This peanut butter cup fudge is the perfect homemade treat this Christmas. Quick and easy to make, it’s great for gifting to friends and family, or just enjoy it all to yourself!
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Chocolate Peanut Butter Fudge Recipe
Fudge is one of my favorite things to make over the holiday season, and let me tell you, this peanut butter cup version is out of this world delicious!
Perfectly sweet and salty, you won’t believe how easy it is to make! With a delicious creamy texture and flavors of chocolate and peanut butter, this is the Christmas fudge recipe you need!
For more fudge recipes, be sure to check out my Salted Caramel recipe!
Why you’ll love this Peanut Butter Fudge:
- Easy: This fudge recipe is only 4 ingredients, and much easier to make than you think!
- Make Ahead: Since it needs to sit in the refrigerator to harden, you can definitely make this recipe ahead of time. And it will keep for weeks, or even months in the freezer.
- Peanut Butter Chocolate: There’s no tastier combination for desserts than peanut butter and chocolate!
If you love peanut butter, try this Peanut Butter Pie, Chocolate Peanut Butter Blossoms, or this Edible Peanut Butter Cookie Dough.
How to make peanut butter cup fudge
You can jump to the recipe card for full ingredients & instructions!
- Melt the chocolate chips with the condensed milk.
- Stir in the vanilla.
- Stir in half the Reese’s chunks.
- Place into a lined dish and place the remaining Reese’s chunks on top.
- Chill until set and cut into squares.
How long does homemade fudge keep?
Fudge has a pretty good shelf life, so go ahead and make a big batch to enjoy across the holidays and for easy gifts. Once set, place the fudge in an airtight container to keep it fresh.
It will keep and room temperature for around 2 weeks and in the fridge for 3 to 4.
Does it freeze well?
This peanut butter cup fudge can be frozen, but be sure to wrap it securely to keep it as fresh as possible. When thawed, it can become crumbly in texture, although it will still taste great!
Wrap your block of fudge in plastic wrap and foil and place in a freezer bag. It will keep well for up to 3 months.
What causes grainy fudge?
It’s very important not to stir the fudge too much as it cools down. Over stirring causes sugar crystals to form creating a grainy texture rather than a smooth and creamy one.
You only need to stir in the vanilla and Reese’s chunks with tow or three stirs before pouring it into your dish.
Tips!
- Be sure to line your baking sheet with parchment. If you don’t, the fudge can get stuck to the tin. Let the parchment overlap the tin so that you can remove it easily.
- You can melt the chocolate in the microwave, but do it in small increments and stir to make sure that it doesn’t burn.
- Once cut into squares, place your peanut butter cup fudge into cellophane bags and tie with a ribbon for an easy gift.
More Candy Recipes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Peanut Butter Cup Fudge Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 3 cups white chocolate chips 510 grams
- 14 ounces sweetened condensed milk 396 grams (1 can)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup mini Reese’s Cups 20 grams, chopped into chunks and divided
Instructions
- Heat the chocolate chips and condensed milk in a saucepan set over medium heat. Stir the ingredients continuously.3 cups white chocolate chips, 14 ounces sweetened condensed milk
- Once the chocolate has melted, remove the saucepan from the heat and stir in the vanilla.1 teaspoon pure vanilla extract
- Stir in half of the Reese’s chunks and only stir 2-3 times to combine. (It’s important you don’t keep stirring or it won’t get that marbled effect.)1 cup mini Reese’s Cups
- Pour/scoop the fudge into a prepared 9×9-inch square dish. (I like to use silicone because it pops right out and I don’t need to use parchment paper.)
- Top the fudge with the remainder 1⁄2 cup of Reese’s chunks.
- Place the fudge into the refrigerator to harden for 2-3 hours until set.
- Remove the fudge from the dish and carefully cut into small bite-sized squares.
Becky’s Tips
- Be sure to line your baking sheet with parchment. If you don’t, the fudge can get stuck to the tin. Let the parchment overlap the tin so that you can remove it easily.
- You can melt the chocolate in the microwave, but do it in small increments and stir to make sure that it doesn’t burn.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
