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)
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?
It says 8 oz
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.
Thanks!
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!
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
This looks absolutely delicious!
Would it be possible to put the batter in ice molds to set?
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. ❤️
Bananas have a lot of sugar. I would keep improving your diet.
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.
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!
You are so right!!
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!
Leftovers? You have leftovers??
Seriously fabulous fudge.
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.
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. 😁
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!!
IT WAS GREAT!! THANKS!! 😄😄
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!
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!!
Thank you so much for making them 🙂