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4-Ingredient Peanut Butter Cup Fudge

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!

 

5 from 7 votes
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4-Ingredient Peanut Butter Cup Fudge

Author Autumn, @wholefoodfor7

Ingredients

  • 1 cup peanut butter* I love Trader Joe's or Costco unsweetened
  • 1/3 cup honey
  • 1/2 cup coconut oil, melted
  • 1 cup dairy-free chocolate chips I love Enjoy Life brand

Instructions

  1. In a medium bowl, stir together peanut butter, honey, and melted coconut oil until well combined.

  2. Line a loaf pan with parchment paper. Pour in peanut butter mixture.

  3. Freeze for 1 hour, until solid.

  4. Once solid, cut into squares (*See notes for a simplifying hack if you aren't interested in dipping each piece). If you want the fudge squares to look "pretty", I trim off the uneven edges and then cut into nice uniform squares. Once cut into squares, put back into freezer to keep firm while you microwave the chocolate chips.

  5. 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)

  6. Dip the peanut butter fudge squares 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.

  7. Once all PB fudge is dipped, put back in freezer 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.

Recipe 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. 
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*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!

2 Comments

  1. 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

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