Desserts

Peanut Butter Fudge Bars: Peanut Butter + Chocolate. No Baking.

3 min

Melt the butter before it goes anywhere near the peanut butter. A few seconds of heat is all the peanut butter layer needs to loosen up and stir smooth, and the powdered sugar then thickens it into something you can press firmly into the pan with your fingers. The chocolate goes on warm and loose, so spread it fast while it still moves. Then it's hands off until the fridge does its slow work.

By Nora Calloway

Peanut butter and chocolate are a match made in heaven. These bars are proof.

Creamy peanut butter fudge layer. Rich chocolate topping. 15 minutes. No oven. 6 ingredients. Dangerously easy. Dangerously good.

Step-by-Step Instructions

1 1

Prepare the Pan

Line an 8×8 baking pan with parchment paper, leaving overhang on two sides.

2 2

Make the Peanut Butter Layer

In a bowl, mix peanut butter and melted butter until smooth.

Add powdered sugar, vanilla, and salt. Stir until thick and well combined.

Press mixture evenly into the prepared pan.

3 3

Make the Chocolate Topping

In a microwave-safe bowl, combine chocolate chips and heavy cream.

Microwave in 20-second bursts, stirring each time, until smooth.

4 4

Assemble and Chill

Pour chocolate mixture over peanut butter layer. Spread evenly.

Sprinkle with sea salt or crushed peanuts if desired.

Refrigerate 1-2 hours until firm.

5 5

Cut and Serve

Lift bars out using parchment overhang. Cut into 16 squares.

Store in refrigerator. Serve cold.

Summary

Prep Time: 10 minutes | Chill Time: 1-2 hours | Total Time: ~1.5 hours

Yield: 16 bars

Difficulty: So Easy

Storage Notes

Fridge:

Store in an airtight container in the refrigerator for up to 2 weeks.

Freezer Friendly:

Freeze for 3 months. Thaw in refrigerator before serving.

Pro Tip:

Use natural peanut butter? Stir well first. The oil can separate.

The Ingredients

Everything you need.

Prep

10 minutes

Total

~1.5 hours

Yield

16 bars

Ingredients

Makes 16 bars.

For the Peanut Butter Layer:

1 cup creamy peanut butter
¼ cup unsalted butter, melted
1 cup powdered sugar
½ tsp vanilla extract
¼ tsp salt

For the Chocolate Topping:

1 cup semisweet or dark chocolate chips
¼ cup heavy cream (or 2 tbsp coconut oil)

Optional topping: Flaky sea salt, crushed peanuts

Instructions

1
Prepare the Pan. Prepare the Pan. Line an 8×8 baking pan with parchment paper, leaving overhang on two sides. 2 2
2
Make the Peanut Butter Layer. Make the Peanut Butter Layer. In a bowl, mix peanut butter and melted butter until smooth. Add powdered sugar, vanilla, and salt. Stir until thick and well combined. Press mixture evenly into the prepared pan. 3 3
3
Make the Chocolate Topping. Make the Chocolate Topping. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second bursts, stirring each time, until smooth. 4 4
4
Assemble and Chill. Assemble and Chill. Pour chocolate mixture over peanut butter layer. Spread evenly. Sprinkle with sea salt or crushed peanuts if desired. Refrigerate 1-2 hours until firm. 5 5
5
Cut and Serve. Cut and Serve. Lift bars out using parchment overhang. Cut into 16 squares. Store in refrigerator. Serve cold

Swaps & Substitutions

Heavy cream → swap the 2 tbsp coconut oil version for a firmer, dairy-free top that snaps when cut cold.
Unsalted butter → use salted and drop the added 1/4 tsp salt, or the peanut butter layer turns briny.
Creamy peanut butter → crunchy works and adds texture, but skip the natural drippy kind; its oil separates and the layer won't set firm.
Powdered sugar → no real substitute here. Granulated stays gritty and won't thicken the layer, so don't reach for it.
Semisweet chips → dark chips make a less sweet top that balances the sugary base; milk chocolate tips the whole bar sweet.
Peanut butter → sunflower seed butter for a nut allergy, though it browns slightly and tastes earthier.

Questions & Answers

Why is my peanut butter layer crumbly instead of pressing together?

Your peanut butter was probably too dry or natural-style with the oil poured off. A standard creamy peanut butter plus the melted butter gives enough fat to hold the powdered sugar together.

Can I make these ahead?

Yes. They keep in an airtight container in the fridge for about a week, and they actually cut cleanest on day two once fully firm.

Why did my chocolate top crack when I cut the bars?

Cutting straight from a cold fridge sets the chocolate hard and brittle. Let the pan sit out 5 to 10 minutes, or warm your knife under hot water and wipe it dry between cuts.

How do I know the bars are set enough to cut?

Press the center of the chocolate gently. It should feel firm with no give and no shine of liquid underneath, usually after 1 to 2 hours chilling.

Can I freeze them?

They freeze well for up to two months. Layer parchment between them so they don't stick, and thaw in the fridge before serving cold.

Peanut Butter Fudge Bars: Peanut Butter + Chocolate. No Baking.