5-Minute Peanut Butter Fudge

5 from 1 vote

Indulge that peanut butter craving, clean eating style!

Our 5-minute peanut butter fudge is sure to become a recipe you keep coming back to!

Creamy, melt-in-your-mouth fudge is one of those sweets that’s worth fantasizing about. The beloved dessert can add some major excitement to your life, especially once the holidays roll around. Our 5-Minute Peanut Butter Fudge is no exception! This impressive and decadent fudge recipe delivers peanut buttery goodness that simply melts on your tongue as you eat it. As a bonus, these small squares of fudgy goodness will satisfy your sugar fix without compromising your waistline!

A Simple Indulgence That Takes Just 5 Minutes!

Delicious peanut butter fudge that can be made in minutes!

If you need an easy, last-minute dessert, look no further than this recipe. Our peanut butter fudge is a must-have for any peanut butter lover! It only contains five ingredients, and it takes just five minutes to make. With clean-eating ingredients like coconut oil and raw honey, this healthy fudge will satisfy your taste buds without spoiling your commitment to healthy eating.

Our Version Uses Clean Ingredients

This low-calorie fudge recipe will blow your tastebuds away!

The fudge you’ll find at shops or fudge factories tastes incredible, and they look like little bite-sized pieces of art. Unfortunately, this fudge typically doesn’t do any favors for the waistline. Our cleaned-up version won’t sabotage your healthy-eating plan, and certainly doesn’t skimp on flavor!

These tasty treats call for 100% feel-good ingredients. It’s made with peanut butter, coconut oil, honey, sea salt, sugar, and vanilla. Coconut oil is a healthier alternative to the vegetable oil or butter that you’ll find in traditional recipes. A mere tablespoon of this superfood packs in antibacterial, antimicrobial, and anti-inflammatory properties!

With just 94 calories a serving, this peanut butter fudge will satisfy your sweet tooth without breaking the calorie bank! Not to mention that each fudge square carries only 2 grams of sugar, a fraction of the sugar content in conventional fudge.

How To Make Peanut Butter Fudge

The indulgent flavors in this fudge make it incredibly hard to believe its healthy... but it is!

Anyone can throw this fantastic fudge together at a moment’s notice. All you need is five minutes and a few simple ingredients! First, combine peanut butter, coconut oil, honey, salt, sugar, and vanilla in a mixing bowl. Pour this mixture into a lightly oiled 5×7 pan, cover it with plastic wrap, and freeze for approximately 1 hour. Afterward, remove the pan from the freezer and cut the fudge into one-inch squares. Continue to store your fudge in the freezer until you’re ready to eat.

This rich, peanut butter fudge makes the perfect holiday season dessert. It’s so indulgent, and it looks and tastes as impressive as unhealthy versions! Whip up a batch for friends and families while keeping excess calories at bay!

5 from 1 vote

5-Minute Peanut Butter Fudge

With clean ingredients, this Peanut Butter Fudge is the perfect treat or gift for any time of the year.
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Yield 24 people
Serving Size 1 square
Course Dessert
Cuisine Universal

Ingredients

  • 1 cup peanut butter natural, creamy or crunchy will work
  • 1/4 cup melted coconut oil optional butter
  • 2 tablespoons honey
  • 1/4 teaspoon sea salt
  • 1/4 cup confectioners' sugar optional (see below)
  • 1/2 teaspoon vanilla

Instructions

  • Combine all ingredients in a mixing bowl. The optional confectioners' sugar should be used if you plan to take out of the freezer for more than 5 minutes before eating. This will help to bind the fudge and prevent it from softening up too quickly. Pour mixture into a lightly oiled 5" x 7" pan. Cover and freeze until set, approximately 1 hour. Cut into 24 1-inch squares and store in an airtight container in the freezer.

Notes

This fudge should be kept in the freezer until ready to eat, as it will soften up quickly. Enjoy a small piece of fudge as part of a clean eating lifestyle. Confectioners sugar is used only if you plan to take it out of the freezer for an extended period of time. Take one out of the freezer and enjoy!
 

Nutrition Information

Serving: 1square | Calories: 94kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 51mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 4
Keywords Holiday, Kid-Friendly, Paleo

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So, did you love this dreamy peanut butter fudge? If so, be sure to let us know what you thought in the comment section!

Craving more healthy, guilt-free fudge recipes? Check out some of our favorites below!

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

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43 Comments

      1. You must be too young to remember Zagnut candy bars :-). Crisp peanut butter center, like a Fifth Avenue bar, but rolled in toasted coconut instead of chocolate. I do think if I added coconut, I'd toast it first.

  1. Did not like this recipe. While it was easy to make, it did NOT stay firm at room temp. I had to keep it in the freezer. Would not recommend.

    1. You might not have noticed, but the recipe is not intended to be left at room temp. It specifically states it should be stored in freezer, as it will soften quickly at room temp. 🙂

  2. The recipe says to keep it in the freezer. I made it and it is delicious. Just keep it in the freezer and take a piece out when you need a little treat!

  3. I made a different recipe and it wouldn't firm up. This one sounds delicious, easy and just right. Thank you.

    1. Jchev, There really is no good substitute for coconut oil in this recipe, unfortunately. The coconut oil is solid when cold, and that helps the fudge.

      1. We haven’t tried using cacao butter, but the recipe would need to be adjusted for the added oil. If you give it a try, let us know how it turns out.

  4. Do you think this would stay firm long enough (after freezing) to dip in bittersweet chocolate, as a lower-cal substitute for buckeye candy? That original recipe is absolutely packed with butter and confectioner's sugar!

  5. I made these about 2 hours ago for a friend. They are sooo good. I did add an extra 1/4 cup sorghum molasses because they just were not sweet enough for me. They kind of remind me of Mary Jane candy but much tastier. Thank you for sharing.

  6. I make peanut butter fudge all the time to make 12 pieces take a regular jar of smooth peanut butter and a regular jar of marshmelon crean put each jar separated in the microwave until melted scrape into a bowl add 1/2 teaspoon of vanilla pour into a lightly greased pan put into fridge until harden for nutty peanut butter buy crunchy peanut butter also to make larger amount buy larger peanut butter and marsh mellow cream

  7. Would I be able to substitute the peanut butter with almond or cashew butter as my daughter is allergic to peanuts?

    1. We haven't tried this recipe with almond butter, but the substitution should work. Just make sure to use unsalted almond butter. Let us know how they turn out!

  8. Try PB and milk and a little sweetener of choice. Work with the ratios until you get the consistency you want. Eat with a spoon. The coconut oil will make it possible to spread in a pan and cut into squares only if the room temp is below about 70F. Of course , if it is cold enough the honey will also be more solid or crystallized. I just skip the additional oil. I eat it with a spoon. A little softer consistency, but still very tasty. I also like to mix in cocoa powder and spices to vary the flavors. Throw in some nuts, seeds, coconut chips, oatmeal. All add interesting texture and flavors. Spoon into ramakins and serve with a spoon! MMMMM

    1. Linda, For this particular recipe I would stick to the natural peanut butter. If you do try it, please let us know how it turns out. 🙂

  9. Hello fellow PB lovers!!

    I read the comments and had a few follow up questions. How is it possible to add a couple of TB of rum or 1/4 cup molasses without throwing the consistency off?

    Has anyone omitted the confectioners sugar? If so, how did it turn out? I was surprised to see this processed sugar product in the ingredient list.

    What does a 5×7 pan look like? Is it a loaf pan? I can’t get a picture frame out of my mind, and I know I don’t have a pan that small. Would a freezer safe bowl work?

    If you cut this in 1″ squares after using a 5×7 inch pan…you’ll have 35 servings.

    I’m going to try this next weekend and I love swapping tips!

    1. Trishy, We have never added rum or molasses to this recipe. I typically don’t use confectioners sugar since I prefer not to
      use a refined sweetener. That’s a personal decision. I love taking a piece out of the freezer and enjoying right away.
      If you don’t have a 5×7-inch pan, no problem, use an 8 x-8-inch pan or similar. 🙂

  10. Hello I made this with an extra 1/4 cup of confectioners sugar and agave. It came out so nicely. Yes it does soften a bit at room temp. I however, would maybe use parchment paper long enough to hang over the sides for easier removal. Thank you. A

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