A microwave chocolate peanut butter fudge, no bake, made with 3 ingredients and in minutes in your microwave. A creamy treat with no added sugar and no condensed milk, just peanut butter, chocolate and salt.
Chocolate peanut butter fudge, no bake, is an easy fudge pairing chocolate with peanut butter, creating a creamy nutty treat. Like my 2 ingredient chocolate fudge, oatmeal chocolate chip bars, my peanut butter swirl brownies from scratch, dark chocolate peanut butter cups, and even my peanut butter oatmeal smoothie, these fudge squares are rich with peanut butter flavor.
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Why You'll Love This Recipe
Only 3 ingredients. Just quality chocolate chips, peanut butter and salt are needed to make this fudge. To get flat squares pictured use this silicon candy mold, or use a paper-lined mini cupcake pan.
High in protein. Use a quality peanut butter with no added sugar or oils, such as the 365 brand by Whole Food. That way you benefit from the healthy protein peanuts offer and are not dragged down by any added sugar.
Rich with chocolate. Pairing chocolate with peanut butter is a dream. And it makes the chocolate peanut butter fudge so healthy, high in protein and nutrition-rich flavonoids among other values. This is not a cocoa peanut butter fudge. Cocoa won't work here.
This chocolate peanut butter fudge is:
- creamy dreamy
- dairy free, vegan, gluten free
- nutrient-rich, no added sugar
- high in protein and fiber
- easy to make
Ingredients
You only need two ingredients to make chocolate peanut butter fudge. For this recipe, quality brands matter.
1. Peanut Butter. I suggest you use a natural peanut butter with the only ingredients being peanuts. You can use mainstream brands such as Jif, but your fudge will be far sweeter as they have a lot of added sugar. Creamy or crunch peanut butter works - a crunch flavor will add a crunchy texture to your fudge.
2. Chocolate. Use a quality chocolate chips or bar with cocoa butter, unsweetened chocolate and sugar in the ingredient list and little else. I use Enjoylife brand's mini chocolate chips or HU's gems are dairy free. Or use make your own homemade chocolate chips using my how-to and recipe here.
3. Salt. Don't leave this off. Even a pinch transforms the flavor of your fudge.
See the recipe card at the bottom for full information on ingredients and quantities.
Equipment
Microwave measuring cup. For this recipe, I melt the two ingredients in the microwave so this microwave-safe glass measuring cup works perfectly.
Square candy mold. This silicon mold works perfectly, but of course any mold can be used.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
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1. Melt the chocolate chips in a heat-safe vessel - I used a pyrex measuring cup - in the microwave at 60 seconds and stir until all chips are melted.
2. Melt the peanut butter the same way in a different container, but for less time, more like 30 seconds. With the peanut butter, you want it to be liquidy, but you aren't starting from a solid form like you are with the chocolate so heat for less time. Also stir until creamy.
3. Stir half the peanut butter into the chocolate, add the salt as well. Leave the other half of the peanut butter available to stir into swirls on top.
4. If you use a silicon mold, you do not have to grease it first. Dollop the chocolate version into your mold wells or your mini cupcake papers.
5. Plop spoonfuls of creamy peanut butter on top and swirl with a toothpick.
6. Put the fudge in the freezer uncovered and balanced level for 30 minutes or more before trying to remove from a mold or cut into squares.
How to Store
The fudge lasts 2 weeks stored in a sealed container in the refrigerator, and three months in the freezer. Be sure it is cut or molded into individual pieces, and separate each with parchment or cling wrap so the fudge doesn't stick together in the fridge.
Recipe Tips for Microwave Fudge
1. The brand of chocolate will have a big impact on the texture. It is important the chocolate has few additives, and that cocoa butter is high up on the list. Chocolate chips or a chopped chocolate bar are fine.
2. The peanut butter should be at room temperature. If it is hard or the oil is separated from the nut butter, stir it in the jar, and microwave the jar for 5-10 seconds to loosen it up to measure it out if necessary.
3. If you don't have a mold, use a mini cupcake pan lined with paper liners, or spread the mixer in a parchment-lined loaf pan and freeze the slab, and then cut into squares using a knife that you've run under hot faucet water, and wiped dry.
Variations
Mint chocolate fudge. Add ½ teaspoon of mint extract to the melted chocolate before adding the peanut butter.
Tahini fudge. Use tahini, or sesame seed butter, instead of peanut butter.
Almond butter. Use almond butter instead of peanut butter, and press a sliced almond on top of each square.
FAQS
Yes! My recipe uses only melted chocolate and peanut butter or any nut or seed butter to make fudge. You do not need a thermometer or milk.
Yes, it is best to refrigerate it as the presence of sugar can cause bacterial growth if the candy is left too long at room temperature.
Yes! Combine the melted chocolate and peanut butter, and add it to a parchment lined loaf pan. Dollop on spoonfuls of melted peanut butter and swirl with a toothpick. Let set in the refrigerator and cut. Or use mini cupcake pans with paper liners.
Other Fudge Recipes
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📖 Recipe
Chocolate Peanut Butter Fudge (3 Ingredients, Microwave)
Equipment
Ingredients
Fudge
- 1 cup chocolate chips
- ¼ cup peanut butter
- ¼ teaspoon salt
Top Marbling
- ¼ cup peanut butter
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Instructions
Prep
- Either get out a silicon mold to make squares or mini cupcake cup pan.
- Make sure the peanut butter is stirred up in the jar before measuring it out. If the oil has separated, microwave the jar for 10 seconds and stir until creamy, then measure out ½ cup, divided.
Make fudge
- Put the chocolate chips in a 2-cup pyrex measuring cup, and microwave for 60 seconds. Stir until melted. If chips remain, microwave again for 30 seconds.1 cup chocolate chips
- Stir into the chocolate half the peanut butter. Add the salt and stir until all are combined.¼ cup peanut butter, ¼ teaspoon salt
- Pour the chocolate mixture into squares of a candy silicon mold or mini cupcake cups.
- Microwave the remaining peanut butter for 5-10 seconds until it is creamy. Using a spoon, dollop on a circle of peanut butter on to each chocolate square.¼ cup peanut butter
- Using a toothpick, make gentle swirls, to create a design merging the chocolate and nut butter.
- Freeze the pan or mold until chocolate is set - probably 30 minutes or until you can get the squares out of the mold easily.
Store
- You can keep fudge chilled in the refrigerator for two weeks or frozen for 3 months in an air-tight container.
CT White says
do you think I could use cashew butter?