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Reese’s Peanut Butter Fudge
Reese’s peanut butter fudge is a no-bake fudge that is also rich and creamy. This decadent fudge is easy to make with Reese’s peanut butter cups and rich chocolate.
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Reese’s peanut butter fudge is a delectable no-bake fudge recipe that is stuffed with creamy peanut butter cups and rich chocolate. Chocolate and peanut butter is possibly the world’s best combination, and this creamy fudge, made with Reese’s peanut butter cups, is downright addicting. With four simple ingredients, you can whip this easy recipe up in just a few minutes.
Looking for more easy-to-make fudge recipes? Peanut Butter Fudge, Rocky Road Fudge, and Oreo Fudge are three more yummy treats that are sure to be a huge hit.
Reese’s Peanut Butter Fudge Ingredients
You will need:
- 40 Reese’s full-size peanut butter cups, divided
- 3 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 4 tablespoons heavy cream
PRO TIP: Make sure you buy condensed milk rather than evaporated milk. The evaporated milk is too runny for this recipe, and your fudge won’t harden.
Substitutions and Additions
CHOCOLATE CHIPS: You could mix the semi-sweet chocolate chips with other flavors – peanut butter chips, white chocolate chips, milk chocolate chips, or dark chocolate chips. Just make sure your total chips add up to 3 cups.
How to Make Reese’s Peanut Butter Fudge
STEP ONE: Line a 9×9 pan with aluminum foil, and lightly spray with nonstick spray. Set it aside.
STEP TWO: Line the bottom of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half, and place them along the edges of the pan. This should completely cover the bottom of the pan.
STEP THREE: Slice into quarters or crumble the remaining 20 peanut butter cups and set aside.
PRO TIP: Refrigerating Reese’s peanut butter cups for 10 minutes makes them much easier to chop.
STEP FOUR: Using a 1.5 to 2-quart heavy-bottomed saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.
STEP FIVE: Spread the chocolate mixture over the top of the peanut butter cups lining the pan.
STEP SIX: Evenly sprinkle the sliced or crumbled peanut butter cups over the tops of the chocolate layer. Lightly press the peanut butter cup topping into the warm chocolate.
PRO TIP: To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
STEP SEVEN: Allow the fudge to cool to room temperature for 30 minutes.
STEP EIGHT: Cover with cling film and chill in the fridge for an additional 30 minutes.
STEP NINE: Slice the fudge and serve.
PRO TIP: To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely, and cut one long slice (the heat will help the blade to glide through).
How to Serve Reese’s Peanut Butter Fudge
This creamy peanut butter fudge is the perfect treat for gift-giving, cookie exchanges, a delicious dessert, or a holiday treat. Enjoy a piece with a refreshing drink like iced tea or something more indulgent like homemade hot chocolate. If you are giving this homemade fudge as a gift, we recommend lining a tin with wax paper and carefully laying the fudge inside, then tying it all up with a pretty ribbon.
Storage
IN THE FRIDGE: Store any leftovers of this delicious fudge recipe in the refrigerator in an airtight container for up to 1 week.
IN THE FREEZER: You can freeze this Reese’s peanut butter cup fudge for up to 3 months in an airtight container.
Reese’s peanut butter fudge combines Reese’s peanut butter cups, chocolate chips, sweetened condensed milk, and heavy cream combine to make a rich and creamy fudge. This easy no-bake Reese’s peanut butter fudge tastes so amazing that you won’t be able to stop snacking! Reese’s peanut butter fudge is so simple to make and rich and delicious to enjoy.
FREQUENTLY ASKED QUESTIONS
Can I freeze this easy recipe?
This easy peanut butter fudge can be frozen for up to 3 months.
Can I add different types of baking chips to the chocolate peanut butter fudge?
As long as you keep the total quantity of chips that the original recipe calls for, you can mix the flavors up however you wish.
How do I slice chilled fudge easily?
To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely, and cut one long slice (the heat will help the blade to glide through).
MORE RECIPES YOU’LL LOVE
- Reese’s Peanut Butter Cup Mini Cheesecakes
- Peanut Butter Lasagna
- Peanut Butter Cookie Dough
- Peanut Butter Cookie Cups
Reese’s Peanut Butter Fudge
Reese’s peanut butter fudge is a no-bake fudge that is also rich and creamy. This decadent fudge is easy to make with Reese’s peanut butter cups and rich chocolate.
Ingredients
- 40 Reese’s full-size peanut butter cups divided
- 3 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 4 tablespoons heavy cream
Instructions
- Line a 9×9 pan with aluminum foil, and lightly spray with nonstick spray. Set it aside.
- Line the bottom of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half, and place them along the edges of the pan. This should completely cover the bottom of the pan.
- Slice into quarters or crumble the remaining 20 peanut butter cups and set aside.
- Using a 1.5 to 2-quart heavy-bottomed saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.
- Spread the chocolate mixture over the top of the peanut butter cups lining the pan.
- Evenly sprinkle the sliced or crumbled peanut butter cups over the tops of the chocolate layer. Lightly press the peanut butter cup topping into the warm chocolate.
- Allow the fudge to cool to room temperature for 30 minutes.
- Cover with cling film and chill in the fridge for an additional 30 minutes.
- STEP NINE: Slice the fudge and serve.
Notes
Make sure you buy condensed milk rather than evaporated milk. The evaporated milk is too runny for this recipe, and your fudge won’t harden.
Refrigerating Reese’s peanut butter cups for 10 minutes makes them much easier to chop.
To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely, and cut one long slice (the heat will help the blade to glide through).
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