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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!

stacked brown reeses fudge on a white plate.


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 I originally made this by placing the peanut butter cups in the bottom of the pan, but I think I prefer chopping them and stirring them in the fudge – it’s prettier that way.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 in reeses fudge laid out on a marble counter.

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.
stacked brown reeses fudge on a white plate.

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.

stacked brown reeses fudge on a white plate.

Reese’s Fudge Recipe

4.77 from 13 votes
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
Yield 36 pieces
Serving Size 1 piece

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
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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
Course Dessert
Cuisine American

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Last Updated on November 28, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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160 Comments

  1. Fudge and Reeses? Too beautiful to resist. I wish I could just pluck these out of my screen and eat them.

  2. This has my name written all over it! It’s my friends birthday on Friday–I know what she is getting!

  3. Okay. I love so many things about this post. First of all, I love how much you and Ashton love each other. Seriously, it makes me smile so much that two awesome people found each other through blogging. Second, I am so SUPER proud of amazingly talented Ashton and her ability to bring home the bacon. Third, I LOVE peanut butter cups SO MUCH and you turned it into fudge. Finally, you are that super sweet commenter on my blog, Dorothy. And I love ya for it!

    1. Aw, that makes me teary. I’m SO glad I’ve met you through blogging Lisa. Now we just need to plan a girls weekend. With margs.

  4. I think I know what I am going to be making my brother when he comes home from Kuwait on leave. I don’t know if I can wait till June to make this though. I probably should make a batch or two first to perfect it!