Peanut Butter Cup Fudge is the perfect treat for Reese’s lovers! You’ll only need three ingredients to make this decadent fudge!
If you like peanut butter and chocolate, (who doesn’t??) you’re going to love 3-ingredient fudge. It’s rich, creamy, and full of Reese’s peanut butter cups and chocolate.
Ingredients You’ll Need For Peanut Butter Cup Fudge
- Reese’s Miniature Cups (17.6 oz package) – You will use the entire package!
- Semi-Sweet Morsels (chocolate chips) – You can use milk chocolate in place of semi-sweet.
- Sweetened Condensed Milk (14 oz.)
Tips for Making Peanut Butter Cup Fudge (full printable recipe down below!)
Line an 8×8 baking pan with foil. Lightly spray with cooking spray.
Unwrap all of the mini Reese’s cups. Place 36 mini cups in the bottom of the 8×8 foil-lined pan.
Chop the remaining Reese’s Peanut Butter Cups. (I sliced each mini cup into 4 pieces) Set aside.
In a medium saucepan, on low heat, combine the semi-sweet morsels and sweetened condensed milk. Stir constantly until the chocolate morsels are melted.
Spread the melted chocolate mixture over Reese’s cups.
Sprinkle the chopped peanut butter cups over the top of the fudge. With your hands, press the pieces gently into the fudge.
Let cool at room temperature for 30 minutes. Cover with foil or plastic wrap and place in the refrigerator for at least an hour or until firm.
Remove from the refrigerator and cut into small squares to serve. Store leftovers in a cool dry place in an airtight container or in the refrigerator.
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- 1 (17.6 oz.) package Reese's Miniature Peanut Butter Cups
- 1 package (12 oz.) milk chocolate OR semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- Line an 8x8 baking pan with foil. Spray lightly with cooking spray.
- Unwrap all of the mini peanut butter cups. Place 36 peanut butter cups in a single layer on the bottom of the 8x8 pan. Chop the remaining peanut butter cups and set them aside.
- In a medium saucepan, on low heat, combine the chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth.
- Spread the chocolate mixture over Reese's cups in the baking pan.
- Press the chopped peanut butter cups onto the top of the fudge.
- Let cool at room temperature for 30 minutes. Cover with foil or plastic wrap and refrigerate for at least one hour or until firm.
- Remove the fudge from the pan using the foil and cut into small squares.
For this recipe, I use Nestle's Toll House Semi-Sweet Morsels and Reece's Peanut Butter Cups.
Store leftover fudge at room temperature in an air-tight container for up to two weeks. You can store the fudge in the fridge for 3-4 weeks.
Amount Per Serving Calories 138Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 23mgCarbohydrates 16gFiber 1gSugar 14gProtein 2g