Peanut Butter Fudge with Only Two Ingredients

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Peanut Butter Fudge with Only Two Ingredients

This two-ingredient peanut butter fudge recipe seems too good to be true, but trust us: The sweet, creamy, and rich results it produces every time are very real.

Christina

What’s In Two-Ingredient Peanut Butter Fudge?

These are the two ingredients you’ll need for this shortcut peanut butter fudge recipe:

· Peanut butter: This incredibly easy two-ingredient peanut butter fudge starts with, of course, a jar of peanut butter. Make sure you buy creamy, not chunky.
· Cream cheese frosting: The genius secret ingredient? A container of store-bought whipped cream cheese frosting.

How to Make Two-Ingredient Peanut Butter Fudge

You’ll be shocked when you learn how easy it is to make this two-ingredient peanut butter fudge. The full, step-by-step recipe can be found below — but here’s a brief overview of what you can expect:

1. Combine the ingredients in a bowl.
2. Microwave for 30 seconds, stir, then microwave again.
3. Pour mixture into a prepared baking pan and chill until set.

How to Store Two-Ingredient Peanut Butter Fudge

Since one of the two ingredients is cream cheese frosting, it’s best to refrigerate this peanut butter fudge. Store it in an airtight container in the refrigerator for up to two weeks.

Allrecipes Community Tips and Praise

“I’ve used this recipe for years and it’s perfect every time,” according to Chad Ross. “You can also substitute chocolate frosting and it is super rich.”

“Super easy, super delicious,” says Brent Beeler-Carlton. “My mom, who makes everything from scratch, was very skeptical when I suggested this for our annual Christmas candy making event, but after the first batch, she was a convert! I’m about to make a frosting run for our third and fourth batches!”
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“So creamy and delicious,” raves Allrecipes Allstar Christina. “I accidentally bought a can of regular cream cheese frosting instead of the whipped, but it worked out great. These taste just like the inside of a peanut butter cup.”

Editorial contributions by Corey Williams

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