2-Ingredient Peanut Butter Fudge
2-Ingredient Peanut Butter Fudge
Ingredients
- 1 cup plain Greek yogurt, full-fat recommended
- 1/2 cup creamy peanut butter, natural, unsweetened
Instructions
- 1
Line a small square baking dish (approximately 8x8 inches or a loaf pan) with parchment paper, leaving an overhang on the sides to easily lift out the fudge later.
⏱️ 2 min
- 2
In a medium mixing bowl, combine the plain Greek yogurt and creamy peanut butter. Stir vigorously with a spoon or spatula until the ingredients are thoroughly mixed and a uniform, light brown, thick mixture is formed. Ensure there are no streaks of white yogurt remaining.
⏱️ 5 min
- 3
Transfer the fudge mixture into the prepared dish. Use the back of a spoon or a spatula to spread the mixture evenly and press it down firmly into the pan, ensuring a smooth, flat top.
⏱️ 3 min
- 4
Place the dish in the freezer and chill for at least 2 hours, or until the fudge is completely solid and firm to the touch. Alternatively, you can refrigerate it for 4-6 hours, but freezing will yield a firmer consistency faster.
⏱️ 120 min
- 5
Once solidified, use the parchment paper overhang to lift the block of fudge out of the dish and place it on a cutting board. Using a sharp knife, cut the fudge into even square pieces, about 1-inch to 1 1/2-inch in size.
⏱️ 5 min
- 6
Store the fudge in an airtight container in the freezer. When ready to enjoy, remove the desired number of pieces and let them thaw at room temperature for 10-15 minutes, or until softened slightly to your preferred consistency.
Kitchen Tools
Nutrition Facts (per serving)
2-Ingredient Peanut Butter Fudge
- 1 cup plain Greek yogurt, full-fat recommended
- 1/2 cup creamy peanut butter, natural, unsweetened
Instructions
- 1
Line a small square baking dish (approximately 8x8 inches or a loaf pan) with parchment paper, leaving an overhang on the sides to easily lift out the fudge later.
⏱️ 2 min - 2
In a medium mixing bowl, combine the plain Greek yogurt and creamy peanut butter. Stir vigorously with a spoon or spatula until the ingredients are thoroughly mixed and a uniform, light brown, thick mixture is formed. Ensure there are no streaks of white yogurt remaining.
⏱️ 5 min - 3
Transfer the fudge mixture into the prepared dish. Use the back of a spoon or a spatula to spread the mixture evenly and press it down firmly into the pan, ensuring a smooth, flat top.
⏱️ 3 min - 4
Place the dish in the freezer and chill for at least 2 hours, or until the fudge is completely solid and firm to the touch. Alternatively, you can refrigerate it for 4-6 hours, but freezing will yield a firmer consistency faster.
⏱️ 120 min - 5
Once solidified, use the parchment paper overhang to lift the block of fudge out of the dish and place it on a cutting board. Using a sharp knife, cut the fudge into even square pieces, about 1-inch to 1 1/2-inch in size.
⏱️ 5 min - 6
Store the fudge in an airtight container in the freezer. When ready to enjoy, remove the desired number of pieces and let them thaw at room temperature for 10-15 minutes, or until softened slightly to your preferred consistency.