This Two Ingredient Peanut Butter Fudge is the ultimate treat for anyone who loves rich, creamy desserts without the fuss. With just peanut butter and condensed milk, you’ll create a velvety, melt-in-your-mouth fudge that’s ready in under 10 minutes. The smooth, nutty flavor pairs perfectly with a hint of sweetness, making it irresistible for both kids and adults.
Indulge in a dessert that’s as easy to make as it is delicious. The fudge’s dense, chewy texture and decadent richness will satisfy your sweet tooth in every bite. Plus, it’s a guilt-free pleasure with a balance of protein and just the right amount of sweetness. Perfect for last-minute cravings or impressing guests, this recipe is a game-changer for dessert lovers everywhere.
Simple Ingredients for Two Ingredient Peanut Butter Fudge
- 1 pound almond bark (can substitute with white chocolate chips or vanilla candy coating)
- 16 ounces creamy peanut butter (use natural peanut butter for a less sweet option, but stir well before using)
Easy Step-by-Step Instructions
- Prepare the pan: Line an 8×8 baking pan with aluminum foil, leaving 3-4 inches of foil hanging over the edges for easy removal later. Set aside.
- Melt the almond bark: Break the almond bark into large chunks and place them in a microwave-safe bowl. Microwave on high for 60 seconds, then stir. Repeat in 30-second intervals, stirring after each, until the bark is completely melted and smooth (about 2-3 minutes total, depending on your microwave).
- Mix in the peanut butter: Add the entire container of peanut butter to the melted almond bark. Stir until fully combined and the mixture is smooth and creamy.
- Pour and set: Pour the mixture into the prepared pan, spreading it evenly. Refrigerate for 1-2 hours, or until the fudge is completely set.
- Cut and serve: Use the overhanging foil to lift the fudge out of the pan. For clean cuts, run a sharp knife under hot water and wipe it dry before each slice. Cut into 40 small 1×1 inch pieces.
Storage and Reheating Tips
Store your peanut butter fudge in an airtight container at room temperature for up to a week or in the fridge for up to two weeks. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. To enjoy, simply let it thaw at room temperature for 15-20 minutes. Pro tip: Avoid microwaving the fudge to reheat, as it can melt unevenly and lose its texture.
Recipe Variations to Try
Switch things up by using chunky peanut butter for added texture or dark chocolate almond bark for a richer flavor. For a fun twist, mix in 1/2 cup of crushed pretzels, mini chocolate chips, or chopped nuts before pouring the mixture into the pan. Feeling adventurous? Drizzle melted chocolate or caramel over the top after it sets for a decadent finish.
Time-Saving Tips for Busy Bakers
To speed up the melting process, chop the almond bark into smaller pieces before microwaving. This helps it melt faster and more evenly. If you’re short on time, skip the fridge and place the fudge in the freezer for 30-45 minutes to set. Just be sure to check it frequently to avoid over-hardening.
Equipment Guidance for Perfect Fudge
Use a sharp chef’s knife for clean cuts, and dip it in hot water before slicing to prevent sticking. A silicone spatula works best for stirring the melted almond bark and peanut butter, ensuring a smooth, lump-free mixture. If you don’t have aluminum foil, parchment paper is a great alternative for lining your pan.
Serving Suggestions for Every Occasion
This fudge is perfect for holiday gift boxes, party platters, or a quick sweet treat. Pair it with a glass of cold milk or a cup of coffee for a delightful snack. For a festive touch, sprinkle crushed candy canes or holiday sprinkles on top before it sets. It’s also a great addition to dessert boards alongside cookies and fresh fruit!
Two Ingredient Peanut Butter Fudge
Ingredients
- 1 pound almond bark
- 16 ounces creamy peanut butter
Instructions
- Line an 8×8 baking pan with aluminum foil, with 3-4″ of foil hanging off either side. Set aside.
- Place the almond bark, broken into large chunks, into a large microwavable safe bowl. Melt bark on high for 60 seconds, then stir. Melt for another 60 seconds and stir. Continue to do this at 30 second intervals until bark is smooth and completely melted. (It took me around 3 minutes but depends on your microwave).
- Scoop the entire container of peanut butter into the bowl of melted bar and stir until peanut butter is completely incorporated and mixture is smooth.
- Pour mixture into prepared pan and place in refrigerator for 1-2 hours or until set.
- Remove fudge from fridge and using the aluminum foil hanging over the edge, lift the fudge out of the pan.
- Cut fudge using a sharp knife. For smooth cuts, run your knife through hot water before each cut. Cut into 40 1×1 pieces.