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Easy No-Bake Chocolate Fudge Bars

5 from 27 votes

If you want a healthy dessert that’s quick, no-bake, and melts in your mouth, these easy chocolate fudge bars are definitely the recipe to try.

Easy Chocolate Fudge Recipe (2 Ingredients)

I’ve been making this chocolate fudge—adapted from the popular Oatmeal Chocolate Fudge Bars—all the way back since 2016.

Initially, I hadn’t even planned to post the recipe, because it is almost too easy!

Ultra rich and smooth dark chocolate fudge bars, with no butter or powdered sugar, and they can be made in under 5 minutes, no oven required.

Seriously, why are you still here reading this?

You could be making these fudge bars right now!

You May Also Like: Vegan Cinnamon Rolls

Vegan Chocolate Fudge

So What Are The Two Ingredients?

Ready for it???

All you need to make the bars are chocolate chips (or sugar free chocolate chips) and peanut butter.

Or feel free to use coconut butter, almond butter, or sunbutter to make them peanut-free. The fudge can sit out at room temperature, making it a great option for parties.

It can also easily be made ahead of time.

Also Try This Protein Bar Recipe

2 Ingredient Chocolate Fudge

If you need some brand ideas to make them vegan, there’s a whole list of vegan chocolate chip brands in my post on Vegan Chocolate Chip Cookies.

Or you can finely chop up your favorite chocolate bars and make your own chocolate chips to use for the recipe… in whatever flavor you wish!

reeses fudge

I sliced them into 16 squares, but the fudge is so rich that you can definitely halve that and cut them into smaller pieces if you’d prefer traditional-sized chocolate fudge.

You can also throw in some chopped walnuts or almonds, shredded coconut, protein powder, or hemp or chia seeds if desired, or add a few drops of pure peppermint or almond extract.

Have fun with the recipe, because the flavor possibilities are endless!

Chocolate Covered Katie Cookie Recipe

Leftover peanut butter? Make a batch of Chocolate No Bake Cookies.

Easy No-Bake Chocolate Fudge Bar Recipe
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Easy Chocolate Fudge Bars

These easy chocolate fudge bars can be made with just two ingredients!
Total Time 5 minutes
Yield 16 squares
5 from 27 votes


  • 8 oz chocolate chips (or sugar free chocolate chips)
  • 1/2 cup peanut butter or allergy friendly sub (sunbutter, coconut butter, almond butter, etc.)
  • optional chopped walnuts, shredded coconut, chia seeds, etc.


  • Line an 8×8 pan with parchment or wax paper, and set aside. If nut butter is not stir-able, gently warm it until soft. Melt the chocolate chips (Google how to melt chocolate if unsure, as it's easy to burn). Stir together all ingredients until smooth. Pour into the pan and spread out evenly. Freeze 10 minutes or until firm enough to slice. The bars can stay out at room temperature if you're serving them, especially if it's not too warm outside or in your home. I like to store leftovers in the fridge or freezer.
    View Nutrition Facts


For a nut-free version, try these Fat Bombs, or make these Chocolate Coconut Fudge Bars.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Peanut Butter No Bake Cookie Recipe

Peanut Butter No Bake Cookies

Chocolate Chia Pudding

Chia Pudding – 5 Flavors

Low Carb Keto Protein Bars

Keto Protein Bars

vegan brownies

The Ultimate Unbaked Brownies

Vegan Mug Cake

Vegan Mug Cake

Published on July 26, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Audrey says

    What about the sugar in the chocolate chips and peanut butter? Or do you use natural peanut butter without added ingredients?

    • Jason Sanford says

      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.

  2. Maayan says

    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!!!!

  3. Cassie Thuvan Tran says

    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 🙂

  4. Sabrina says

    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

  5. Melanie says

    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!

  6. San says

    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

  7. Victoria says

    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!

  8. Chava-Shoshannah Marcus says

    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.

  9. Gwen Gilmore says

    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

  10. Brooke says

    How much chocolate do we use? I don’t think I used enough because mine turned out really thin, I feel like the chocolate amount wasn’t specified in the recipe. Am I missing something?

  11. Anna says

    Dear Katie! How lucky I was to find your site. I baked about 20 cakes by your recipes and some non sweet dishes. So this Fudge Bars are on top, they r 11/10, I could not believe, it can be so tasty. This recipe is my leader. On 2nd place is best vegan chocolate cake.

  12. Suzie says

    These vegan chocolate fudge bars look incredible, Katie! I absolutely love them! 🙂
    I can’t wait to try this recipe. Anyway, your blog is awesome, I am really impressed. Thanks for sharing these amazing recipes!

  13. Katelyn says

    I made these twice. The first time, I stored them in the fridge, the second time I stored them in the freezer. I found that if put in the freezer, they taste a lot better than stored in the fridge

  14. Island Cat says

    These are cooling in my fridge now. I’ve used half peanut butter and half chocolate chips, melted in the microwave, as ice cream topping for many years. These are going to be a new favorite! Three years ago, I was diagnosed with heart failure (at 57) due to an extremely rare and undiagnosed heart defect. Can’t be fixed. Then, diagnosed with type 2 diabetes. So my ice cream is now from frozen bananas and my chips are now sugar free. Thank you, so much, for amazing recipes that are simple, delicious and very low carb. ❤️

  15. Liz says

    This was good! And extremely easy! I added chopped pecans, which add a nice crunch to it. Next time I might add some shredded coconut and dried cherries as well.

  16. M_Scott says

    Bananas have a lot of nutritional value.

    It’s impolite to spoil things that bring joy to people, especially when they have Nothing to do with you.

    Go be a joy thief elsewhere.

    Katie, I love the recipe. Thank you!

  17. Hollis says

    This is such an impressive fudge. Since I like a creamy fudge more than a crystallized type, this really does it. Melts in your mouth. The peanut butter taste is of course a match made in heaven. Only two ingredients? Minimalism at its best. And make them FAST! I make them on my lunch hour at work, and of course, share with my co-workers. No condensed milk or white sugar has my doctor cheering. I calculated them at about 14 grams of carbohydrates per ounce with my ingredients.
    If I buy a 4.5 lb bag of chips at Costco, then I can get 9 batches of heaven. That is a lot of happiness per $. Thanks Katie. Hard working, smart, and easy on the eyes. Probably no mystery why you are successful. Thanks! and Cheers!

  18. RiaSunflower says

    Delicious, chocolatey fudge. I usually mix the nut butter with dark almond/orange chocolate (Aldi’s is vegan) and add extra chopped nuts and/or coconut plus cinnamon and a touch of mace. Thank you.

  19. Hollis says

    I swapped the peanut butter with tahini (sesame seed butter). Foodgasm!
    Next I am trying an almond butter with maple. What else would be good?
    This is getting out of control. 😁

  20. Michaela Turner says

    This is so good I cut the recipe in half and I used the same pan 8×8 so if you cut the recipe in half 4oz chocolate 1/4 cup peanut butter use a smaller ban but it is so good totally recommend it!!

  21. Christine says

    Just wondering: when I made this recipe with honey as a sweetener, I ran into a problem. After a day or two, the fudge got crumbly and weepy.

    Yes, I know it’s the honey. But would adding a little xanthan or guar gum keep it together? If so, how much? Thanks!

  22. Larissa Stevenson says

    5 stars
    Delicious and dangerous!!It’s so easy to do, I have to stop myself from making more. I added some walnuts and it turned out perfect, totally will recommend!!

  23. Margaret says

    5 stars
    I was skeptical because they were so easy and had just the few ingredients, but these came out great! I used dark chocolate chips–yum!

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