Peanut Butter Cup Fudge Recipe

sliced and stacked peanut butter cup fudge

4.67 from 15 votes

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!

Prep Time5

Cook Time5

Chill3

Total Time3 10

Course: Dessert, Snack

Cuisine: American

Difficulty: Easy

Servings: pieces

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x9-inch Baking Pan

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 9x9-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.

Notes

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.

Storage: Store peanut butter cup fudge in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 3 months.

Nutrition