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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 I originally made this by placing the peanut butter cups in the bottom of the pan, but I think I prefer chopping them and stirring them in the fudge – it’s prettier that way.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
I am extremely interested in making the reeses fudge into individual gifts for my friends and coworkers. It was in the video, however it’s not listed in the instructions. Can someone pls get back to me as soon as possible? I have a party in 2 days and I need to make approximately 125 of them!
Thank you so very much.
Sincerely,
Marnie R
ooops that should have said stored for approx a week in air tight containers
Is there anybody out there that knows if this Reeses cup fudge keeps if stored for approx in air tight container? I have a lot of baking to do and running out of time due to caring for surgery patient at my home . I am needing to get answer on this so know what to make first etc. Its the 3 ingredient one Reeses cup candy, chocolate chips and condensed milk. Thanks so much.
It should last about 5 days in an airtight container. If you leave it in the fridge, maybe a week. I’ve frozen fudge too, but it might loose it’s luster a bit when you let it thaw.
I wonder if milky way or 3 musketeers minis/snack size would work for this- no peanut butter for us..:-( Ideas?
I bet any candy like that would work, even Kit Kats or others like the Milky Way or Musketeers! Let me know if you make them what you use and how they turn out!
Has anyone tried making these with the miniature Reese’s Peanut Butter cups? Not the mini’s but the 2-bite ones. I have a pantry full of them but no regular size and I really don’t feel like running to the store. I would suspect it would work out fine if I have enough, but I was wondering if anyone has tried?
I’m sure you can! I’m not sure how many it would take to line the bottom of the pan, but you can always just mix them into the fudge quick before you spread them in the pan. Sorry for the delayed response; we’ve been out of town! 🙂 Happy New Year!
Thanks so much Dorothy. I’m going to try it and I’ll let you know how they turn out. I hope you had a wonderful Christmas and enjoy a very healthy and prosperous New Year!
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