No bake peanut butter fudge is a powerhouse of decadence in a little bite-sized treat. Rich, chewy chocolate and peanut butter gets loaded with bits of mini Reese’s cups, drizzled with chocolate, then topped with more mini cups on top. It’s easy to make and easier to devour, but if you can manage not to eat it all, leftovers keep frozen for months!
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Fudge is such a versatile little treat, isn’t it? Its irresistible fudgy base comes in a multitude of flavors, like Grinch fudge, rocky road fudge, and sugar cookie fudge, just to name a few.
However, this no-bake peanut butter fudge might just be one of my favorites to date.
If you’re a peanut butter and chocolate combination lover like I am, or you adore Reese’s peanut butter cups, then this no bake chocolate peanut butter fudge is especially for you.
To make the reeses fudge I like to use both chocolate chips and chocolate almond bark for the perfect silky texture that solidifies to the right consistency. Of course, the sweetened condensed milk helps to keep it nice and chewy, while the vanilla adds extra flavor.
To top it off, we’re not only adding chopped mini Reese’s pieces cups inside the fudge, but we’re also adding chunks of it on top for some amazing peanut butter flavor!
Serve pieces of this fudge candy as part of a dessert tray for your holiday parties, wrap them up to give as edible gifts (with these cute Christmas gift tags), or make them just to have a treat while watching movies with the family!
Why you’ll love this Recipe
- It’s easy to make a batch – with just 15 minutes of prep time, it’s the time it takes to wait for it to set that’s the hardest part.
- They satisfy your sweet tooth – the combination of a perfectly nutty, chocolaty, and sweetness in every bite means a little goes a long way.
- Flavor and texture – old-fashioned peanut butter fudge and classic chocolate fudge come together and are made even better with Reese’s peanut butter cups.
Ingredients
Ingredient Notes
- Semi-sweet chocolate chips – they add real chocolate flavor, which would be missing if we were just to use almond bark. Chocolate chips melt easily and deliver unmistakable flavor that you want in this fudge!
- Chocolate almond bark (divided) – since almond bark is not real chocolate (it’s not made with cocoa) it melts quickly and easily into a smooth velvety consistency. I like to pair the combo of the chocolate chips and almond bark together for good consistency and flavor!
- Sweetened condensed milk – this is milk that has had the water removed from it, leaving behind a thick milk that’s sweetened with added sugar. It is what makes this Reese’s fudge decadently chewy.
- Butter – gives a buttery flavor notes as well as a richer texture to this peanut butter fudge recipe. I’ve made this with salted butter and unsalted butter and they were both fine.
- Salt – to balance the sweetness and enhance the flavors of this no bake peanut butter fudge.
- Vanilla extract – adding just a teaspoon of vanilla extract is another great way to enhance the flavors in the chocolate and peanut butter.
- Peanut butter – I use a commercially processed, creamy peanut butter like Jif or Skippy to get the creamy texture of the fudge.
- Miniature Reese’s cups (divided) – for inside the peanut butter chocolate fudge as well as a crunchy topping.
How to make No Bake Peanut Butter Fudge
This Reese’s peanut butter fudge is simple to make – you just mix all of the ingredients together on the stove, put them in a pan to cool, then top with all of those mini Reese’s peanut butter cups! There’s really nothing to do it as long as you don’t let the mixture burn!
1 – Make the Peanut Butter Fudge Mixture
- Begin by lining a small 8 inch baking dish with parchment paper (or aluminum foil works too, but I prefer parchment paper) to keep the fudge from sticking to the pan. Set the pan aside for later.
- In a double boiler, add chocolate chips, eight ounces almond bark, sweetened condensed milk, butter and the salt. Heat on medium low until the are melted together and smooth. You can increase the heat to medium heat if your stove burns low but make sure to heat it slowly. You don’t want the mixture to boil!
- Remove from heat as soon as all the combined ingredients are melted together and stir in the teaspoon vanilla extract.
- Let the chocolate mixture cool for three minutes to really let the flavors mix together.
- While the mixture cools, crush 12 miniature Reese’s peanut butter cups. Put them into a zipper top bag and roll them out with a rolling pin until they’re in little pieces. Then cut the other eight Reese’s cups in half and save for later.
- Add the crushed peanut butter cups and 1/2 cup of peanut butter to the fudge after it has cooled for the three minutes. Fold it in gently with a spatula so you get the peanut butter swirl and crushed peanut butter cups throughout the fudge pieces.
2 – Chill and cut the Reese’s Fudge
- Pour the chocolate fudge mixture into the prepared square baking dish and put it in the refrigerator for 2-4 hours or until the fudge has hardened. The fudge can also be set out overnight at room temperature, just cover with plastic wrap if you choose that option.
- After the fudge has fully hardened, remove the fudge from the pan by lifting the sides of the parchment paper. Cut the fudge into 16 even pieces.
3 – Finish the Peanut Butter Fudge
- Melt the remaining four ounces of almond bark in the microwave in 30 second intervals until it is fully melted, stirring in between intervals.
- Put the melted almond bark into a ziploc bag and cut a small hole in the corner of the bag.
- Drizzle the almond bark over the peanut butter cup fudge. Then add half of a Reese’s cup (the ones you cut in half earlier) to the top of each piece of fudge.
- Let the chocolate almond bark harden on top of the fudge then serve once the fudge has completely set. Or put in an airtight container and save for later!
Tips & tricks
Make sure to line your pan. It’s easier to lift the no bake peanut butter fudge out of the pan but it also helps to prevent sticking.
Double the batch in a larger pan. If you’re not going to need them all, freeze half the batch.
If you don’t have a double boiler, make microwave peanut butter fudge instead. Combine both chocolates, sweetened condensed milk, butter, and salt in a microwave-safe bowl. Heat for 30-second intervals, stirring well in between, until fully melted.
Keep fudge stored in an airtight container. It should last for up to 3 weeks at room temperature.
Recipe FAQs
What is the secret to perfect fudge?
When making homemade fudge, the secret is in making sure the sugar completely dissolves. I’m talking about not even a single grain left. However, because we’re taking a shortcut by using sweetened condensed milk, we don’t need to worry about that.
We don’t need a candy thermometer to determine whether our mixture is at the right temperature, all we need to know is that it melts properly. Easy, melt-in-your-mouth fudge for the win!
Why is my peanut butter fudge dry and crumbly?
This is usually a case of overheating your chocolate mixture. Using a double boiler helps avoid this as it melts over low, indirect heat. You also need the right amount of fat, which is why it’s important to follow the ingredient amounts listed to achieve the perfect consistency. Butter and milk especially!
Can I sub evaporated milk for sweetened condensed?
Technically yes, in most cases, but I wouldn’t recommend it for this no bake peanut butter fudge. You would need to add sweetener to the mixture, which is a whole other process, worrying about how much to add, making sure it’s dissolved, etc.
More Reese’s Peanut Butter Recipes
If you love this easy peanut butter fudge recipe, you have to try one of these Reese’s inspired recipes next!
- Reese’s dip – this peanut butter cheesecake dip is perfect with graham crackers or fruit!
- Reese’s pieces cookies – peanut butter cookies loaded with Reese’s pieces, perfect for peanut butter lovers!
- Reese’s peanut butter pie – a no-bake pie that’s packed with peanut butter and chocolate flavor!
- Hot chocolate cookie cups – sugar cookie cups filed with a Reese’s peanut butter cup, yum!
- Peanut butter s’mores bars – s’mores bars sandwiched between peanut butter cups, it doesn’t get much better than this!
Reese’s Peanut Butter Fudge
Ingredients
- 2 cups semi-sweet chocolate chips
- 12 oz chocolate almond bark divided
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp butter
- ¼ tsp salt
- 1 tsp vanilla
- 20 miniature Reese’s cups divided
- ½ cup peanut butter
Instructions
- Line a small 8 inch baking dish with parchment paper. Set the pan aside for later.
- In a double boiler add chocolate chips, 8 ounces almond bark, sweetened condensed milk, butter and the salt. Heat on medium low until the are melted together and smooth.2 cups semi-sweet chocolate chips, 12 oz chocolate almond bark, 1 (14 oz) can sweetened condensed milk, 2 tbsp butter, 1/4 tsp salt
- Remove from heat and stir in the vanilla. Let the chocolate mixture cool for 3 minutes.1 tsp vanilla
- Next crush 12 miniature Reese’s cups. Then cut the other 8 Reese’s cups in half and save for later.20 miniature Reese’s cups
- Add the crushed peanut butter cups and 1/2 cup of peanut butter to the fudge.1/2 cup peanut butter
- Pour the chocolate fudge mixture into the prepared 8 inch pan and put it in the refrigerator for 2-4 hours or until the fudge has hardened.
- After the fudge has fully hardened, remove the fudge from the pan. Cut the fudge into 16 even pieces. Then melt the remaining 4 ounces of almond bark in the microwave in 30 second intervals until it is fully melted.
- Put the melted almond bark into a ziploc bag and cut a small hole in the corner of the bag. drizzle the Almond bark over the peanut butter cup fudge. Then add 1/2 of a Reese’s cup to the top of each piece of fudge.
- Serve!
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