Peanut Butter Fudge (S)

Fudge is a delicious treat to take to any get together!  I made a cake this past year that was a HUGE hit, Peanut Butter Fudge Cake!  The frosting alone, is more than divine.  I was thinking of it today and figured I’d post it up for you in it’s own little post.  It’s a heavier dessert, but so worth it.  Rich and gooey fudge..what’s not to love?


Peanut Butter Fudge (S)

  • 1/2 block cream cheese (4 oz)
  • 1/4 cup of THM Sweet Blend (taste it and add a little more sweetener if you like super sweet)
  • 1/2 cup butter
  • 1/4 cup All-Natural Peanut Butter
  • 1/3 cup plus 1 tbs of unsweetened almond milk
  • 1 tsp of vanilla


I put all the ingredients in a small saucepan and stir until it is melted together nicely on medium heat.  I did get it to a soft boil. It was a little lumpy so I used my handheld blender after I took it off the heat. Perfecto! Then, pour it into a 9 by 9 glass baking dish and chill. I used mini muffin tins this time.  How cute are these!?  I love this little glass dish I found at a garage sale.  I keep mine in the refrigerator.  I’d cut this up into small pieces.  It is very rich!

I don’t love to set serving sizes because I think we each know there is  a big difference between eating half of the pan and eating two pieces.  Just be reasonable.


5.0 from 3 reviews
Peanut Butter Fudge (S)
Prep time: 
Cook time: 
Total time: 
Serves: 16
Ooey, Gooey Peanut Butter Fudge!
  • ½ block cream cheese (4 oz)
  • ¼ cup Sweet Blend (taste and add a little more if you like it super sweet)
  • ½ cup butter
  • ¼ cup All-Natural Peanut Butter
  • ⅓ cup plus 1 tbs of unsweetened almond milk
  • 1 tsp of vanilla
  1. I put all the ingredients in a small saucepan and stir until it is melted together nicely on medium heat.
  2. I did get it to a soft boil.
  3. It was a little lumpy so I used my handheld blender.
  4. Pour into a 9 by 9 baking dish and chill.

Here is a fun idea for a Christmas gift!  Buy some nice, sturdy disposable spoons and fill them with fudge.  I did mine after it was a bit chilled.  I added some Lily’s Chocolate Chips on top or you could use chopped nuts.  I then wrapped it in plastic wrap and tied on some twine.  Just a cute idea for your THM friends, teachers or family.

pbspoonEnjoy this rich, divine treat!  Wonderful desserts sure can be the ticket to keeping you on track during the Holiday months.

Come join me on Facebook:  A Home With Purpose- Jen Griffin                                                            I share THM recipes that I find on the web and things about motherhood and my walk with the Lord.  I share snippets of my life on our farm, which is always entertaining!

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Peanut Butter Fudge (S) — 37 Comments

    • It doesn’t for me. Erythritol leaves a cold taste in my mouth so I don’t use it much. There is some in the Sweet Blend, but it has never tasted like that to me. It’s my favorite sweetener! 😉

  1. Have you tried adding nuts? Which kind? How much? I was wondering if they would change the texture of the fudge.

  2. Thank you for this recipe! It’s sitting my in fridge, setting – hopefully. (my hubs said it’s taking alot longer than it should, because I keep opening my fridge every 5 minutes to check it) 😉 I’ve been looking for another non-chocolatey, super yummy recipe (I get migraines with chocolate, alot). This is super yummy. Thank you!

  3. Do you think PB powder would work the same? Would I need to add more liquids?
    I’ve been looking for easy PB fudge. Thanks!

    • I’ve been wondering about that myself. I have no idea! I guess you could add a little at a time to see. Maybe you could mix up the peanut flour/water and make 1/4 cup and try it…

  4. Half the pan is two pieces! When you cut the pan into four slices… 😉 I’m using this for a brownie topping! Thanks for the awesome recipe

  5. I made this and it has a nice flavor. Some butter grease on the top, but way too thin to make a dab like yours. I wonder whar went wrong? I used almond butter instead of pb. But i wouldnt think that would make a difference. Thanks.

  6. Just made the peanut butter fudge.I love it.Did add a few nuts
    Thank you.
    Barbara Brooks

  7. I’m making this right now as written. Wondering if coconut oil could replace the butter?

    • Nicki, I’ve not made it that way to say if it’s just as good. I know many sub that ingredient for the other successfully in other recipes. Sorry I’m not more help.

      • Like I said in the first comment, I made it exactly as written, but it didn’t get firm. Is it suppose to? I put it in a mini muffin tin in the fridge, but I’m still eating it out of the muffin cups with a spoon. I think I’ll freeze them. Probably stick to the paper cups, but then they could be eaten as finger food. I love peanut butter, and these are DELICIOUS!!!

  8. i just made this fudge. It is in the fridge now, but I tasted it before chilling it!!! O.M.Gosh!!! it is delicious…thank you so much!!!

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  11. This is my go-to fudge recipe, just because it is so simple, and only has ingredients that I pretty much always have on hand! No extra steps, no coconut cream like so many. I’ve also added cocoa for a chocolate fudge – wish I could say how much, but I just added till it tasted right! 1/2 c.?. I don’t really taste the peanut butter flavor when it’s sufficiently chocolatey for my taste, but if someone needed to nix the nuts entirely, I think cocoa plus a bit of coconut oil or extra butter would be a good place to start.

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    • I *think* there used to only be super sweet and they just called it sweet blend. When they made gentle sweet it got a new name 🙂

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