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!
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.
4-Ingredient Peanut Butter Cup Fudge
- 1 cup peanut butter*
- 1/3 cup honey
- 1/2 cup coconut oil, melted
- 1 cup dairy-free chocolate chips
- 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.