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Creamy cashew peanut butter fudge squares topped with roasted cashews, served on a marble board with more cashews in the background.

Easy Cashew Peanut Butter Fudge Recipe for Sweet Cravings - Quick, Creamy, and Irresistible

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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert, Snack
Cuisine American
Servings 36 Small Squares

Ingredients
  

  • Peanut butter: Creamy, no-stir peanut butter works best (not natural/drippy).
  • Cashew butter: Creamy and smooth for texture and mild, buttery flavor.
  • Sweetened condensed milk: One 14-ounce can.
  • Unsalted butter: Adds richness and helps set the fudge.
  • Vanilla extract: Rounds out the flavor.
  • Fine sea salt: Just a pinch enhances sweetness.
  • Optional add-ins/toppings: Chopped roasted cashews or peanuts
  • Mini chocolate chips or a chocolate drizzle
  • Flaky sea salt
  • Cinnamon or espresso powder (a small pinch)

Instructions
 

  • Prep your pan: Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
  • Measure and set up: In separate measuring cups, portion out 1 cup creamy peanut butter and 1 cup cashew butter. Open the condensed milk and set 4 tablespoons of butter aside.
  • Warm the base: In a medium saucepan over low heat, add the butter and sweetened condensed milk. Stir gently until the butter melts and the mixture looks silky, about 2–3 minutes. Do not boil.
  • Stir in the nut butters: Add the peanut butter and cashew butter. Continue stirring over low heat until everything is fully combined, thick, and smooth, 2–4 minutes. Scrape the bottom and corners to prevent scorching.
  • Flavor it: Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Taste and adjust salt if needed.
  • Add extras (optional): Fold in up to 1/2 cup chopped nuts or mini chocolate chips. If using chocolate chips, let the mixture cool 1–2 minutes before adding to prevent melting.
  • Transfer and level: Scoop the mixture into the lined pan. Smooth the top with a spatula. If you like, sprinkle flaky sea salt or extra chopped nuts over the surface.
  • Set the fudge: Refrigerate until firm, 2–3 hours. For the cleanest cuts, chill at least 4 hours or overnight.
  • Slice and serve: Lift out using the parchment overhang. Warm a sharp knife under hot water, wipe dry, and cut into 1-inch squares. Serve slightly chilled or at room temperature.