Kraft Marshmallow Fluff Peanut Butter Fudge Recipe: No-Bake Cloud-Like Richness

This Kraft Marshmallow Fluff Peanut Butter Fudge delivers a no-bake dessert that’s dangerously addictive—creamy, cloud-like layers of marshmallow fluff and peanut butter, set with rich chocolate. I perfected this recipe after years of testing, balancing textures so every bite has that perfect melt-in-your-mouth contrast.

The secret lies in precise melting techniques and patience during the setting phase.

What sets this fudge apart is its foolproof method that requires no oven, just a few simple tools and ingredients you likely already have. We’re talking 15 minutes of active prep followed by chilling time, making it ideal for last-minute gatherings or satisfying cravings without the mess of baking.

The combination of Kraft Marshmallow Fluff and creamy peanut butter creates a texture that’s simultaneously smooth and lightly chewy.

By the time you cut into this dessert, you’ll have perfectly set squares with glossy chocolate shells and velvety centers that practically dissolve on your tongue. The peanut butter adds depth while the marshmallow fluff keeps it light and airy—like a hug in dessert form.

This recipe makes 16 servings, perfect for sharing or gifting.

Store it in an airtight container for up to 5 days at room temperature, or freeze for longer storage. For variations, try adding chopped peanuts, chocolate chips, or a sprinkle of sea salt on top before it sets. Let’s make this decadent treat—no oven required!

Ingredients for kraft marshmallow fluff peanut butter fudge

Just 11 ingredients transform into no-bake fudge heaven—creamy, cloud-like, and irresistibly rich.

The Kraft Marshmallow Fluff is non-negotiable here—it’s what gives this fudge its signature light, airy texture. Grab the 14-ounce jar from any grocery store, but check the expiration date—older fluff can taste stale. The peanut butter should be creamy (not crunchy) and natural or regular—sugar-free versions won’t work. For the chocolate, Ghirardelli or Nestlé chips melt smoothly, but avoid white chocolate—it won’t set properly. The butter matters too; unsalted ensures you control the saltiness, and cutting it into small cubes makes melting a breeze. Pro tip: measure your peanut butter and marshmallow fluff by weight if you have a kitchen scale—it’s more accurate than volume measurements.

No marshmallow fluff? Substitute with 2 cups of whipped cream (whipped to stiff peaks), but expect a slightly denser texture. Running out of semi-sweet chocolate chips? Use 6 ounces of chopped dark chocolate bars—just chop them finely for even melting. The vanilla extract is easy to swap: 1 tsp of vanilla bean paste works too, but pure extract is more reliable. For the powdered sugar, if you don’t have any, sifted granulated sugar in a pinch (though it won’t be as smooth). The heavy cream can be replaced with half-and-half, but it’ll be slightly less rich. Salt is crucial—Diamond Crystal kosher salt dissolves perfectly, but any fine sea salt works. And if you’re feeling fancy, add a pinch of flaky salt on top before it sets.

This fudge sets best in the fridge, but room temperature works for 2-3 hours if you’re impatient. For longer storage, freeze it in an airtight container for up to 3 months—just let it sit at room temperature for 10 minutes before serving. Cut into squares while it’s still slightly soft for clean edges. Leftovers? Reheat gently in the microwave (10-second bursts) to restore that melt-in-your-mouth texture. Double the recipe if you’re making it for a crowd—it disappears fast. And trust me, the first batch is always the best—once it’s gone, you’ll be reaching for the ingredients again.

Step-by-step instructions for kraft marshmallow fluff peanut butter fudge

Here’s how to create this dreamy, no-bake treat with perfect texture every time.

In a large, heavy-bottomed saucepan, combine the 1 cup unsalted butter, 6 oz dark chocolate bars (chopped into small pieces), and 0.5 cup heavy cream. Place the saucepan over medium-low heat and stir gently until everything melts completely and the mixture reaches a smooth, glossy consistency. Here’s the thing—you want to keep the heat low to prevent scorching, but you also need enough heat to fully melt the chocolate.

Once melted, remove the saucepan from heat and immediately stir in the 1 tbsp vanilla extract and 0.25 tsp diamond crystal kosher salt. Let the mixture cool slightly for 5 minutes—it should be warm to the touch but not hot enough to melt the marshmallow fluff when combined. This cooling step is crucial for maintaining the perfect cloud-like texture of the final fudge.

In a separate large mixing bowl, combine the 2 cups Kraft Marshmallow Fluff and 1.5 cups creamy peanut butter. Use a hand mixer or stand mixer to beat these ingredients together on medium speed for 2-3 minutes until completely smooth and fully incorporated. The mixture should look like a thick, creamy peanut butter-marshmallow blend with no lumps remaining.

Here’s where it gets fun—gently pour the warm chocolate mixture into the marshmallow-peanut butter blend while continuing to mix on low speed. This gradual incorporation prevents the marshmallow fluff from breaking down too quickly. Mix just until the chocolate is fully distributed throughout the mixture. You’ll see the colors beautifully swirl together, creating that signature marbled look that makes this fudge so irresistible.

Remove the mixing bowl from the mixer and fold in the 1.5 cups semi-sweet chocolate chips and 0.5 cup granulated sugar using a silicone spatula. Be gentle to avoid incorporating too much air, which could affect the final texture. The chocolate chips will melt slightly from the residual heat in the mixture, but you want to maintain some distinct pockets for that satisfying crunch in every bite.

Next, fold in the 0.25 cup powdered sugar to help balance the richness of the peanut butter and marshmallow fluff. The powdered sugar will also contribute to that signature fudge consistency—light, fluffy, and just firm enough to hold its shape when cut. At this stage, the mixture should be thick but still pourable. If it’s too thick, you can gently warm it in the microwave for 10-15 seconds to loosen it slightly.

Lightly grease an 8×8-inch baking dish with the 1 tbsp vegetable oil, making sure to coat the bottom and sides evenly. This prevents the fudge from sticking and makes for easy removal later. Pour the fudge mixture into the prepared pan, spreading it out evenly with the back of a spatula. Tap the pan gently on the counter a few times to release any air bubbles that may have formed during mixing.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the fudge is completely set and firm to the touch. This chilling time is essential for developing the perfect texture—neither too soft nor too hard. If you’re impatient, you can speed up the process by placing the pan in the freezer for 1.5-2 hours, but be careful not to over-chill, which could make the fudge too brittle.

Once the fudge has fully set, remove it from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly before cutting. This makes it easier to achieve clean, sharp edges. Using a sharp knife, cut the fudge into 16 equal squares (about 2×2 inches each). For the cleanest cuts, dip the knife in hot water, wipe it dry, and press straight down without sawing back and forth.

Serve immediately for the best texture—this fudge is at its peak when it’s slightly warm and melts gently on the tongue. If you need to store it, keep it refrigerated in an airtight container for up to 1 week. The combination of creamy peanut butter, fluffy marshmallow fluff, and rich dark chocolate creates a texture that’s almost too good to be true—light as a cloud but rich enough to satisfy any sweet tooth.

Creative variations of kraft marshmallow fluff peanut butter fudge

Peanut Butter Variations

Swap out creamy peanut butter for crunchy peanut butter—the texture stays rich but adds delightful little crunch pockets. I’ve also tested this with almond butter (½ cup) mixed with 1 cup peanut butter for a nutty twist that works beautifully.

For a spicy kick, add ½ tsp cayenne pepper to the chocolate mixture before pouring—trust me, the heat balances the sweetness perfectly. 🌶️

Chocolate Alternatives

White chocolate lovers? Replace the semi-sweet chocolate chips with 1.5 cups white chocolate chips—just add 1 extra tbsp heavy cream to help melt smoothly. For a milk chocolate version, use 1.5 cups milk chocolate chips and reduce the granulated sugar to ¼ cup since milk chocolate is sweeter.

Dark chocolate purists should try 70% cocoa dark chocolate for a more intense flavor profile.

Add-Ins Galore

Fold in ½ cup chopped peanuts or toasted pecans for crunch—just toast them in a dry pan for 3-4 minutes until fragrant. For a coffee twist, add 1 tsp instant espresso powder to the chocolate mixture. Caramel lovers?

Drizzle ¼ cup caramel sauce over the set fudge before cutting. And don’t forget sea salt—sprinkle flaky Maldon salt on top before it sets for a gourmet touch.

Seasonal Twists

Summer version? Swap ½ cup marshmallow fluff for whipped cream (whipped to stiff peaks) and add ¼ cup freeze-dried strawberries for a fruity surprise. Winter calls for cinnamon—add ½ tsp ground cinnamon to the peanut butter mixture.

For a holiday treat, mix in mini marshmallows (½ cup) and crushed candy canes (1 tbsp) for festive colors and flavors. 🎄

Dietary Adaptations

For a lower-sugar option, reduce granulated sugar to ¼ cup and add 1 tbsp honey to the chocolate mixture. Vegan version? Use vegan marshmallow fluff (like Dandies brand), vegan peanut butter (like Justin’s), and vegan chocolate chips (Enjoy Life brand).

The texture stays creamy—just chill the fudge 1 extra hour to set properly. Allergy-friendly? Ensure your peanut butter is certified allergen-free and use gluten-free chocolate chips.

Make-Ahead Magic

This fudge actually improves overnight—the flavors meld beautifully. I like to make it the night before holidays or parties so it’s ready to serve. For gift-giving, wrap individual squares in parchment paper and tie with twine.

Freeze extras in airtight containers for up to 3 months—just thaw at room temperature for 30 minutes before serving. Pro tip: Double the recipe if you’re making it for a crowd—it disappears faster than you can say “seconds, please!”

Frequently asked questions