The easiest, creamiest fudge you’ll ever make — just 2 ingredients: peanut butter and frosting.
This two-ingredient peanut butter fudge is incredibly silky and perfectly balanced in sweetness. It’s fast to make and tastes like a decadent treat.
You can leave it plain or dress it up with a chocolate ganache layer or other add-ins. Ideas are summarized below the recipe card.
This fudge keeps well in the fridge, so it’s great to prepare ahead for holidays or gatherings. No candy thermometer, no special equipment — just simple, reliable results.
Psst! Want more no-bake desserts? Try nutella-stuffed rice krispie treats or an ice cream pie for another crowd-pleasing option.
What Ingredients Are in 2-Ingredient Fudge
This fudge uses only two ready-to-use ingredients: creamy peanut butter and pre-made whipped cream cheese frosting (vanilla). No chocolate chips, condensed milk, or special tools required.
It really is that simple — and it sets up beautifully into a dense, creamy fudge.
Pro tip: Choose a whipped cream cheese frosting for the best flavor and texture.
How to Make 2-Ingredient Peanut Butter Fudge
No candy thermometer or special equipment needed — this is a straightforward, no-fail recipe.
Overview (see the recipe card below for exact amounts and full instructions):
- Line an 8-inch square baking pan with parchment or wax paper, leaving some overhang for easy removal.
- Spoon the creamy peanut butter into a microwave-safe bowl and heat briefly to soften and loosen it.
- Stir in the whipped cream cheese frosting until smooth and fully combined.
- Spread the mixture evenly into the prepared pan.
- Chill in the refrigerator for at least one hour, until firm.
- Lift the fudge from the pan using the parchment overhang, place on a cutting board, and slice into squares.
Store the finished squares in an airtight container in the refrigerator and slice as needed.
How to Store Peanut Butter Fudge
Keep leftover fudge in an airtight container in the fridge for up to one week. It will soften if left at room temperature, so refrigeration is recommended for maintaining texture.
What Kind of Peanut Butter Is Best?
Use a standard creamy, commercial peanut butter (not the natural, oil-separated type). Natural peanut butter can cause the fudge to be too oily and prevent it from setting properly.
If you need a peanut-free option, try a smooth nut or seed butter that doesn’t separate and has a touch of sweetness added for best results.
- Sunflower seed butter (SunButter is a good choice)
- Cashew butter
- Almond butter (smooth, no-stir varieties work well)
Easy Variations
Peanut Butter Chocolate Fudge
Substitute chocolate frosting for the vanilla whipped frosting for an instant chocolate-peanut butter fudge.
Peanut Butter Cup Fudge
Prepare the two-ingredient peanut butter fudge and chill until slightly firm. While it cools, make a simple ganache: heat 6 ounces whipping cream until hot (not boiling), remove from heat, add 8 ounces dark or semi-sweet chocolate chips, let sit 2–3 minutes, then stir until smooth.
Cool the ganache 10–15 minutes, spread over the chilled fudge, then return to the fridge until fully set.
Layered Chocolate and Peanut Butter Fudge
Make one batch using vanilla frosting and peanut butter, and a second batch using the same amount of peanut butter with chocolate frosting. Spread one layer in a 9×13 pan, top with the chocolate-peanut butter layer, and refrigerate until set.
If this is your first homemade fudge, this two-ingredient method is a perfect, worry-free introduction — everyone will love it.
2 Ingredient Peanut Butter Fudge
Ingredients
- 1 (18 ounce) jar creamy peanut butter (or another smooth nut/seed butter)
- 1 (12 ounce) container whipped cream cheese frosting (ensure gluten-free if needed)
Equipment
- 8-inch square baking pan
- Parchment or wax paper
- Microwave-safe bowl and spatula
Method
- Line an 8-inch square pan with parchment or waxed paper; set aside.
- Spoon the peanut butter into a medium microwave-safe bowl and heat on high for 30 seconds, then stir until smooth.
- Add the whipped cream cheese frosting and mix until fully combined and silky.
- Spread the mixture into the prepared pan and refrigerate until chilled and firm, about 1 hour.
- Lift the fudge from the pan using the paper overhang and cut into 16 squares. Store refrigerated in an airtight container for up to 1 week.
Nutrition (approx. per serving)
Notes
Chocolate variation: Swap chocolate frosting for vanilla to make chocolate peanut butter fudge.
Peanut Butter Cup version: Top with a cooled chocolate ganache (6 oz hot cream + 8 oz chocolate chips, stir after resting 2–3 minutes) and chill until set.
Layered fudge: Make two batches — one with vanilla frosting and one with chocolate frosting — layer in a 9×13 pan and refrigerate until set.
Tried this recipe?
Let us know how it turned out!