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No Cook, No Fail Peanut Butter Fudge

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Chilling Time15 min


  • 1 cup margarine
  • 1 cup peanut butter (creamy or crunchy)
  • 1 teaspoon vanilla
  • 1/2 pound powdered sugar


  1. In sauce pan over medium heat, melt margarine and peanut butter.  Mix until combined.
  2. Add vanilla and turn off heat.  Remove from stove.
  3. Add powdered sugar a little at a time.  Mix to combine. 
  4. Put mixture on greased baking sheet (or cover baking sheet with wax paper).  Smooth out to an even layer and let chill in refrigerator for 15 minutes.  Cut and serve.

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If you don't want to cook at all, then just leave the margarine sitting out on your counter in a warm area in your kitchen until the margarine is at room temp. Warming the margarine and peanut butter together in a saucepan would speed up the process, however and it would make it easier to combine those 2 ingredients. You could put a bowl in your microwave, instead of using the stove. Someone wrote that butter works even better than margarine. I've found that butter usually works best in every recipe you can think of. Cookies, cake, shortbread, fudge, etc., all are enhanced both in crumb texture and in flavor when butter is used. It really is very different from margarine. The size pan you use will determine how thick the fudge comes out. The longer the pan, the thinner your fudge squares will be. The shorter the pan, the thicker your fudge squares will be. Make it the thickness you like the best. There's no right/wrong, here.

i thought this was no cook?

What size pan was it?

I know this may sound stupid, but what size baking sheet? I have several different sizes, and would like to know how thick it is on the size you use.

Can you change the margarine to butter?

I have made this with butter and I like the results better...the margarine tends to grease up the top of the fudge, the butter doesnt. I also use 3 1/2 c. of powdered sugar. also...for a extra treat, add hershey bar pieces to the top of the pan after you smooth out the layer and cover for a few minutes to melt the chocolate bars--use a butter knife to spread evenly. Makes it like a reeses peanut butter cup. Yum!

What size bag of powdered sugar are you using?

Thanks for bringing our attention to this error. We have corrected the recipe and it now reads correctly. Thanks again! -- Editor of

Can I make this with out the sugar?

We do not recommend making this recipe without the sugar. Since sugar is one of the dry ingredients in the recipe, it would be difficult to balance the wetter ingredients without the sugar. Hope this helps! -- Editor of


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