Can't decide if you want PB or chocolate? Make these easy no-bake chocolate peanut butter fudge bars! Chocolate + PB is sooo irresistible!!
Prep Time10 minutesmins
Chill Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Bars & Blondies
Cuisine: American
Keyword: chocolate peanut butter fudge, easy fudge recipe without condensed milk, easy microwave fudge, homemade peanut butter fudge, no bake fudge, no bake peanut butter fudge
Servings: 9
Calories: 803kcal
Author: Averie Sunshine
Ingredients
Peanut Butter Base
2cupswhite chocolate chipsone 10.5 to 11.5-ounce bag
1cupcreamy peanut butternot natural; use Jif, Skippy or similar
1cupcrispy rice cerealuse gluten-free crispy rice cereal to keep GF
Chocolate Fudge Top
1 ½cupssemi-sweet chocolate chips
1 ½cupscreamy peanut butter
1tablespoonunsalted butter
1 ½cupscrispy rice cereal
Instructions
Make the Peanut Butter Base:
Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften.
Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 1 minute or as necessary in your microwave; white chocolate scorches easily so keep a careful eye on it. Stir until mixture is smooth and combined.
Add 1 cup crispy rice cereal and stir to combine.
Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
Make the Chocolate Fudge Top:
In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel), add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
Add 1 1/2 cups crisp rice cereal, and stir to combine.
Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving.
If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.
Notes
I store these bars in the fridge because they get a little too soft at room temp. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.