If you want a quick no bake dessert that melts in your mouth, these easy chocolate fudge bars are the recipe to try!
The easiest chocolate fudge bars
I’ve been making this fudge, adapted from the popular Oatmeal Chocolate Fudge Bars, all the way back since 2016.
Initially, I didn’t plan to post the recipe, because it is almost too easy.
Featuring an ultra smooth texture and rich dark chocolate flavor, no one can ever believe the recipe contains just two ingredients, with no butter, corn syrup, or powdered sugar.
The chocolate bars take under five minutes to prepare from start to finish and can be stored at room temperature, so they are a great choice for parties.
Plus you can make the chocolate treat ahead of time, without needing to turn on an oven or stove or buy a fancy candy thermometer.
Seriously, why are you still here reading this?
You could be making these delicious chocolate fudge bars right now!
Also try this easy Chocolate Mug Cake
Step by step recipe video
Easy chocolate fudge bar ingredients
So what are the two ingredients?
Are you ready for it??
All you need to make the bars are chocolate chips and your favorite nut butter.
I’m personally partial to using peanut butter for the recipe. (Hello, Reese’s chocolate peanut butter fudge bars!) However, almost any nut or seed butter will do.
Almond butter, coconut butter, or nut free sunflower butter are great options if you are looking for a more neutral flavor than peanut butter.
The bars are already naturally egg free and gluten free. And they can easily be vegan if you simply opt for dairy free chocolate chips.
Or use sugar free chocolate chips and macadamia nut butter for a low carb, keto choice.
Katie’s tips for different flavors
- Add 1/4 teaspoon pure peppermint extract to make peppermint fudge bars.
- Swirl in 3 tablespoons of raspberry jam for chocolate raspberry fudge.
- Make a lower fat chocolate banana fudge bar recipe by replacing some or all of the nut butter with an equal amount of mashed ripe banana.
- Stir in a small handful of shredded coconut, chia seeds, or hemp seeds.
- Sprinkle finely chopped walnuts, almonds, pecans, or flaky sea salt over top of the chocolate before chilling the pan in the fridge.
- For high protein fudge bars, stir a scoop of protein powder into the nut butter before adding it to the chocolate.
- Or you can use chopped chocolate bars (in any flavor you wish) instead of chocolate chips.
Have fun with the recipe, because the flavor possibilities are endless!
How to make the chocolate fudge bars
- Start by measuring out your ingredients: chocolate chips and nut butter of choice.
- Line the bottom of an eight inch baking pan with wax paper or parchment paper. Or if you want thicker chocolate fudge, use a smaller pan. Once lined, set this pan aside.
- Carefully melt the chocolate chips. I find it easiest to use the microwave and heat for twenty seconds, stir, then heat in ten-second increments, stirring after each until it achieves a melted chocolate sauce consistency. You can use the double boiler method to melt chocolate chips if you prefer.
- Stir in the nut butter until the mixture is completely smooth.
- Pour into the prepared pan, then use a spatula or large spoon to spread the recipe evenly into the pan.
- To set the chocolate quickly, refrigerate or freeze the pan a few minutes until fudge is firm and sliceable. Alternatively, it will firm up if left on the counter in a cool room overnight.
- Slice into squares or bars and enjoy any time you are craving a chocolatey dessert.
- Store leftovers covered at room temperature or in the refrigerator or freezer. These easy chocolate fudge bars should keep for at least a month if refrigerated or frozen.
Easy Chocolate Fudge Bars
Ingredients
- 8 oz chocolate chips or sugar free chocolate chips
- 1/2 cup peanut butter or nut or seed butter of choice (for low fat, substitute mashed banana)
- 1/2 tsp flaky sea salt (optional) or a handful of shredded coconut, chia seeds, diced walnuts, etc.
Instructions
- 1. Line the bottom of an 8 inch pan with parchment paper. Or for thicker fudge, use a smaller pan. Set aside.
- 2. Carefully melt the chocolate chips in the microwave (stir after every 10-second increment until fully melted) or using the double boiler method.
- 3. Stir the nut butter into the melted chocolate until mixture is thick and completely smooth.
- 4. Pour into the prepared pan, and spread out evenly with a spatula.
- 5. Refrigerate or freeze until firm enough to slice. Alternatively, let sit on the counter overnight or until firm.
- 6. Cut into chocolate fudge bars or squares.
- 7. Store any leftovers in a cool, dry place.
Video
Notes
More no bake easy recipes
Orange Smoothie (3 ingredients)
it’s somewhat dangerous (but also extreeeeemely amazing) that these glorious fudge bars are only 2 ingredients!!!! they look delicious, thanks for sharing another great one lady!!
What about the sugar in the chocolate chips and peanut butter? Or do you use natural peanut butter without added ingredients?
Yes, Katie’s favorite peanut butter is the kind that only has peanuts and salt as ingredients, although any type of peanut butter will work just fine here. She linked a refined-sugar-free chocolate option in the post. Or you could always use Lily’s, which are stevia sweetened.
Okay, this is seriously genius! And fairly high protein with the peanut butter. I’m all bout the no bake right now!
Looks so easy and sounds so yummy!!!can’t wait to try this!
I do the same thing, but instead of peanut butter i use Tahini and it’s so goooood..
I bet peanut butter is amazing here!!!!
AHH so excited!! I love chocolate and peanut butter and always have some sort of chocolate dessert on hand in the freezer. This is perfect since it will keep so well in the freezer! 🙂
Imagine adding crushed peanuts or toasted coconut flakes on top of this glorious fudge! Looks TO DIE FOR. I most certainly would make these all the freaking time! I just need almond butter or peanut butter first 🙂
two ingredients, bravo, and peanut butter one of the two, even better! thank you, thank you too for the homemade chocolate bar option for the version without refined sugar
I was so happy to see that there were no over-ripe bananas or dates in this recipe since I have to avoid both of those items due to Type-2 Diabetes. I don’t usually rush right to the kitchen to make a recipe, but I had to try this immediately. This was just as amazing as it sounds–rich, smooth, fudgy chocolate! I knew I couldn’t trust myself with a full-sized batch, so I made about a half-cup. I used Nuttzo Power Fuel Smooth (peanut-free) nut butter, sugar-free chocolate sauce based on one of Katie’s cookbook recipes, and some Swerve zero-calorie, zero-glycemic confectioners sugar. I also added some chopped walnuts since I remember liking nuts in my fudge, even though I haven’t eaten it in many years. This is quick, easy, and perfectly satisfying when my sweet-tooth demands my attention!
I have low-sugar chocolate chips and powered peanut butter. I can’t wait to make this!
Totally trying this recipe soon! It looks amazing!
Paige
Hi there, just a quick question and sorry if this is a stupid one!!! How does half cup of nut butter make so much fudge bars? Thanks
This fudge is super yummy & easy! Thank you!
OM! I made this last night! I used Nestlé’s Toll House 62% Cacao Bittersweet Morsels because it only has 6 carbs per serving (tablespoon), creamy JIF, and added chopped pecans. I forgot and left it in the freezer all night, but that was no problem at all! It was still wonderful! I cannot believe it can taste so good without any sweetener (except JIF)! I am low-carb for medical reasons (11 years) and have been spent years searching for something I can eat while my family has snacks/desserts. I have been following CCKatie for several months now and every recipe I’ve tried from her blog has been great! (Black Bean Brownies–YUM!) Katie, you don’t know what a blessing it is to find your recipes! I have been so hungry for something low carb that tastes good for years; so many holidays I’ve tried a new recipe just for me, only to throw it out after one bite. Thank you for what you do–I’m so grateful that you love to create recipes for those of us who need them!
Only 5 minutes and 2 ingredients to prepare? Wow! The fastest chocolate bars i’ve ever known.
Quicker than going to the store to buy them!
I have a really hard time finding recipes that work from the Internet. Your recipes are always win for me (and all of my guests!). I have a few friends who we talk about the latest from CCK. We’re always on the lookout for pareve (vegan), delicious, and easy recipes that are easily made larger for parties. We keep kosher, so when there is meat on the menu, we have vegan desserts. You’re really amazing and creative!
By the way, this recipe was another win.
Wishing you much love and success from Israel.
Where do I find your homemade chocolate sauce recipe? I am on Keto, am a 79 yr old shut in, which doesn’t drive and have no funds for expensive 95% chocolate chips from Lily. But this ice creme, fudge and brownies sound wonderful. No one really wants to share unless you buy their books……which I can’t do either. I just made my first cheese chips this week and they turned out great and so easy. Store bought ” Crisps Chips” s Walmart cost $2.50 for 20 snall chips which was too steep for me for my pocketbook. The herbs and spices of choice made mine wonderful I think.
Thank you in advance for your recipes. Gwen
Hi Gwen! Here is a link to Katie’s healthy chocolate sauce recipe 🙂
https://chocolatecoveredkatie.com/2010/05/20/homemade-artisana-cacao-bliss/