A few weeks ago I posted these epic, peanut butter oatmeal cookie bars and AK readers went NUTS for them. For good reason! So hello, I took that decadent peanut butter chocolate combo for today’s dessert and bring you: no bake peanut butter fudge with peanut butter cups in every bite.
Yes, I put actual peanut butter cups into this melt-in-your-mouth freezer fudge.
This easy dessert has just 5 ingredients and will be one you make again and again. It’s inspired by my famous tahini cookie dough fudge AKA one of the most popular desserts on AK ever. After seeing you all make the tahini fudge over the years I knew I had to put a peanut butter twist on it.
You should probably make a triple batch, store it in your freezer right this second and enjoy this peanut butter magic for days.
Simple ingredients for the best peanut butter fudge
That’s right, this low carb peanut butter fudge recipe has just 5 ingredients and requires zero cooking. There’s no powder sugar involved, just a bit of pure maple syrup to sweeten! Here’s what you’ll need to make it:
- Peanut butter: use a natural, creamy peanut butter to give the fudge and nice consistency. I love Wild Friends peanut butter — use the code AMBITIOUS15 to get 15% off!
- Coconut oil: some melted coconut oil will help the fudge to firm up in the freezer.
- Maple syrup: sweeten the fudge with a little pure maple syrup.
- Vanilla: I recommend using a good quality vanilla extract because the flavor will really shine through.
- Peanut butter cups: can we talk about the big chunks of PB cups in every bite? Truly MAGICAL. Feel free to use good old Reese’s cups (the mini ones are the best!) or use a brand like Justin’s to keep the fudge dairy free and vegan.
- Sea salt: this is of course optional, but a sprinkle of some fancy sea salt on top makes the peanut butter fudge extra special.
Optional ingredient swaps
Out of any of the 5 ingredients? Here’s what I can recommend substituting in this peanut butter cup fudge:
- For the peanut butter: any nut butter will work in this freezer fudge, but I recommend sticking with peanut butter for that amazing flavor. Plus, the peanut butter cups are just too good to resist!
- For the coconut oil: melted butter will also work in place of the coconut oil.
- For the peanut butter cups: if you don’t have any peanut butter cups feel free to use mini chocolate chips, a chopped-up chocolate bar, or simply drizzle the peanut butter fudge with some melted chocolate before freezing.
Can I use a different sweetener?
I think that honey, brown rice syrup and date syrup would likely work just fine, but I recommend sticking with maple syrup to get the best flavor.
Homemade peanut butter fudge in 5 steps
- Prep your pan. Line an 8×4 inch loaf pan with parchment paper.
- Mix the fudge ingredients. Add all of your ingredients besides the peanut butter cups and sea salt to a bowl and mix it up until smooth and creamy.
- First freeze. You’ll then pour the peanut butter fudge into your loaf pan, tap the pan on the counter to smooth it out, and freeze it for 10 minutes so it hardens up just a little bit.
- Add the peanut butter cups. After your fudge has firmed up a little, sprinkle on the chopped peanut butter cups so they nestle into the top. You may need to press them down just a tiny bit.
- Freeze again & enjoy. Place the fudge back in the freezer for 30 minutes to an hour until it’s firm enough to cut. Then, cut it into 15 pieces and enjoy!
How to store freezer fudge
Just as the title suggests, you’ll need to store this low carb peanut butter cup fudge in an airtight bag or container in your freezer for up to 3 months. It’s the perfect treat to have on hand whenever you need something sweet!
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I hope you love this delicious peanut butter fudge! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Peanut Butter Cup Freezer Fudge
creamy natural peanut butter (I use Wild Friends)
melted virgin coconut oil
pure maple syrup
good-quality vanilla extract
chopped peanut butter cups (I prefer mini so you get big chunks!)
- Maldon or fancy sea salt, for sprinkling on top
- Line a 8×4 inch loaf pan with parchment paper.
- In a medium bowl, mix together the peanut butter, coconut oil, maple syrup and vanilla until smooth. Pour the fudge into the pan and tap the pan on the counter before putting in the freezer. Freeze for 10 minutes, then sprinkle chopped peanut butter cups on top of the fudge and press them in a bit if necessary. Sprinkle with a little Maldon sea salt. Freeze until firm, about 30 minutes-1 hour.
- Once fudge is firm you can cut into 15 squares. Sometimes you have to wait a few minutes before cutting into. Store fudge in a freezer safe container in the freezer for up to 3 months.
Servings: 15 servings
Serving size: 1 piece
Saturated fat: 5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats