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Easy Cottage Cheese Ice Cream made with only 2 ingredients for a high protein dessert.
Desserts

Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient

by Cuts Food
written by Cuts Food

Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient is basically my answer to that moment when you want something sweet and cold, but you also want to feel good after you eat it. I started making this on a random weeknight when I was craving ice cream and realized I did not want to run to the store. The first time I tried it, I honestly expected it to taste kind of weird. But it surprised me in the best way: creamy, lightly tangy, and super customizable. If you have a blender and five minutes, you can pull this off.
Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient

Why Make Cottage Cheese Ice Cream?

Let me set the scene. It is late, you want dessert, and you are staring into the fridge like it owes you money. This is exactly where Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient shines. It feels like a treat, but it is also packed with protein, which means it is way more filling than regular ice cream.

I love that it hits that creamy ice cream vibe without needing an ice cream maker, fancy thickeners, or a ton of ingredients. Cottage cheese might sound like a strange base, but once it is blended smooth, it turns into a thick, creamy canvas that tastes way more neutral than you would think.

Also, if you are into easy high protein breakfasts, cottage cheese is kind of a secret weapon. I make these easy cottage cheese pancakes on weekends, and the ice cream feels like the fun cousin of that same idea.

“I made this after the gym thinking it would be icy and boring, but it tasted like a real dessert. The texture was shockingly creamy and it kept me full.”

Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient

Ingredients Needed for Cottage Cheese Ice Cream

Here is the simple part. You need just two main ingredients. Everything else is optional, but I will share the little extras I sometimes use to make it feel more like a scoop shop situation.

The simple 2 ingredient base

  • Cottage cheese: Full fat blends the creamiest, but low fat works too.
  • Sweetener: Honey or maple syrup are my go to. You can also use a sugar free sweetener if that is your thing.

That is it for the base of Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient. The magic is in blending it until totally smooth. If you stop too early, it can feel grainy, so do not rush that part.

Optional add ins if you want to play around:

  • Vanilla extract for that classic flavor
  • Cocoa powder for a chocolate version
  • Frozen berries or bananas for fruit flavor
  • A pinch of salt to make it taste more like real ice cream

If you love no churn desserts like I do, you might also like my other freezer favorites. This easy homemade vanilla ice cream is a great “regular” ice cream option, and when I want something fruity and fun I make this banana pudding ice cream too.

Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient

How to Make Cottage Cheese Ice Cream

This is the part where you realize how ridiculously doable it is. No cooking, no tempering eggs, no drama. Just blend, freeze, and try not to eat it straight out of the blender.

Step by step:

  • Add cottage cheese and your sweetener to a blender or food processor.
  • Blend until it is completely smooth. Scrape the sides a couple times. This can take a minute or two depending on your machine.
  • Taste it. Add more sweetener if you want. Add vanilla or a pinch of salt if you are using them.
  • Pour into a freezer safe container.
  • Freeze for about 2 to 4 hours until scoopable.

Texture tip: when it freezes solid, it can get pretty firm. I usually let it sit on the counter for 10 minutes before scooping. Then it turns creamy again and scoops like actual ice cream.

And yes, this is a great post workout dessert. On mornings when I do a high protein breakfast like these cottage cheese breakfast tacos, I love having a little container of this in the freezer for later. It makes the day feel more balanced, like you did something nice for yourself.

Tips for Perfecting Your Recipe

Once you make Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient the first time, you will probably start tweaking it based on your cravings. Here are the tips that actually matter, the ones I wish someone told me before I made my first batch.

Make it extra smooth

Blend longer than you think. Cottage cheese needs time to go from curds to creamy. If your blender struggles, add a tiny splash of milk or a spoonful of yogurt, but keep it minimal so you do not end up with an icy texture.

Sweetness changes after freezing

Cold dulls sweetness. So when you taste the mixture before freezing, you want it a little sweeter than your “perfect” level. If you are using honey, start with a couple tablespoons and adjust from there.

Flavor ideas that always work

If you want to keep it simple but still exciting:

  • Berry swirl: blend in frozen berries or spoon in jam at the end
  • Chocolate: cocoa powder plus a bit more sweetener
  • Peanut butter cup: swirl peanut butter and add mini chocolate chips

One more tip: a pinch of salt sounds small, but it seriously helps. It makes the whole thing taste more like “real” ice cream and less like a frozen snack.

Storage Instructions

Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient is best within the first week, but it will keep longer. I store mine in a small, shallow container so it freezes faster and is easier to scoop.

Here is what works for me:

  • Use a freezer safe container with a lid.
  • Press parchment paper or plastic wrap directly onto the surface to reduce ice crystals.
  • Freeze up to 2 to 3 weeks for best texture and flavor.
  • Let it sit out 10 to 15 minutes before scooping if it is very firm.

If it ever gets a little icy, you can re blend a chunk of it and refreeze. It sounds annoying, but it takes like one minute and brings back that creamy texture.

Common Questions

Does cottage cheese ice cream taste like cottage cheese?

When blended smooth and sweetened, it mostly tastes like a lightly tangy cheesecake vibe. The tang is mild, not loud.

Can I use low fat cottage cheese?

Yes. It will still work, but full fat usually gives you the creamiest result. If you use low fat, blending longer helps a lot.

Why is my ice cream grainy?

It usually just needs more blending time. Cottage cheese has to be completely smooth before freezing, so keep going and scrape the sides.

How long does it take to freeze?

Usually 2 to 4 hours, depending on your container and freezer. A shallow container freezes faster and more evenly.

Can I add mix ins like chocolate chips or fruit?

Totally. Stir them in after blending, right before freezing, so they stay chunky and fun.

A sweet little freezer win

If you have been wanting a healthier dessert that still feels like a treat, Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient is such an easy place to start. It is quick, filling, and honestly kind of addictive once you find your favorite flavor combo. If you want to compare versions, you can check out Protein Ice Cream with Only 2 Ingredients! – Abbey’s Kitchen and this solid guide from High Protein Ice Cream (Cottage Cheese Ice Cream) for more inspiration. Go toss a batch in your freezer and thank yourself later when that after dinner craving hits.
Easy Cottage Cheese Ice Cream — High Protein 2 Ingredient

Easy Cottage Cheese Ice Cream made with only 2 ingredients for a high protein dessert.

Cottage Cheese Ice Cream

A quick and healthy high-protein dessert made with just two ingredients, perfect for satisfying your sweet tooth without an ice cream maker.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups Cottage cheese (full-fat or low-fat) Full fat blends the creamiest.
  • 2 tablespoons Sweetener (honey or maple syrup) Adjust to taste; may use a sugar-free sweetener.
Optional Add-Ins
  • 1 teaspoon Vanilla extract For classic flavor.
  • 2 tablespoons Cocoa powder For a chocolate version.
  • 1 cup Frozen berries or bananas For fruit flavor.
  • 1 pinch Salt To enhance flavor.

Method
 

Preparation
  1. Add cottage cheese and your sweetener to a blender or food processor.
  2. Blend until completely smooth, scraping the sides a couple of times. This can take a minute or two depending on your machine.
  3. Taste the mixture and add more sweetener if desired. Incorporate vanilla or salt if using.
  4. Pour the mixture into a freezer-safe container.
  5. Freeze for about 2 to 4 hours until it is scoopable.
Serving
  1. Allow the ice cream to sit on the counter for 10 minutes before scooping for a creamy texture.

Notes

Best enjoyed within the first week, but can be stored in the freezer for 2 to 3 weeks. To reduce ice crystals, press parchment paper or plastic wrap against the surface before sealing the container.
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All RecipesBreakfast

2 INGREDIENT Apple Pie Donut Holes

by Cuts Food
written by Cuts Food

2 INGREDIENT Apple Pie Donut Holes are my go to move when I want something warm and sweet but I do not feel like committing to a whole baking project. You know those afternoons when you want apple pie vibes and a donut shop treat at the same time, but the sink is already full and your energy is low. This is that recipe. It is quick, it is cozy, and it makes your kitchen smell like cinnamon happiness in minutes. If you can open a can and stir a bowl, you are in business.
2 INGREDIENT Apple Pie Donut Holes

What Are 2 Ingredient Apple Pie Donut Holes?

They are basically little bite sized donut style snacks that taste like apple pie, made with just two store bought shortcuts. You mix the dough, scoop it into small rounds, cook until golden, then roll in a simple cinnamon sugar coating. The outside gets a light crisp, the inside stays soft, and the apple bits give it that pie filling vibe without you peeling a single apple.

When I first made 2 INGREDIENT Apple Pie Donut Holes, I was honestly just trying to use up a can of apple pie filling that had been sitting in my pantry forever. I thought they would be fine. They were not just fine. They were the kind of snack that makes people hover near the kitchen pretending they are not waiting for the next batch.

If you love apple desserts as much as I do, you might also want to peek at these caramel apple pie bombs later. Similar cozy energy, different kind of fun.

2 INGREDIENT Apple Pie Donut Holes

Why This Recipe Works

This recipe works because it leans on two things that are already designed to taste good together. Refrigerated biscuit dough is made to bake up fluffy and tender, and apple pie filling is already sweet, spiced, and thick. When you combine them, you get a shortcut dough that still tastes like you tried.

Here is what makes it such a win in real life:

  • Fast payoff: you can be eating in about 15 to 20 minutes depending on your cooking method.
  • Minimal mess: one bowl, one spoon, done.
  • Kid and party friendly: donut holes disappear quickly, so it is great for sharing.
  • Flexible: bake them, air fry them, or pan fry them depending on what you have.

Also, these are perfect for those days you are running on fumes. If you are feeling that lately, I related hard to this post on hidden signs you are lacking sleep. These little bites are not a solution, but they are definitely a mood lifter.

“I made these for a weekend brunch and they were gone before the coffee finished brewing. My picky kid asked for seconds, which never happens with anything that has fruit in it.”

2 INGREDIENT Apple Pie Donut Holes

Ingredient Breakdown: What They Do

This is the part that makes people do a double take. Yes, it is really just two ingredients for the donut holes themselves. Everything else is optional but highly recommended if you want that classic donut shop finish.

The 2 main ingredients

  • Refrigerated biscuit dough: This is your donut base. It cooks up fluffy and tender. I usually grab the classic “buttermilk biscuits” style can.
  • Apple pie filling: This brings sweetness, apple chunks, and that pie spice flavor. Chop the apple pieces a bit so they mix in and scoop nicely.

Optional but I really think you should do it if you can:

  • Cinnamon sugar: Mix sugar and cinnamon in a bowl and roll the hot donut holes in it.
  • Melted butter: A quick brush helps the cinnamon sugar stick if you are baking or air frying.

My simple method: I chop the apple pieces right in the can with kitchen scissors. Then I gently fold the filling into biscuit dough pieces that I have cut into quarters. Do not overmix. You want little pockets of apple, not a paste.

Since we are talking kitchen shortcuts, getting your pantry and tools under control makes these quick recipes even easier. I bookmarked these kitchen cabinet organization ideas and stole a few tips, like keeping baking basics in one bin so I am not digging around mid recipe.

Cooking options (choose what fits your day):

  • Air fryer: Fast and crisp. Cook at 350 F until golden, usually 6 to 9 minutes, shaking once.
  • Oven: Great for bigger batches. Bake at 350 F until puffed and golden, around 10 to 14 minutes.
  • Pan frying: Closest to donut shop vibes. Use a shallow layer of oil and turn often so they brown evenly.

And yes, 2 INGREDIENT Apple Pie Donut Holes still taste great even if you skip the extra coating, but the cinnamon sugar really makes them feel special.

Variations & Substitutions

This recipe is super forgiving, which is one of the reasons I make it so often. Here are a few ways to switch it up without turning it into a complicated project.

Flavor twists that still feel easy

  • Caramel drizzle: Warm a little caramel sauce and spoon it over the top right before serving.
  • Maple cinnamon: Swap regular sugar for maple sugar if you have it, or add a tiny splash of maple flavoring to the melted butter.
  • Apple crisp style: Roll in cinnamon sugar, then add a pinch of crushed graham crackers for a crumb vibe.

If you cannot find biscuit dough

Crescent roll dough can work in a pinch, but it will be flakier and less donut like. Pizza dough can work too, but it is more work and takes longer to cook. For the true shortcut magic, biscuits are the move.

Different apple options

If you do not have apple pie filling, you can use applesauce, but it is wetter and less chunky. If you try it, use thick applesauce and expect a softer result. Personally, I stick with pie filling because it keeps 2 INGREDIENT Apple Pie Donut Holes tasting like actual pie.

If you want to keep going with simple desserts, my lazy day favorite is this 4 ingredient lemon cake. Totally different flavor, same low effort joy.

Make Ahead & Storage Tips

These are best warm, like most donut things in life. But you can still make them work for busy mornings or last minute guests.

How to make ahead

If you want the freshest results, prep the mixture and cook right before serving. But if life is chaotic, you can cook them earlier and rewarm.

  • Make ahead same day: Cook, cool, store, then reheat before serving. Add cinnamon sugar after reheating for the best stick and texture.
  • Next day: They will be softer, but still tasty. Reheat to bring them back to life.

How to store

  • Room temp: In an airtight container for about 1 day.
  • Fridge: Up to 3 days. Reheat before eating so they do not taste cold and dense.

How to reheat

  • Air fryer: 2 to 3 minutes at 320 F.
  • Oven: 5 to 7 minutes at 325 F.
  • Microwave: 10 to 15 seconds, but they will be softer, not crisp.

One more real life tip: if you store them already coated in cinnamon sugar, it can get a little melty. It is not bad, just different. I like to re roll them in a fresh pinch of cinnamon sugar after reheating.

Common Questions

1) Do I have to chop the apples in the pie filling?
You do not have to, but I strongly recommend it. Smaller pieces mix better and cook more evenly inside the dough.

2) Can I bake them instead of frying?
Yes. Baking is the easiest and least messy. Brush with a little melted butter so the cinnamon sugar sticks well.

3) How do I keep them from sticking to the air fryer basket?
Lightly spray the basket or use parchment made for air fryers. Also do not overcrowd, they need a little space.

4) Why are mine raw in the middle?
They were probably too large. Make smaller bites and cook a few extra minutes. If your outside browns fast, lower the heat a bit and cook longer.

5) Can I double the batch?
Absolutely. Just cook in rounds so you do not stack them on the tray or basket. Crowding makes them steam instead of crisp.

A sweet little wrap up and your next stop

If you want an easy treat that tastes like fall comfort food, 2 INGREDIENT Apple Pie Donut Holes are the answer. Keep the pieces small, do not overmix, and finish with a buttery cinnamon sugar roll for that donut shop feel. I also love having a couple quick recipe references saved, like this 2 Ingredient Apple Pie Donut Holes (Quick & Easy) and these 2 Ingredient Apple Donuts (No Yeast, Butter, or Eggs) when I want to compare methods. Make a batch this week, and do not be surprised if they disappear before they even cool.
2 INGREDIENT Apple Pie Donut Holes

Delicious 2 INGREDIENT Apple Pie Donut Holes rolled in cinnamon sugar.

2 Ingredient Apple Pie Donut Holes

Quick and cozy bite-sized treats that combine the flavors of apple pie and donuts, made with just two ingredients: biscuit dough and apple pie filling.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Refrigerated biscuit dough Classic buttermilk style recommended.
  • 1 can Apple pie filling Chop the apple pieces for better mixing.
Optional Coating
  • 1/2 cup Cinnamon sugar Mix sugar and cinnamon to taste, roll hot donut holes in it.
  • 2 tablespoons Melted butter Brush on the donut holes for the cinnamon sugar to adhere.

Method
 

Preparation
  1. Chop the apple pieces in the apple pie filling can using kitchen scissors.
  2. In a bowl, gently fold the chopped apple pie filling into the quartered biscuit dough pieces.
  3. Avoid overmixing; you want little pockets of apple.
Cooking
  1. Choose a cooking method: Air fry at 350°F for 6-9 minutes, bake at 350°F for 10-14 minutes, or pan fry in a shallow layer of oil until golden.
Finishing Touch
  1. Immediately roll the warm donut holes in the cinnamon sugar or brush with melted butter first for better adhesion.

Notes

These donut holes are best served warm. They can be stored in an airtight container at room temperature for a day or in the fridge for up to 3 days, but will soften over time. Reheat before serving for the best results.
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DessertsSnacks

2-INGREDIENT PEANUT BUTTER FUDGE

by Cuts Food
written by Cuts Food

2-INGREDIENT PEANUT BUTTER FUDGE saved me last weekend when I needed a quick dessert that still felt like a hug on a plate. You know those moments when friends are on their way and the snack drawer is empty? This is my go-to rescue. It’s simple, sweet, and rich without being fussy, and it’s the kind of treat that makes people say wait, this only has two ingredients? I’ve tested it a bunch of ways, and I’ll share the easiest method, smart swaps, and how to store it so every square stays dreamy. Ready to make your kitchen smell amazing in under 10 minutes?
2-INGREDIENT PEANUT BUTTER FUDGE

What Ingredients are in 2 Ingredient Fudge?

Here’s what I use for the most reliable, creamy results. No candy thermometer, no stress. Just two pantry staples and a lined pan.

  • Creamy no-stir peanut butter: The classic base. Look for peanut butter that doesn’t separate. I prefer creamy for a smooth finish, but crunchy works if you like texture.
  • White chocolate chips or baking wafers: This is the structure that helps the fudge set. White chocolate melts easily and gives that sweet, fudge-like bite.

That’s it. Two ingredients you can keep on hand and pull out when the snack situation goes sideways. If you’re in a peanut butter mood and want another easy win, check out these soft cake mix peanut butter cookies for a quick-bake option that hits the same cozy notes.

For reference, you can also make this using canned vanilla frosting instead of white chocolate. It will be slightly softer with that old-school sweet flavor. But the white chocolate version slices cleaner and holds up better at room temp.

This 2-INGREDIENT PEANUT BUTTER FUDGE is rich enough to share and simple enough to make on a Tuesday. It’s the happy middle between effortless and impressive.
2-INGREDIENT PEANUT BUTTER FUDGE

How to Make 2 Ingredient Peanut Butter Fudge

Grab a square pan and line it with parchment so you can lift the whole slab out to slice. Then decide how you want to melt. I use the microwave for speed, but stovetop works too.

Microwave method

  • Line an 8-inch pan with parchment, leaving overhang for easy lifting.
  • Add 2 cups white chocolate chips to a microwave-safe bowl. Heat in 20 to 30 second bursts, stirring between each, until mostly melted.
  • Stir in 1 cup creamy peanut butter until silky. The residual heat finishes melting and everything becomes thick and glossy.
  • Spread into your prepared pan, smoothing the top with a spatula.
  • Tap the pan on the counter to pop air bubbles. Chill 1 to 2 hours until firm, or let it set at cool room temp if your kitchen isn’t warm.
  • Lift out, slice into squares, and try not to eat three before anyone sees you.

Stovetop method

Set a heatproof bowl over a pot with an inch of simmering water. Melt the white chocolate gently, then remove from heat and stir in peanut butter until smooth. Spread and set as above.

Pro tips for that clean, candy-shop bite: keep your bowl completely dry so the chocolate doesn’t seize, and stop heating when the chips look 80 percent melted. Patience and stirring finish the job without scorching.

Love no-fuss candy? Try this fun marshmallow swirl fudge recipe when you want something playful and pretty on a platter.

When you make 2-INGREDIENT PEANUT BUTTER FUDGE the first time, you’ll get a feel for how quickly it comes together. The hardest part is waiting for it to set.
2-INGREDIENT PEANUT BUTTER FUDGE

What Kind of Peanut Butter Is Best for Fudge?

Short answer: use a creamy, no-stir peanut butter. I reach for mainstream brands that list sugar and oil already mixed in. They give consistent texture and a smooth set. Natural peanut butter that separates can work, but it’s tricky. If there’s too much oil, your fudge may be greasy or soft.

Natural vs no-stir

If you love natural peanut butter, spoon off any excess oil on top and stir like your life depends on it. Aim for a thick, uniform consistency before measuring. Even then, your fudge might be a touch softer. Store it chilled for the cleanest slices.

Crunchy peanut butter adds nutty bites, which I love for a rustic finish. Salted vs unsalted? Salted gives a balanced, bakery-style flavor. If using unsalted, add a tiny pinch of salt to the melted mixture.

I made this for a weekend picnic and it vanished in ten minutes. I used a common creamy brand and it set perfectly at room temp. Zero leftovers, which is the best kind of review.

Above all, pick a peanut butter you actually like eating by the spoonful. The flavor really shines in such a simple recipe.

Easy Peanut Butter Fudge Variations

Once you nail the basics, it’s fun to riff. Drizzle melted dark chocolate across the top before chilling for a stylish marbled look. Or stir in a handful of mini marshmallows right before spreading for a chewy surprise. I also love to sprinkle flaky sea salt over the warm surface to balance the sweetness.

Craving something with crunch? Fold in chopped salted peanuts or pretzel pieces. You can also add a teaspoon of vanilla for a soft, cozy aroma. For a candy-shop vibe, press mini peanut butter cups into the top, then chill and slice around them.

If you’re obsessed with the peanut butter and chocolate combo, bookmark this easy dark chocolate peanut butter bark. It’s the snap-to-your-fudge’s-creaminess pairing you didn’t know you needed.

For cookie lovers, crumble a batch of these lunch lady peanut butter bars over the top for a nostalgic texture. I’ve also finished the fudge with a dusting of cocoa powder for a grown-up finish that looks fancy with zero effort.

How to Store Peanut Butter Fudge

This fudge is friendly. It stores well and travels like a champ. For the best texture, keep slices in an airtight container with parchment between layers.

At room temp, it stays fresh for 3 to 4 days, as long as your kitchen isn’t hot. If it’s warm where you are, tuck it in the fridge where it will keep up to a week. Refrigeration gives a firmer bite, which some folks love.

Want to make it ahead? Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving to restore that creamy, melt-in-your-mouth feel. If you’re in the mood for another simple treat to round out a dessert tray, this playful peanut butter cup dump cake is a crowd pleaser that pairs perfectly with bite-sized fudge squares.

Common Questions

Can I use almond bark instead of white chocolate chips?
Yes. Almond bark melts super smoothly and sets firm. Use the same amount as the chips and proceed with the same method.

Can I use natural peanut butter?
You can, but results vary. Stir it very well, pour off excess oil, and be prepared for a slightly softer fudge. Chill for the cleanest cuts.

Why did my fudge turn grainy or oily?
Grainy usually means the chocolate overheated. Oily can come from separated peanut butter. Melt gently, stir often, and use no-stir peanut butter for best texture.

How do I fix fudge that didn’t set?
Scrape it back into a bowl, warm gently, and stir in more melted white chocolate a little at a time until it thickens. Spread again and chill.

What size pan should I use?
An 8-inch square gives a nice thickness. A 9-inch pan works for thinner squares. Double the recipe for a 9 by 13 when feeding a crowd.

A Sweet Little Wrap-Up for Fudge Lovers

That’s the whole story: simple ingredients, quick melting, and a pan of creamy squares ready to share. 2-INGREDIENT PEANUT BUTTER FUDGE is the kind of recipe that fits real life. It’s fast, friendly, and easy to customize. If you want more ideas or visual guidance, I like this walkthrough for Easy 2 Ingredient Peanut Butter Fudge with video, and this cozy read on the 2-ingredient retro dessert I’m making for the holidays adds fun tips you can use. Now grab a spoon, melt some chocolate, and make your kitchen smell like pure peanut-buttery joy.

Pin this Recipe to make later! And follow me on Pinterest for more great recipes!

2 Ingredient Peanut Butter Fudge

This quick and easy 2-Ingredient Peanut Butter Fudge is a rich and creamy dessert perfect for any occasion, made with just peanut butter and white chocolate.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Creamy no-stir peanut butter Use a creamy peanut butter that doesn’t separate for best results.
  • 2 cups White chocolate chips or baking wafers This ingredient helps the fudge set.

Method
 

Microwave Method
  1. Line an 8-inch square pan with parchment paper, allowing overhang.
  2. In a microwave-safe bowl, add the white chocolate chips and heat in 20 to 30-second bursts, stirring in between, until mostly melted.
  3. Stir in the peanut butter until smooth and glossy.
  4. Spread the mixture into the prepared pan and smooth the top with a spatula.
  5. Tap the pan on the counter to release air bubbles, then chill for 1 to 2 hours until firm.
  6. Lift out of the pan, slice into squares, and enjoy.
Stovetop Method
  1. Set a heatproof bowl over a pot with simmering water.
  2. Melt the white chocolate gently, then remove from heat and stir in peanut butter until smooth.
  3. Spread the mixture into the prepared pan and proceed as above.

Notes

Store slices in an airtight container with parchment between layers. It stays fresh at room temperature for 3 to 4 days; refrigerate for up to a week. You can freeze for up to 2 months.
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