I love easy fudge. Seriously. It’s one of my favorite all-around, go-to recipes for gifting, special occasions, family get-togethers, and even just to have around the house for my own family (whole family included, because nobody in my house says no to fudge). This Reese’s fudge recipe is hands-down one of my favorite things to make when I need a crowd-pleasing treat in a hurry, and today I’m sharing all my tips so your batch turns out just as creamy and dreamy as mine. So grab your square pan, your parchment paper, and let’s get into it!
My standard “easy fudge recipe” is simply 1 can of sweetened condensed milk + 3 cups of chocolate. It’s about as simple ingredients as a recipe gets, and I’ve used that formula to make Pralines & Cream Fudge, Chocolate Covered Cherry Fudge, Caramel Potato Chip Fudge, and lots of others. Honestly, once you learn this one formula you basically unlock an entire world of homemade fudge recipes, and that feels like a superpower.
Why This Reese’s Peanut Butter Fudge Recipe Is King Of Easy Desserts
Today’s fudge follows a similar ingredient pattern, but it’s slightly tweaked. Last month I discovered I could use peanut butter in place of the sweetened condensed milk in my beloved fudge recipe. I was super excited over this for a couple of reasons — A) I get a lot of reader complaints about the SCM in my fudge recipe, and now I have a great alternative to offer! and B) I think I actually like the creamy texture I get from the peanut butter better than the SCM! So it’s a total win-win, and honestly it might just be the king of easy desserts in my recipe box right now.
This peanut butter fudge is so easy to make and incredibly creamy. And just think of all the fun things you can do with peanut butter fudge! Adding M&Ms, Oreos, caramel… omg, just so much potential. This is seriously a fun recipe to play around with once you’ve got the base down, and it’s a great gift for literally anyone on your list, peanut butter lovers especially.
I went with a fairly predictable add-in: Reese’s cups. You can’t go wrong with Reese’s, right?! If you’re a Reese’s lovers household like mine, this one is going to be a huge hit from the very first taste.
Simple Ingredients For This Easy Peanut Butter Fudge
One of the best things about this easy peanut butter fudge is that it really does use simple ingredients you probably already have hanging around the pantry. We’re talking creamy or crunchy peanut butter (I’ve made it both ways and both are delicious fudge, so use whatever you’ve got), milk chocolate chips or semi-sweet chocolate chips depending on your mood, a little butter, and a bag of Reese’s cups chopped into small pieces. That’s it! No candy thermometer required, no complicated recipe steps, nothing fussy. If you’ve ever been intimidated by homemade fudge recipes before, this is the one that’s going to convince you it really can be this simple.
You can also swap in Reese’s pieces or even Reese’s peanut butter chips if that’s what you’ve got in the baking cabinet — either one will give you that same unmistakable Reese’s flavor running all through the fudge. And if you want a slightly different flavor profile, try a spoonful of brown sugar melted in with the chocolate peanut butter fudge base for a little extra richness.
If you’re a peanut butter fan in the slightest, this recipe is totally for you! I was an addict after the first bite, and I have a feeling you will be too once you get a taste of this creamy peanut butter fudge.
Tips For The Best Results Every Time
Here’s the hardest part of this whole recipe: waiting for it to set up in the fridge before you cut into it! I know, I know, it’s rough. But a few tips will get you to best results every time. First, line your 9-inch pan with aluminum foil or wax paper so the edges of the pan don’t fight you when it’s time to lift the fudge out. Leave a little overhang on the sides, that way you can just lift the whole fudge layer right out onto a cutting board instead of wrestling it out of the corners and off the bottom of the pan.
Second, melt your chocolate mixture low and slow. Use medium heat on the stovetop, or if you’re microwaving, go in 30-second increments, stirring between each one so nothing scorches. A scorched melted chocolate mixture is sad and grainy, and nobody wants that texture ruining an otherwise delicious fudge. If you’re nervous about overheating it, a splash of cold water in a bowl nearby (to test consistency, not to add to the fudge!) can help you judge when things are ready.
Third, work fast once you pour fudge mixture into the pan. Press your chopped Reese’s cups or whole Reese’s peanut butter cups right on top of the fudge while it’s still warm and glossy so they really sink in and stick. Pressing a few extra halves on the top of the peanut butter cups layer right before it sets also makes for the prettiest presentation if you’re planning on gifting this or bringing it to a cookie exchange.
How To Store Your Reese’s Fudge
Once your reese’s fudge recipe is set and sliced, store the pieces in an airtight container at room temperature for up to a few days, or pop it in the fridge if you want it to last a couple of weeks. I like to layer mine with little pieces of parchment paper in between so the pieces don’t stick together in the container. This fudge also freezes beautifully, which makes it perfect for getting a head start on the holiday season or stocking up before a holiday party without any last-minute stress.
Just a heads up on nutrition if you’re tracking things like daily value percentages — this is a rich, indulgent treat, so one serving of food here is meant to be a small square, not the whole corner of the pan (even though I totally understand the temptation). Everything in moderation, friends!
More Sweet Treats For Reese’s Lovers
If this Reese’s peanut butter cup fudge has you spiraling into full-on Reese’s mode (no judgment, I get it), you’ve got options. My Chocolate Peanut Butter Cup Cake is basically this fudge’s cake cousin, and my Peanut Butter Hot Fudge Reese’s Brownies take things even further into gooey, fudgy territory. For an easier, no-bake option that still delivers that classic Reese’s flavor, my Skinny Reese’s Cup Milkshake is a fun way to get your fix in a glass instead of a square pan.
And if you want to go full homemade and try your hand at making your own Reese’s cups from scratch before chopping them into this fudge, my Homemade Reese’s Easter Eggs recipe is basically the blueprint, just in egg form instead of cups.
A Few More New Recipes To Try
Can we talk about how good peanut butter and chocolate are together in literally any form? If you love this fudge, I’d bet money you’ll also love my Classic Peanut Butter Cookies, or if you’re really in a rush, my Tagalong-Stuffed Peanut Butter Cookies are stuffed with even more peanut butter goodness. When you’re ready to place cookie dough rounds on a baking sheet and you want something truly foolproof, my 3-ingredient peanut butter cookies recipe uses just natural peanut butter, sugar, and an egg, no flour needed, and it comes together in one large bowl in minutes.
And if fudge is really your love language the way it’s mine, don’t miss my Salted Caramel Fudge or my Tiger Butter Fudge for more easy, crowd-pleasing options the whole family will request again and again.
Make This Easy Reese’s Fudge Recipe Today
Whether this is your first time making homemade fudge or you’re a seasoned pro, this easy Reese’s peanut butter fudge recipe is about as simple recipe as it gets, and the payoff is huge. Place butter, peanut butter, and chocolate chips together, melt, pour, top with Reese’s, chill, and slice. That’s really all there is to it! Snap a photo of your finished fudge layer and share it on social media, I always love seeing your versions pop up with the hashtag #somethingswankyrecipes. Scroll down for the full recipe card, and get ready for this to become your new favorite holiday season tradition.
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Easy Peanut Butter Reese’s Cup Fudge
Ingredients
- 3/4 cup creamy peanut butter
- 3 1/2 cups white chocolate morsels or melting candy (like Wilton’s)
- 1 cup Reese’s Cup minis
Instructions
- Over low heat (must be LOW), melt the peanut butter in a medium sauce pan, stirring continuously.
- Add the white morsels and continue to stir until everything is melted and smooth.
- Line an 8×8 baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish. Add the Reese’s minis to the top and gently press into the fudge.
- Allow to cool for at least 4 hours or overnight before cutting into 2-inch squares.