4-Ingredient Peanut Butter Protein Fudge (No Bake) – Simple, Creamy, Satisfying

This fudge tastes like dessert but works like a snack. It’s creamy, rich, and takes just minutes to stir together—no stove or oven needed. With only four pantry-friendly ingredients, you get a sweet bite that’s actually filling.

It sets in the fridge, slices cleanly, and keeps well all week. Perfect for post-workout, lunch boxes, or late-night cravings.

Why This Recipe Works

• No bake, no fuss: Everything mixes in one bowl and sets in the fridge. Clean-up is easy.
• Balanced macros: Protein powder adds staying power, peanut butter brings healthy fats, and a touch of sweetness keeps it dessert-like.
• Customizable texture: A splash of milk makes it softer; a little extra protein powder firms it up.
• Scales well: Double the batch for meal prep or slice smaller pieces for portion control.

Ingredients

• Creamy natural peanut butter (well-stirred, no added sugar preferred)
• Vanilla or unflavored protein powder (whey or plant-based)
• Maple syrup or honey (for sweetness and binding)
• Milk of choice (dairy or unsweetened non-dairy) just enough to help it come together

How to Make It

1. Line your pan: Use an 8×4-inch loaf pan or small square dish.

   Line with parchment, leaving overhang for easy lifting.

2. Mix the base: In a medium bowl, stir 1 cup peanut butter with 3–4 tablespoons maple syrup until smooth.
3. Add protein: Stir in 1/2 to 3/4 cup protein powder. It will look thick and doughy—this is normal.
4. Adjust with milk: Add 1–3 tablespoons milk, a little at a time, until the mixture is thick but spreadable. You want a soft fudge batter that holds its shape.
5. Press and smooth: Scrape into the lined pan.

   Press flat with a spatula. For a cleaner top, lay a piece of parchment on the surface and smooth with your hand.

6. Chill to set: Refrigerate for 1–2 hours, or freeze for 25–35 minutes, until firm.
7. Slice and serve: Lift out using the parchment and cut into 12–16 squares. Keep chilled for best texture.

How to Store

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze up to 2 months.

  Place parchment between layers to prevent sticking. Thaw at room temp for 10–15 minutes before eating.

• On the go: Pack with an ice pack. The fudge softens at warm temperatures.

Health Benefits

• Protein for satiety: Protein powder supports muscle repair and helps keep you full.
• Healthy fats: Peanut butter provides monounsaturated fats that support energy and satisfaction.
• Lower in added sugar: Using maple syrup or honey keeps the ingredient list short and simple.
• No baking, minimal processing: You control the ingredients and avoid ultra-processed fillers.

Pitfalls to Watch Out For

• Dry or crumbly mixture: This means you need more milk.

  Add 1 teaspoon at a time until it just comes together.

• Too soft to slice: Chill longer or add a tablespoon more protein powder, then re-press and refrigerate.
• Gritty texture: Some protein powders don’t dissolve smoothly. Choose a fine, high-quality powder.
• Too sweet or not sweet enough: Taste the mixture before setting. Adjust maple syrup by a teaspoon at a time.
• Oily separation: Natural peanut butter can separate.

  Stir the jar thoroughly before measuring.

Variations You Can Try

• Chocolate swirl: Marble in 2 tablespoons melted dark chocolate before chilling.
• Crunch factor: Fold in chopped peanuts, cacao nibs, or crisped rice cereal.
• Salty-sweet: Sprinkle flaky sea salt on top after pressing into the pan.
• Different nut/seed butters: Almond butter, cashew butter, or sunflower seed butter all work.
• Chocolate version: Use chocolate protein powder and add 1 tablespoon cocoa powder for deeper flavor.
• Cinnamon latte: Add 1/2 teaspoon cinnamon and a splash of espresso or coffee concentrate.

FAQ

What type of protein powder works best?

Whey blends usually give the smoothest texture and set nicely. Plant-based powders work too but can be drier; you may need extra milk to reach a fudgy consistency.

Can I make this without added sweetener?

Yes. Swap the maple syrup for an equal amount of milk plus a few drops of liquid stevia or monk fruit, then adjust to taste.

Note that the syrup also helps bind, so the texture may be slightly softer.

How do I make it dairy-free?

Use a plant-based protein powder and non-dairy milk such as almond, oat, or soy. Everything else stays the same.

Can I use powdered peanut butter (PB2)?

You can replace part of the peanut butter with PB2 for lower fat, but keep some real peanut butter for structure and richness. Start with 1/2 cup peanut butter plus 1/4 cup reconstituted PB2, then adjust milk.

Why isn’t my fudge setting?

It’s likely too warm or too wet.

Chill longer, or mix in 1–2 tablespoons additional protein powder, press back into the pan, and refrigerate again.

How big should the pieces be?

Cut into 12–16 squares for snack-sized bites. For higher protein per piece, cut into 9 larger squares.

Wrapping Up

This 4-ingredient peanut butter protein fudge is quick, forgiving, and truly satisfying. You get dessert vibes without the oven and a solid protein boost in every square.

Keep a batch in the fridge, slice as needed, and tweak the sweetness and texture to fit your taste. Simple ingredients, big payoff.

4-Ingredient Peanut Butter Protein Fudge (No Bake) - Simple, Creamy, Satisfying

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 12 servings

Ingredients

  

• Creamy natural peanut butter (well-stirred, no added sugar preferred)
• Vanilla or unflavored protein powder (whey or plant-based)
• Maple syrup or honey (for sweetness and binding)
• Milk of choice (dairy or unsweetened non-dairy) just enough to help it come together

Instructions

 

• Line your pan: Use an 8x4-inch loaf pan or small square dish.Line with parchment, leaving overhang for easy lifting.
• Mix the base: In a medium bowl, stir 1 cup peanut butter with 3–4 tablespoons maple syrup until smooth.
• Add protein: Stir in 1/2 to 3/4 cup protein powder. It will look thick and doughy—this is normal.
• Adjust with milk: Add 1–3 tablespoons milk, a little at a time, until the mixture is thick but spreadable. You want a soft fudge batter that holds its shape.
• Press and smooth: Scrape into the lined pan.Press flat with a spatula. For a cleaner top, lay a piece of parchment on the surface and smooth with your hand.
• Chill to set: Refrigerate for 1–2 hours, or freeze for 25–35 minutes, until firm.
• Slice and serve: Lift out using the parchment and cut into 12–16 squares. Keep chilled for best texture.