2-Ingredient Peanut Butter Fudge Recipe

This was my first time making any type of fudge. It was so easy and turned out great!

I use only about a cup of peanut butter and when it’s all smooth n melty , I stir in rice crispies and mini marshmallows, I stir the marshmallows in first so they melt slightly , but yet still some whole marshmallows, just slightly melted. Then stir in a few cups krispies or less or more . To your liking . Then I spoon out large tablespoons onto waxed paper . Let harden . I never have to figure out how to store them because they are gone in a day or 2 around here!!

This was really good!! I did make some changes based off of what I had on hand. I melted everything on the stove at low/med heat (#4). Also I used butterscotch flavored almond bark, the entire 20oz package. I did use JIFF, natural peanut butter. I added in some halved pecans and it really set it off! If you are a nut lover I highly recommend adding them in. Excellent simple recipe!

We tried this with 1 lb chocolate bark and 2 cups peanut butter. We only had large jars of peanut butter--no smaller jars. Since one comment was that it seemed too soft, I thought a smaller amount of peanut butter would be better. 2 cups worked pretty well, making a soft but sturdy fudge. Might try it with even less peanut butter next time and see if I can get it the "just so" consistency. But tasty? Absolutely. I could eat this stuff all day long.

Make recipe as stated, then for a Reese's Peanut butter bar flavor melt 12oz chocolate in micowave, spread over fudge chill in frig till chocolate hardens. Yummy simple no bake Reese's Peanut Butter Bars ( I always cut into bite size) very rich !

I made it but did a slight modification. I combined chocolate bark 1.5 lbs and 16 oz Jiffy peanut butter (they didn't have a bigger size) but followed the directions. It turned out really good. It does have the taste of Reese peanut butter cups. I can enjoy without the stomach backlash I get from the Reese cups. I definitely recommend this ratio or maybe adding a little more of the peanut butter to 1.5 lbs to give a little more peanut butter taste.

CREAMY and RICH! I used Nestles white chocolate morsels as I didn't have almond bark. This was so easy to do. I put it in the freezer for 1/2 hour to speed up the process. I will make this again. Thank you knasels.babygirl for sharing your recipe!

This was also my first time making fudge and it was great except I couldn't find the white almond bark so I used vanilla candy wavers (the kind you would use to make lollipops and find in AC Moore) and the fudge was marvelous!!!!! Next time I want to make it with chocolate chips and peanut butter.

Made this for my mom's birthday. I used regular chocolate almond bark rather than white. Tasted like a giant Reese's PB Cup. I am now the Golden Child :)

I had excellent results substituting Nestle's Premier White Morsels for the white almond bark. I also prefer using chunky peanut butter.

This was a fantastic and quick recipe , if I ever crossed one easy enough! I've made this at least 5x in one week for the family and for friends. I also did this with crunchy peanut butter as well. Such a quick and easy recipe. Will be on my holiday goodie table for sure. I just might add this...do NOT skimp out on amount of ounces in this recipe. You thoroughly need the 18 ounces of peanut butter, don't settle for a smaller jar, you won't have the same results.

As a few other reviewers have noted, the issue with this recipe is not the taste. The taste is good, assuming that you're looking for that sweet peanut butter flavor. But there is a huge issue with the texture and consistency of this recipe. I used white almond bark wafers (AKA vanilla melting wafers or confectioners coating). The recipe sets fine in a refrigerator, and was even fine on the countertop in my own home (which I keep at 66° in the winter), but it was immediately noticeable that the consistency of this is more like firm butter, and it is nothing like a true fudge. I'm pretty sure this is a result of almond bark having such a high oil content in relation to the amount of sugar. When I brought this to a family member's house, which is kept at a slightly warmer temperature of around 70 to 72°, after a couple hours on the countertop these "fudge" pieces became so soft that they couldn't even be picked up and were inedible. I had already warned everyone and was calling this a "cheater's fudge". Perhaps there is almond bark out there that has a higher ratio of sugar to oil than what I used, and I do appreciate the contributor's effort, but I will not be trying this recipe again. I'll either stick with real fudge (and it's notoriously finicky process), or if I want to try another cheater's fudge, I may attempt the other two-ingredient recipe on this site.

Everyone at home loved it.

Definitely making this again.

Made it as written. Reminds us of Reese pieces. Thank you so much for this now must have recipe. Very soft fudge, I am normally not a fudge eater but this one is different.

This was fun to make and pretty tasty! I agree with those who said to add a bit less peanut butter to achieve a firmer fudge, so if I make this again, I will do that.

Made it last night — gone instantly.

Everyone loved it & asked for the recipe, SO SO GOOD!! Very impressive

I tried it with almond bar and chocolate bar and about 7 cups of peanut butter. It came out great.

Easy peasy