Best Peanut Butter Fudge

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INTRODUCTION

Best Peanut Butter Fudge is a rich, simple treat that people of all ages will love. This fudge mixes white chocolate, creamy peanut butter, and sweetened condensed milk for a smooth and creamy texture. It also gets extra crunch and flavor from chopped peanut butter cups and Reese’s Pieces on top. You do not need fancy tools or hard steps. You can make this fudge in one pot and chill it until firm.

If you like other peanut butter desserts, you might also enjoy this light peanut butter mousse for a different style of peanut butter treat. This recipe gives you a fast way to make a show-stopping candy for holidays, gifts, or a quick treat at home.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it uses few ingredients and makes a lot of rich fudge. The peanut butter adds salty, nutty flavor while the white chocolate adds sweet creaminess. The chopped peanut butter cups and Reese’s Pieces add texture and a fun look on top. The fudge sets in the fridge, so you do not need to bake anything.

This recipe is also flexible. You can change the toppings or add chopped peanuts. If you want other peanut butter treats for a party, try making peanut butter buckeyes along with this fudge for a variety of flavors and shapes, like in this peanut butter buckeyes recipe.

HOW TO MAKE Best Peanut Butter Fudge

This section explains the simple steps to make the fudge. You will melt the white chocolate and peanut butter into hot sweetened condensed milk. Then you will fold in chopped peanut butter cups and pour the mix into a lined pan. Chill until firm and cut into squares.

You can make the base in one pan on the stove. Stir often to keep the chocolate and peanut butter smooth. Let the mix cool a little before adding the chopped cups so they do not melt completely. For a fun twist, try adding a few crunchy bits or a sprinkle of flaky sea salt on top.

This recipe also pairs well with salty-sweet snack mixes and other peanut butter candies. For a crunchy, salty-sweet idea, see how peanut butter and salty chips pair in this peanut butter Fritos candy to get more topping ideas to try.

EQUIPMENT NEEDED

• Small or medium saucepan
• Wooden spoon or heatproof spatula
• 8×8 or 9×9 inch baking pan
• Parchment paper
• Cooking spray
• Scissors (to trim parchment)
• Measuring cups
• Knife and cutting board for chopping peanut butter cups and Reese’s Pieces

These tools are common in most kitchens. The saucepan should fit the amount of ingredients so you can stir without spilling. Use parchment in the pan so you can lift the whole block of fudge out easily after it chills.

Ingredients You’ll Need :

• 3 cups white chocolate chips
• 1 1/2 cups peanut butter
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups mini or regular peanut butter cups, chopped (or chocolate chips and chopped peanuts will work in a pinch)
• 1/2 cup Reese’s Pieces, chopped

Use good quality peanut butter for the best flavor. Creamy peanut butter melts smoothly and mixes well with the white chocolate. You can choose mini peanut butter cups for an even spread through the fudge. If you do not have Reese’s Pieces, you can use chopped peanut butter candies or M&Ms.

STEP-BY-STEP INSTRUCTIONS :

1. Please prepare all of your ingredients. Have everything measured and within reach before you start heating.
2. Prepare an 8×8 or 9×9 inch pan with cooking spray and parchment paper. Set aside. I trim the edges of the parchment with scissors so the pan fits better into my fridge.
3. In a saucepan, over medium low heat, pour in sweetened condensed milk and heat until hot but NOT boiling.
4. Add white chocolate and peanut butter to the pot, stirring frequently until melted and smooth.
5. Let stand for a few minutes to cool a bit, stirring occasionally.
6. Stir in 1 cup of chopped peanut butter cups, and only stir once or twice so they do not totally melt.
7. Pour immediately into your prepared pan.
8. Top with chopped peanut butter cups and chopped Reese’s pieces.
9. Refrigerate at least 4 hours, remove from pan using parchment to hold on to.
10. Cut into squares, Serve as desired. Enjoy!

This method keeps the peanut butter cups from melting completely and keeps pieces visible in the fudge. If you want a marbled look, stir a little more after adding the cups, but do this quickly to keep the shapes.

HOW TO SERVE Best Peanut Butter Fudge

Serve this fudge chilled in small squares. It is rich, so a small piece goes a long way. Place pieces on a small plate or a festive napkin for parties. For a dessert board, mix the fudge with fresh fruit, crackers, and other candies so guests can taste different textures.

You can also wrap squares in wax paper or cellophane and tie with a ribbon. They make great gifts for holidays, teacher treats, or neighbor gifts. Keep the pieces cold until you serve them if you are in a warm room.

STORAGE & FREEZING : Best Peanut Butter Fudge

Store the fudge in an airtight container in the refrigerator for up to two weeks. Put sheets of parchment or wax paper between layers to stop them from sticking together.

To freeze, wrap the fudge block or individual squares tightly in plastic wrap and then foil. Place in a freezer-safe bag or container. Freeze for up to three months. Thaw in the refrigerator overnight before serving. Do not thaw at room temperature too long or the chocolate may soften.

SERVING SUGGESTIONS

• Serve with coffee, milk, or hot chocolate for a cozy snack.
• Add small salted crackers or pretzels on the side for extra crunch and salt.
• Offer a small plate with mixed candies, nuts, and dried fruit for variety.
• For a party, lay out the fudge with bite-size spoons so guests can pick their own piece.

If you like a sweeter pairing, small cookies or vanilla wafers match well. For more peanut butter dessert ideas to pair with your fudge at a party, you might like a sparkly cookie option like the gold glitter dipped peanut butter Oreos for a showy tray.

VARIATIONS

• Chocolate Swirl: Add a thin layer of melted milk or dark chocolate on top and swirl with a knife.
• Salted: Sprinkle flaky sea salt on top just before chilling for a sweet-salty balance.
• Nutty: Fold in 1/2 cup chopped roasted peanuts for more crunch.
• Mini Cups: Use mini peanut butter cups throughout the fudge instead of chopped regular cups.
• No-Top Candy: If you do not have Reese’s Pieces, use M&Ms, chopped Snickers, or chocolate chips.

If you want a different peanut butter dessert that is chewy and gluten-free, try these gluten-free peanut butter blondies for another tasty option. These blondies give a different texture if you prefer a baked bar instead of a chilled fudge.

FAQs

Q: How long does the fudge take to set?
A: The fudge needs at least 4 hours in the refrigerator to set well. Overnight is best if you want firm squares.

Q: Can I use dark chocolate instead of white chocolate?
A: Yes. Dark or milk chocolate works, but it will change the flavor. You may want to use equal parts chocolate if you switch.

Q: Can I make this without sweetened condensed milk?
A: Sweetened condensed milk gives the fudge its smooth texture. You can try other recipes that use sugar and butter, but this recipe relies on the condensed milk.

Q: How do I stop the peanut butter cups from melting?
A: Let the mixture cool a few minutes before folding in the chopped cups. Stir only once or twice to keep their shape.

Q: Can I freeze individual squares?
A: Yes. Wrap squares in plastic wrap or parchment and place them in a freezer bag for up to three months.

Q: Is this recipe nut-free?
A: No. This recipe uses peanut butter and peanut butter cups, so it is not nut-free.

MAKE-AHEAD TIPS FOR Best Peanut Butter Fudge

You can make the fudge up to two days ahead and keep it in the refrigerator until you need it. If you plan to give it as gifts, cut the fudge and wrap individual pieces in wax paper the day you give them. For longer storage, freeze the wrapped pieces and thaw them in the fridge the day before you plan to use them.

If you want to prepare the toppings ahead, chop the peanut butter cups and Reese’s Pieces and store them in an airtight container at room temperature for a few days. Do not add them until right before you pour the fudge into the pan. This way the topping stays fresh and looks bright on the finished fudge.

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