2 Ingredient Peanut Butter Fudge

Instantly satisfy your cravings with my 2 ingredient peanut butter fudge recipe! Made completely in the microwave, there is NO butter, condensed milk, or powdered sugar needed.

Love homemade fudge and candy recipes? Try my 3 ingredient fudge, 2 ingredient fudge, and Nutella fudge.

Is there any candy better than fudge? Nope, and there never will be. I know I shouldn’t play favorites, but as someone who loves peanut butter (and goes through several jars a week), I am a sucker for peanut butter fudge. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make 2-ingredient peanut butter fudge
4. Arman’s recipe tips
5. Storage instructions
6. More fudge recipes
7. 2 Ingredient Peanut Butter Fudge (Recipe Card)

Why I love this recipe

• Two Ingredients! Just peanut butter and vanilla frosting. Unlike most fudge recipes, this one does not need condensed milk, butter, or powdered sugar. 
• A microwave dessert. Like my maple fudge or peppermint fudge, there’s no stovetop or oven needed, so anyone can make it, regardless of whether you’re a kitchen pro or a newbie.
• One bowl. So prep time and clean-up are a breeze. 
• Easy to customize. There’s endless room to customize this fudge with your favorite mix-ins or swap the ingredients to suit your taste buds.

Ingredients needed

• Peanut butter. Smooth peanut butter that can easily be melted (I used Skippy’s All Natural Peanut Butter). Avoid using freshly ground peanut butter or crunchy peanut butter, as it will be difficult to melt in the microwave. 
• Vanilla frosting. Any store-bought or grocery-store vanilla frosting can be used. I prefer Betty Crocker vanilla frosting, as it has no dairy or eggs (perfect for a vegan diet!).
• Flaky salt. Optional, but definitely add this if there is no salt in your peanut butter. 

How to make 2-ingredient peanut butter fudge

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Combine the ingredients. In a microwave-safe bowl, add the peanut butter and microwave in 20-second spurts until melted. Add the vanilla frosting and melt for a further 20 seconds. Stir to combine. 

Step 2- Set and refrigerate. Pour the fudge mixture into a lined pan and refrigerate for at least two hours to firm up. Once firm, slice into pieces and sprinkle with sea salt.

Arman’s recipe tips

• Don’t microwave the frosting. If your frosting is smooth and pourable, don’t add it to the microwaved peanut butter. Instead, add it to the bowl and whisk it into the peanut butter. The heat will naturally melt it. 
• Slice with a warm, sharp knife. Trust me, this will make slicing the fudge WAY less messy. Just run the knife under hot water, dry it, then slice and repeat. 
• Swap the peanut butter. I tested this recipe with almond butter and cashew butter, and while it did change the overall flavor, it was really good!
• Or make nut-free fudge. Use tahini or sunflower seed butter instead. 
• Make chocolate peanut butter fudge. Use my healthy chocolate frosting instead, or use homemade Nutella. 
• Add mix-ins, like chopped pecans, peanut butter chips, or chocolate chips.

Storage instructions

To store: Fudge should be stored in a sealable container in the refrigerator. It will keep well for up to 4 weeks. 

To freeze: Place leftovers in a shallow container lined with parchment paper and store in the freezer for up to 6 months.  

More fudge recipes

• Rocky road fudge
• Banana fudge
• Keto fudge
• Protein fudge

Originally published August 2021, updated and republished April 2024