scatter chopped roasted peanuts over the fudge before it sets.
• Sweet-and-salty peanut fudge: Combine the roasted peanut topping with a light sprinkle of flaky sea salt.

How to Store

Keep the fudge in a covered, airtight container in the refrigerator to help maintain its firm texture. Separate stacked layers with parchment paper to prevent sticking.

Refrigerator storage duration: [Not provided]. Follow any shorter storage directions on the ingredient labels.

Freezing: A tested freezing duration and thawing method were not provided for this recipe.

Serving Suggestions

• Arrange small squares on a holiday dessert platter.
• Serve alongside coffee or tea for an afternoon treat.
• Add to a dessert spread with cookies and brownies.
• Set out a small plate for a casual gathering, keeping the remaining fudge chilled until needed.

The fudge is rich and sweet, so small squares are a practical serving choice.

Frequently Asked Questions

Can I make peanut butter fudge without a microwave?

Yes. Gently melt the peanut butter and frosting over a double boiler, stirring until smooth and fully combined. No stovetop heating time was provided.

Can I use natural peanut butter?

The recipe specifies creamy peanut butter but does not identify a particular type. Natural peanut butter that is very runny or separated may produce a softer result. The substitution has not been tested in the supplied recipe.

Why is my fudge still soft?

It may need more time in the refrigerator. The recipe calls for 2–3 hours, or until firm, and ingredient consistency can affect the result. Wait until the center holds its shape before cutting.

Do I need to add powdered sugar?

No. The vanilla frosting provides the sweetness in this two-ingredient recipe. No additional sugar is needed.

When should I add the toppings?

Sprinkle on the flaky sea salt or chopped roasted peanuts immediately after spreading the mixture into the pan, before refrigerating.

How many servings does this recipe make?

The serving count was not provided. It makes one 8×8-inch pan of fudge, and the number of pieces depends on how small you cut the squares.

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