Name: 4 Ingredient No Bake Peanut Butter Fudge
Prep time: 10 min
Total time: 130 min
Ingredients: 1 cup natural peanut butter; 1 cup butter (salted); 1 1/2 tsp vanilla; 3 cups powdered sugar

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This 4 ingredient peanut butter fudge is made with peanut butter, salted butter, vanilla and powdered sugar, takes 10 minutes of hands-on time, and sets in the fridge in 2 to 3 hours with no candy thermometer.

Squares of 4 ingredient peanut butter fudge next to a glass of milk

No candy thermometer. No boiling sugar. No drama. You melt, stir, press and chill, and you end up with a pan of old-school peanut butter fudge that tastes like the one your aunt brought to every Christmas.

No bake peanut butter fudge is a candy made by melting peanut butter and butter together, stirring in powdered sugar and vanilla, then chilling it in a pan until firm. The powdered sugar is what sets it, so there’s no boiling and no thermometer, and this version takes about 10 minutes of hands-on time plus 2 to 3 hours in the fridge.

I use salted butter on purpose, because it cuts the sweetness and makes it taste like the fudge from a candy shop. It’s what I slice into little squares for holiday trays, gift tins, and those “I just need one bite of something sweet after dinner” moments.

No bake peanut butter fudge squares on parchment paper with whole peanuts

Ingredients for No Bake Peanut Butter Fudge

Exact measurements are in the recipe card below.

Peanut butter: the whole flavor of the fudge. Smooth or crunchy both work (see the next section on which kind to buy).
Salted butter: this is what gives it that salty-sweet candy shop taste, so don’t swap in unsalted without adding a pinch of salt.
Vanilla extract: rounds out the peanut butter and makes it taste like classic fudge.
Powdered sugar: the ingredient that thickens and sets the fudge without any cooking. If it’s lumpy, sift it first so the fudge stays smooth.

Which Peanut Butter to Use

I make this with natural peanut butter, stirred well so there’s no oil pooled on top. That step matters, because any loose oil ends up in the fudge and makes it greasy. Smooth gives you the classic creamy texture and crunchy adds little bits of peanut.

Ingredients for peanut butter fudge: natural peanut butter, salted butter, vanilla and powdered sugar

How to Make 4 Ingredient Peanut Butter Fudge

Line an 8×8 inch pan with parchment paper, leaving some overhang so you can lift the fudge out later.
Melt the peanut butter and butter in a pot over medium-low heat, stirring with a wooden spoon until completely smooth. (You can also microwave them in a microwave-safe bowl in 30-second bursts, stirring between each one.)
Take the pot off the heat and stir in the vanilla and powdered sugar. It will turn into a thick batter, almost like cookie dough.
Work fast and press the batter into the pan right away, because it starts to set as soon as the sugar goes in. Use the back of a spatula to flatten it into an even layer.
Refrigerate for 2 to 3 hours until firm.
Lift the fudge out using the parchment and cut into 20 to 25 small squares.

Melted peanut butter and butter fudge mixture in a saucepan

Variations and Add-Ins

Toppings: press chocolate chips, Reese’s Pieces, toffee bits, or crushed peanuts into the top before chilling.
Salty-sweet finish: sprinkle flaky salt or drizzle melted chocolate over the top before it goes in the fridge.
Softer fudge: add 1 to 2 tablespoons of extra peanut butter. It sets a little softer and tastes a little less sweet.

Stack of easy peanut butter fudge squares on parchment paper

How to Store and Freeze Peanut Butter Fudge

Keep the fudge in an airtight container or wrapped in foil at room temperature for 5 to 6 days, or in the fridge for up to 10 days. To freeze, wrap it in plastic wrap and store it in a freezer bag for up to 3 months, which makes it an easy one to make ahead of the holidays and pull out when company’s coming.

Christmas peanut butter fudge cut into small squares for a holiday tray

Frequently Asked Questions

Why is my peanut butter fudge oily or crumbly?

Oily fudge usually comes from peanut butter that wasn’t stirred well, so the loose oil ended up in the pan. Crumbly fudge usually means too much powdered sugar got packed into the measuring cup, so spoon it in and level it off. Fudge straight from the fridge can also crumble when you cut it, so let it sit out for a few minutes first.

Can I make peanut butter fudge nut-free?

Yes. Sara, one of you in the comments, swapped the peanut butter for sunflower seed butter because of an allergy and said it was still so good. Use it the same way, stirred well.

Is peanut butter fudge gluten-free?

Yes. All four ingredients are naturally gluten-free. If you need it strictly gluten-free, check the labels on your peanut butter and powdered sugar to be safe.

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5 from 5 votes

4 Ingredient No Bake Peanut Butter Fudge

A 4 ingredient no bake peanut butter fudge made with peanut butter, salted butter, vanilla and powdered sugar. Ready in 10 minutes, no candy thermometer, sets in the fridge in 2 to 3 hours.

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 229kcal

Author: Bailey Campbell

Equipment

8×8 inch pan
Parchment paper
Medium pot

Ingredients

1 cup natural peanut butter
1 cup butter salted
1 ½ tsp vanilla
3 cups powdered sugar

Instructions

Line an 8×8 inch baking pan with parchment paper and set aside.
Melt the peanut butter and butter over the stove on medium low heat. Stir with wooden spoon until everything has melted and is smooth.
Remove from stovetop and add the vanilla and powdered sugar. It will be a thick batter.
Press the batter into prepared pan. Use the back of a spatula to press down and make everything flat and even.
Put in refrigerator to set for 2-3 hours. Cut into 20-25 little squares and enjoy!

Notes

Stir natural peanut butter well before measuring so the fudge isn’t oily.
Can use vegan butter for dairy-free.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More No Bake Fudge and Peanut Butter Treats

If you make this, leave a star rating and a comment below, because it helps other peanut butter people find the recipe. Snap a photo of your holiday tray and tag me @basicswithbails on Instagram with #basicswithbails, or save it to your Pinterest Christmas baking board.