Reese’s Peanut Butter Fudge

Why You’ll Love This Recipe

I love this fudge because it’s simple, quick, and doesn’t require a candy thermometer or complicated steps. With just a few ingredients and a short chill time, I get a luxurious chocolate-peanut butter dessert that tastes like it came straight from a specialty candy shop. It’s also incredibly customizable—I can cut it into bite-sized pieces for sharing, dress it up with a drizzle of melted chocolate, or even sprinkle a little sea salt on top for a sweet-savory twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 40 full-size Reese’s peanut butter cups, divided

• 3 cups semi-sweet chocolate chips

• 4 tablespoons heavy cream

• 14 ounces sweetened condensed milk

Directions

1. I line a 9×9 pan with aluminum foil and lightly spray it with nonstick spray.

2. I line the bottom of the pan with 16 whole peanut butter cups (4 rows of 4), then slice 4 more in half and press them around the edges of the pan to completely cover the base.

3. I slice or crumble the remaining 20 peanut butter cups and set them aside for topping.

4. In a heavy-bottomed saucepan, I combine the chocolate chips, heavy cream, and sweetened condensed milk. Over low heat, I stir constantly until the mixture is melted and completely smooth.

5. I pour the chocolate mixture evenly over the peanut butter cup layer in the pan.

6. I sprinkle the crumbled peanut butter cups on top and lightly press them into the warm fudge so they set in nicely.

7. I let the fudge cool at room temperature for about 30 minutes, then cover it with plastic wrap and chill it in the fridge for another 30 minutes.

8. Once firm, I slice it into squares and serve.

Servings and timing

Servings: 25 pieces
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 50 minutes (30 room temp + 20 refrigeration)
Total Time: 1 hour 10 minutes
Calories per piece: Approx. 324 kcal

Variations

• Swap the chocolate chips for milk chocolate or dark chocolate, depending on your preference.

• Try mini Reese’s instead of full-size for a slightly different texture and chocolate-to-peanut-butter ratio.

• Add a pinch of sea salt on top for a salted chocolate finish.

• Mix in crushed pretzels with the chocolate layer for extra crunch.

• Drizzle melted white chocolate over the top for a decorative finish.

Storage/Reheating

• Fridge: I store the fudge in an airtight container in the refrigerator for up to 1 week.

• Freezer: This fudge freezes well. I wrap it tightly and store it in a freezer-safe bag or container for up to 3 months. When I’m ready to enjoy it, I let it thaw in the fridge overnight.

• No reheating needed—it’s best enjoyed chilled or at room temperature.

FAQs

Can I use evaporated milk instead of sweetened condensed milk?

No, I always use sweetened condensed milk for this recipe. Evaporated milk is thinner and not sweetened, so the fudge won’t set properly.

How do I cut clean slices of fudge?

I like to dip a sharp knife in boiling water, wipe it dry, and then slice. The heat helps glide through the chocolate for smooth edges.

Can I use crunchy peanut butter cups?

Absolutely. I’ve tried it and the added crunch is a fun texture twist that still melts in your mouth.

Do I need to cook the chocolate mixture for a certain time?

I only heat it long enough to fully melt the chocolate and combine it with the cream and condensed milk—usually just a few minutes. I never let it boil.

Can I double this recipe?

Yes! I double the ingredients and use a 9×13 inch pan instead of 9×9. Just make sure the chocolate layer spreads evenly and the peanut butter cups are well-distributed.

Conclusion

This Reese’s peanut butter fudge is a rich, decadent treat that takes the best of two worlds—chocolate and peanut butter—and turns them into a thick, indulgent dessert. It’s easy to make, perfect for sharing, and just as impressive as it is addictive. Whether I’m making it for a special occasion or just because, this fudge always earns rave reviews.

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