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
More Easy No Bake Recipes:
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
This fudge is super yummy & easy! Thank you!
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!
Only 5 minutes and 2 ingredients to prepare? Wow! The fastest chocolate bars i’ve ever known.
Quicker than going to the store to buy them!
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.
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
Hi Gwen! Here is a link to Katie’s healthy chocolate sauce recipe 🙂
https://lett-trim.today/2010/05/20/homemade-artisana-cacao-bliss/%3C/a%3E%3C/p%3E
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