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This Reese’s Fudge combines chocolate fudge and Reese’s Peanut Butter Cups! It’s an easy fudge with sweetened condensed milk so it’s no fail – and there is peanut butter in every bite!
Peanut Butter Cup Fudge
Reese’s fudge is the best because it has chopped up peanut butter cups sprinkled throughout the entire pan. This recipe takes Reese’s to the extreme! I originally made this by placing the peanut butter cups in the bottom of the pan, but I think I prefer chopping them and stirring them in the fudge – it’s prettier that way.
This fudge has so many Reese’s Peanut Butter Cups in it to make it feel like you’re biting into a giant Reese’s!
Ingredients Needed
- Reese’s Peanut Butter Cups: I use full size candy, but you can use miniature if that’s what you have.
- Semi-Sweet Chocolate Chips: A major component in easy fudge.
- Sweetened Condensed Milk: This is the magic of the fudge – helps melt the chocolate and keep it soft enough to turn into fudge.
How to make Reese’s Fudge
- Chop peanut butter cups until chunky. Reserve about ¼ cup for the top of the fudge.
- Place chocolate chips and sweetened condensed milk in a large microwave safe bowl. Heat 1 minute on high, then stir, then heat in additional 30 second increments, stirring after, until melted and smooth.
- Once everything is melted together, remove from heat and stir in vanilla extract. Stir in chopped peanut butter cups and press into a 9×9-inch pan that’s been lined with foil or parchment paper and sprayed with nonstick cooking spray. Immediately sprinkle with reserved peanut butter cups, pressing lightly to adhere them.
- Cool until firm. I like to cool the fudge on the counter until it’s close to room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.
Expert Tips
- Use parchment paper or foil to line your pan when making fudge. This will make the removal of the fudge easier after it has cooled.
- It’s important to assemble all your ingredients before starting because making Reese’s fudge goes fast – you want everything ready for you.
- You can also make this on the stove top by melting the chocolate in a saucepan over medium heat. Stir constantly and don’t leave it alone or it’ll burn.
FAQs
How long does fudge last?
Fudge can last for about 2 weeks in an airtight container.
Can I freeze fudge?
You can freeze it in an airtight container for up to 2 months.
Reese’s Fudge Recipe
Reese’s Fudge: The easiest and best fudge recipe ever! Simple ingredients come together in minutes to form a delicious peanut butter and chocolate fudge!
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
- 16 (252g) Reese’s Peanut Butter Cups , unwrapped
- 3 cups (510g) semi-sweet chocolate chips
- 1 -14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Line a 9×9” pan with foil and spray with cooking spray.
- Chop peanut butter cups until chunky. Reserve about ¼ cup for the top of the fudge.
- Stovetop: Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
- Microwave: Place chocolate chips and sweetened condensed milk in a large microwave safe bowl. Heat 1 minute on high, then stir, then heat in additional 30 second increments, stirring after, until melted and smooth.
- Once everything is melted together, remove from heat and stir in vanilla extract. Stir in chopped peanut butter cups and press into prepared pan. Immediately sprinkle with reserved peanut butter cups, pressing lightly to adhere them.
- Cool until firm. I like to cool the fudge on the counter until it’s close to room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.
Recipe Video
Recipe Notes
- Use parchment paper or foil to line your pan when making fudge. This will make the removal of the fudge easier after it has cooled.
- It’s important to assemble all your ingredients before starting because making Reese’s fudge goes fast – you want everything ready for you.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Recipe Nutrition
Serving: 1piece | Calories: 208kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 50mg | Fiber: 2g | Sugar: 25g
Nutritional information not guaranteed to be accurate
How many pieces did you get when you cut this recipe? I usually cut fudge into small pieces, but the picture makes these appear to be more the size of a brownie.
You can cut them as big or as small as you like, I usually try to do 2″ squares, because I find it so hard to cut 1″ ones! Usually, in a a 9″ pan with fudge, I try to cut about 5-6 rows each direction.
Holy guacamole, batman! That looks delicious!!! I think I have to make them right now!
Enjoy!! Thanks Sandi!
My hubby would love this!!! His favorite candy is Reese’s PB Cups! Thank you so much for posting this! I am so going to make this for him for Father’s Day!!!
Enjoy!! I hope he loves it!
How am I just seeing these now? Although I have to admit, it may have been safer for my waist if I hadn’t
LOL, I know the feeling!
Didn’t turn out right for me. Followed the instructions but it didn’t set. Left in fridge for 5 hours and still hadn’t set, so put it in the freezer and still didn’t set. Turned out more like peanut butter caramel rather than fudge. Shame as my kids were looking forward to trying it.
Anyone else have this issue? Anyone have any ideas why it didn’t set?
Did you make sure to use sweetened condensed milk not evaporated?
This looks absolutely amazing. Definitely trying this soon. Thanks for posting!
Thanks Lizzy!
Yes I used sweetened condensed milk as the recipe said
That’s strange – because this is the normal sweetened condensed milk fudge recipe (the basic one you’ll find even on that website). As long as you used the correct amount of chocolate chips and the SCM it should set up almost before you even get it in the pan.
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