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!
Recommended tools
- 8×4 inch loaf pan
- Parchment paper
- Mixing bowl
- Sharp knife (use the code ‘AMBITIOUS’ for 10% off your first order!)
- Freezer-friendly bag
Check out all of our favorite kitchen essentials here!
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Get all of our delicious no bake desserts here!
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
Ingredients
- 1 cup creamy natural peanut butter (I use Wild Friends)
- 1/4 cup melted virgin coconut oil
- ¼ cup pure maple syrup
- ½ tablespoon good-quality vanilla extract
- ½ cup chopped peanut butter cups (I prefer mini so you get big chunks!)
- Maldon or fancy sea salt, for sprinkling on top
Instructions
- Line a 8x4 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.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
57 comments
will be making this soon can i use other peanut butter and cups as i dont have wild friends in Singapore perfect for hot days in Singapore and my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Yes of course, feel free to use any drippy peanut butter and any cups you have there! Enjoy!
These look AMAZING! Loooove no-bake desserts for the summer!
Right?! Me too! Can’t wait for you to try them 🙂
Tasty but coconut oil melts the second you touch it making this dessert really difficult to eat without making a mess all over your hands
Haha true, most fudges I’ve tried are pretty messy though! Sometimes I eat it with a fork if it gets melty. Glad it tasted good though 🙂
Can you recommend a peanut butter cup that is healthy? Maybe dark chocolate and not all the fillers in the peanut butter mixture.
I usually get Trader Joe’s or Justin’s. You could also make these Homemade PB Cups if you’re feeling ambitious!
Is there a good substitution for the coconut oil?
^^^Edit: is there a good dairy free substitution for the coconut oil?
I haven’t tried anything else in here so I’m not totally sure. Possibly vegan butter!
I made this today and it is delicious! Comes together super quickly. Love no bake recipes for the summer time!
Woohooo! So happy you tried and loved them, Jessie!
You guys are delicious. Fun to be with and yummy.weldone guys
Not sure I’ve ever run so fast to my kitchen to make sure I had everything on hand — turns out I didn’t, of course! So the substitution list was really helpful. Instead of maple syrup, I used 2 tbsp honey (1/4 C seemed like it would be too sweet), and instead of PB cups on top, I sprinkled crushed-up pretzels and added mini chocolate chips. I agree that it’s messy to eat since it quickly starts, but I’ve chopped it up and now it’s perfect to just pop a piece in your mouth. It is so, so delicious! And couldn’t have been quicker or easier to make.
…quickly starts to melt*, I meant!
Oh yay, so glad those subs worked out well and that you loved it!! 🙂
Awesome recipe. Could not wait to make these. Love that they are no bake, who wants to turn on their oven when it is 100 degrees outside. Will definitely make these again.
SO happy you loved it, Elizabeth!!
I just made this yummy fudge and it was super simple and I had all the items on hand. I didn’t have parchment paper, but I sprayed the sides of the tin w some avocado oil spray and did a Hail Mary. The ratios are perfect in the recipe and the maple syrup that the author recommend I agree and would not sub bc it gives the fudgey taste. Thank you for sharing !
Woohoo! So happy that it worked out without the parchment, and that you loved it, Lynette! 🙂
This recipe is so easy and it is freaking delicious! Perfect for a little sweet treat without overdoing it. I love having little treats like this in the freezer. My kids love this fudge too. It also took maybe 5 min or less to put together.
Yay!! Yes, isn’t it so easy?! Glad that you guys are loving it 🙂
I can’t wait to make this! Do you think it would work with other nut butters as well?
Definitely! I think most natural nut butters (just the nuts + salt as the ingredients) would work well in here 🙂
Delicious and simple!
Yay! Happy you’re enjoying it, Kaitlyn!
These sound delicious! And so great for diabetics.
Definitely, hope you can try it soon! 🙂
Perfect creamy texture when you bite into it and great flavor. The pb cups on top add such a nice touch!
So happy you loved it, Emily! 🙂
These are so simple and delicious. The mini PB cups really are a must.
Yay!! So glad you loved it!
I love every Ambitious Kitchen recipe, and this one was no different. Love that it is frozen in this hot summer weather, dairy free and gluten free, and not horrible for me (which is good since I’ve eaten at least two pieces a day since I made it).
Oh yay! So happy you’re loving it, Emma!!
These are the perfect cold summer dessert!! So easy to make too
So happy to hear!!
Absolutely delicious. So creamy and nutty. The coconut oil gives the fudge such a great flavour. I followed the recipe to a tee and they turned out perfectly. Thank you Monique!
Yay! I’m so glad that they turned out perfectly and that you loved them, Paula!
Made it-YUMMMMMMM.
YAYYYY! So glad you loved it!
I made this the other day and WOW! It’s so good and definitely too easy 😬! Thanks for a good one!
Woohoo! Yes seriously SO EASY. So happy you loved it, Jenny!
WOW. These are just incredible. Easy and quick to make. Thanks for a great recipe!
Woohoo!! So glad you love it!
Amazing no-bake dessert!! It’s been 100 degrees here in Nashville all week, and the thought of turning on my oven was revolting. These only took about an hour to fully set, and my fiancé and I have already broken into them. Can’t wait to share with friends tonight!
Aw yay! So glad that you guys loved them. Stay cool 😎
Love this recipe- so easy and delish
Umm vegan fudge that is delicious and not too sweet??!! Yes! And that chocolate/peanut butter combo😍. My husband thanks you Monique (as do I!)
So good!! Tasted like Hollywood squares except I love that it doesn’t have all the powdered sugar 🙂 perfect amount of sweetness and natural PB makes the peanut butter flavor so much more intense.
Do you know if I could put the fudge into small cupcake pan instead of using a loaf pan? Thanks in advance.
That’s a great idea! I’d recommend spraying the pan with cooking spray or using cupcake liners to make sure it doesn’t stick 🙂
This fudge is divine! My sister made a batch and sent me a pic so I just had to make some for myself. It’s so good! I used half the amount of coconut oil so it’s less messy to eat but still the perfect texture.
Good to know that halving the coconut oil worked well! Thanks, Molly 🥰
DELISH!! A must make. Quick, easy and so tasty
Is it possible to use another nut butter like almond or pumpkin seed butter?
You can use any nut butter, but make sure you also find a replacement for the pb cups on top, those are the best! Enjoy!