4-Ingredient Peanut Butter Cup Fudge
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4-Ingredient PB Freezer Fudge - Gluten-free, dairy-free, and so easy!

Could it get any easier with this no-bake 4-ingredient fridge fudge?! Gluten and dairy free, this one is an easy win you will want to make again and again (we already have, ha!). Can’t do legumes? You can swap out any other nut butter. But, only coconut oil will work with this one, as it’s solid when it’s cold. So easy and delicious!

Gluten-free Dairy-free Copycat Reese's Peanut Butter Cup Pumpkins - 4-ingredients, EASY!Gluten-free Dairy-free Copycat Reese's Peanut Butter Cup Christmas Trees - 4-ingredients, EASY!Gluten-free Dairy-free Copycat Reese's Peanut Butter Cup Easter eggs - 4-ingredients, EASY!

 

Want to make copycat Reese Pumpkins, Christmas Trees, or Easter eggs?

EASY. Follow the recipe as written, except instead of pouring the peanut butter mixture into a square pan, pour it into molds before freezing.

What molds do I use for these festive shapes? I used THESE for pumpkins, THESE for trees, and THESE for Easter eggs. Voila – look at you being so festive! ; )

 

4-Ingredient PB Freezer Fudge - Gluten-free, dairy-free, and so easy!

4-Ingredient Peanut Butter Cup Fudge

Autumn, @wholefoodfor7
Copycat Reese's Peanut Butter Cup flavor in bars or shaped into hearts, eggs, pumpkins, and trees. No-bake, EASY!
5 from 3 votes
Prep Time 5 minutes
Freeze time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 308 kcal

Ingredients
 

  • 1 cup peanut butter*
  • 1/3 cup honey
  • 1/2 cup coconut oil, melted
  • 1 cup dairy-free chocolate chips

Instructions
 

  • In a medium bowl, stir together peanut butter, honey, and melted coconut oil until well combined.
  • If using, line a loaf pan with parchment paper. Or, you can use festive molds such as hearts for valentiness, eggs for easter, trees for Christmas, etc. Whether using a loaf pan or mold, pour in the peanut butter mixture.
  • Freeze for 10-30 minutes until solid (it will only take 10 minutes with smaller molds, or longer for thicker loaf pan fudge). For the last 5 minutes of freeze time, melt chocolate chips.
  • Put the chocolate chips into a glass dish or measuring cup and microwave for 1 minute. Stir. If needed, microwave another 30 seconds and stir again. Repeat as needed, until chocolate is melted and smooth but be careful not to burn it. (For me usually the 1 min + 30 seconds is enough). Alternatively, you can melt them on the stove on low heat in a pot for 3-4 minutes, stirring regularly.
  • Once solid, cut into squares if using a loaf pan. Or, pop out shapes from the molds. Dip the peanut butter fudge squares or shapes in the chocolate, tapping off the excess chocolate. Repeat with all PB fudge squares. If fudge gets too soft to dip, put back in the freezer until it's firm again, then dip.
  • Once all PB fudge is dipped, put back in freezer for 5-10 minutes until chocolate is hardened. Then you can store in the fridge or freezer. Keep in mind, this will lose it's hardened consistency if it get's too warm, so it's best served out of the freezer or fridge.

Notes

SUBSTITUTIONS: Only coconut oil works for this recipe, as it is solid at cold temperatures. Any smooth nut or sun butter will work, we just love peanut butter. Maple syrup does not work as well as honey in this recipe, as it's not as solid when cold. If subbing the nut butter or maple syrup, you will have to keep and eat these out of the freezer and freeze time before dipping will be longer. 
*SIMPLIFYING HACK: Don't want to hand dip individual pieces or need them to look that fancy? Skip the hand-dipping and just melt and pour the chocolate on top of the frozen peanut butter layer. Freeze until solid and then cut. To help cut, I run a knife under hot water until warm before cutting. Simple, but just as delicious!

Want to make copycat Reese Pumpkins, Hearts, Christmas Trees, or Easter eggs?

EASY. Follow the recipe as written, except instead of pouring the peanut butter mixture into a square pan, pour it into molds before freezing.

Nutrition

Calories: 308kcalCarbohydrates: 22gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 93mgPotassium: 126mgFiber: 2gSugar: 17gVitamin C: 0.05mgCalcium: 31mgIron: 1mg
Keyword budget-friendly, dairy-free, dessert, easy, egg-free, gluten-free, kid-friendly, snack
Tried this recipe?Let us know how it was!

4-Ingredient PB Freezer Fudge - Gluten-free, dairy-free, no-bake, and so easy!

12 Comments

  1. 5 stars
    These were super easy to make and so yummy! They are a family favorite!

    Reply
    • We love how easy and good these are. So happy you loved them!

      Reply
  2. 5 stars
    These are awesome! I make them any time I’m craving chocolate and peanut butter. Quick and yummy, the perfect sweet treat!

    Reply
    • It’s true – we love how easy these are! A great one we often have the ingredients for. Thank you!

      Reply
  3. 5 stars
    So yummy and super easy to make!

    Reply
  4. 5 stars
    This recipe is so easy, I chose to do it as a sheet instead of pieces and it was just as yummy and so quick! It doesn’t last long in our house!

    Reply
    • I love that you did it all in one easy sheet. Yum!

      Reply
      • Made these for the 2nd time today— first time I did the easy hack by just pouring chocolate on top and they were scrumptious. This time I attempted to make them eggs to imitate Reece’s eggs for Easter and I had issues getting them to cut out without breaking but pretty sure that was user error 😂

        This fudge is delicious and so easy to make and I pretty much always have the ingredients on hand, which is probably not for the best with how good they are!

        Reply
  5. 4 stars
    These are so good! They don’t last long in our freezer! Kid & husband approved. I take my laziness a step further and just freeze them in the peanut butter layer first, then instead of cutting and doing the squares, I just layer on the chocolate and freeze again. When I cut them, they look like 2- layer bites. Still just as tasty!

    Reply
    • I love the idea to just do this in two layers – that’s awesome to make this extra simple!

      Reply
      • 5 stars
        This recipe is easy, delicious, and a crowd favorite. Have only tried the two layers but it’s perfect that way!

        Reply
        • The two layer option is so wonderfully easy! YAY for it being a crown favorite! 😍

          Reply

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