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.
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
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
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!
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!
Leftover peanut butter? Make a batch of Chocolate No Bake Cookies.
Easy Chocolate Fudge Bars
Ingredients
- 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.
Instructions
- 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
Notes
Have you made this recipe?
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More Easy No Bake Recipes:
Caroline says
This looks absolutely delicious!
Would it be possible to put the batter in ice molds to set?
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. ❤️
Maria says
Bananas have a lot of sugar. I would keep improving your diet.
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.
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!
Karen Lynn Askenaze says
You are so right!!
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!
Robynne Catheron says
Leftovers? You have leftovers??
Seriously fabulous fudge.
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.
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. 😁
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!!
Kat says
IT WAS GREAT!! THANKS!! 😄😄
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!
Larissa Stevenson says
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!!
CCK Media Team says
Thank you so much for making them 🙂
Margaret says
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!