This no-bake, three-ingredient peanut butter fudge was the first thing I ever made. I was nine years old and in a home-economics class at summer camp. I couldn’t believe how easy it was or how yummy. Now, my kids make it (and impress their friends by whipping up a small batch). They get that same sense of satisfaction knowing they did it all by themselves.
- Peanut butter (creamy or crunchy)
- Powdered milk
Using a fork or a food processor, mix the peanut butter and honey together first. When well-blended, slowly add the powdered milk and mix in until it is smooth.
Depending on the amount you make, you can spread it onto a dinner plate or into a cake pan – it just needs to be shallow enough so that the fudge is, at most, 1/2 thick when evenly spread. There’s no need to grease the pan or dish since peanut butter is oily enough!
Put the dish or pan in the refrigerator for at least 1 hour, preferably overnight. Remove it and, using a table knife, cut small squares (it’s very rich). Lift out and serve. Note, you could substitute your favorite kind of nut butter although sunflower seed butter may require adding a touch more powdered milk since it tends to be runnier than other nut butters.