No-Bake Chocolate Peanut Butter Fudge Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich and velvety peanut butter fudge layered with a smooth chocolate topping, ready in under an hour without baking. This American-inspired recipe, ready in about 25 minutes, layers unsalted butter, creamy peanut butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 12 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line a 9x5-inch loaf pan with parchment paper, allowing excess to hang over the sides for easy removal.
  2. Step 2: In a medium saucepan over low heat, melt 1/2 cup (113g) unsalted butter and 1 cup (250g) creamy peanut butter together, stirring constantly until smooth and combined, about 3-4 minutes.
  3. Step 3: Remove from heat and whisk in 2 cups (240g) powdered sugar and 1 tsp vanilla extract until fully incorporated and smooth.
  4. Step 4: Spread the peanut butter mixture evenly into the prepared pan and refrigerate for 30 minutes to firm up.
  5. Step 5: In a small saucepan, heat 1 cup (170g) semisweet chocolate chips with 1/4 cup (60ml) heavy cream over low heat, stirring frequently until the chocolate is melted and the mixture is glossy.
  6. Step 6: Pour the chocolate ganache evenly over the chilled peanut butter layer and spread with an offset spatula.
  7. Step 7: Refrigerate the fudge cups for at least 20 more minutes until the chocolate topping is set. Cut into 12 squares and serve chilled.

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