Reese’s Fudge

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An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more.

Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge, 3-ingredient peanut butter cookies, and of course – my tried and true peanut butter bars!

A stack of 3 pieces of fudge.

3-Ingredient Reese’s Fudge

Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best.

With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter cups, condensed milk, and chocolate chips are all you need. After Halloween is the perfect time to make this because you can just borrow from your kids’ candy stash. They’ll forgive you once they get a taste of this creamy peanut butter fudge! It’s one of my family’s favorites and I know yours will love it just as much.

What You’ll Need

For those days when you’re craving a sweet treat but you don’t want the hassle of making a complicated recipe, Reese’s peanut butter fudge is the answer. No long ingredient list here! With how simple this fudge is, you’ll want to make it all the time.

  • Reese’s Peanut Butter Cups: I used regular-sized peanut butter cups, but feel free to experiment with whatever you have on hand! You can also use different flavored peanut butter cups. (You can also make your own if you really want to take this recipe to the next level!)
  • Sweetened Condensed Milk: I love anything with condensed milk, to be honest, because it’s so sweet and creamy. It gives this Reese’s fudge a silky-smooth texture and the best flavor.
  • Chocolate Chips: I used milk chocolate chips for that classic Reese’s flavor, but you can swap these out for dark or white chocolate chips instead! You can also use semi-sweet chocolate chips if you’re trying to cut down on sweetness.

How to Make Reese’s Fudge

It’s so easy! Reese’s fudge is the perfect last-minute dessert for any holiday party. Just melt, mix, and add it to a pan!

  1. Prep Pan: Line an 8×8 inch pan with aluminum foil and lightly spray with nonstick cooking spray.
  2. Add Peanut Butter Cups: Space 16 Reese’s Cups along the bottom of the 8×8 inch pan.
  3. Chocolate Mixture: In the microwave, melt the chocolate chips and sweetened condensed milk and stir every 30 seconds so that the chocolate doesn’t burn. You can also melt it on the stove at low heat.
  4. Layer: Spread fudge mixture evenly over the peanut butter cups. Chop remaining 6 peanut butter cups and gently press onto the top of the chocolate.
  5. Chill and Set: Refrigerate until set and cut into squares.
4-photo collage of peanut butter cups being added to a pan and topped with melted chocolate.

Tips and Variations

Here are a few easy ways you can customize and perfect this 3-ingredient Reese’s fudge! You’re going to want to bring it to every potluck or get-together. It’s just too good and everyone loves it!

  • Let it Set: If you want to be able to cut your fudge into uniform squares, it needs plenty of time to chill and set. A few hours in the fridge should do the trick!
  • Use White Chocolate: You can easily make a white chocolate version of this fudge by using white chocolate peanut butter cups and white chocolate chips instead of milk chocolate.
  • Mix-Ins: If you want more texture in your fudge, try adding chopped pretzels or Reese’s Pieces!
Top-down view of Reese's fudge cut into slices.

How Long Does Reese’s Fudge Last?

Good news! This tasty treat has a long shelf life so you can enjoy it all week long!

  • In the Refrigerator: Store fudge in an airtight container for 1-2 weeks.
  • In the Freezer: Store in a freezer bag or airtight container for 2-3 months. Thaw in the fridge overnight before serving.
Closeup of 2 pieces of fudge stacked on top of each other.

Reese’s Fudge

3 from 1 vote
An easy 3 ingredient no-bake fudge that has Reese's Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more.
Prep Time 20 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 36 Pieces

Ingredients
  

  • 24 Reese’s Regular Size Peanut Butter Cups
  • 1 can Sweetened Condensed Milk 14 oz
  • 3 Cups Chocolate Chips

Instructions
 

  • Line an 8×8 inch pan with aluminum foil and lightly spray with cooking spray.
  • Space 16 Reese’s Cups along the bottom of the 8×8 inch pan.
  • In the microwave melt the chocolate chips and sweetened condensed milk stirring every 30 seconds so that the chocolate doesn’t burn.
  • Spread evenly over the peanut butter cups. Chop remaining 6 peanut butter cups and gently press onto the top of the chocolate.
  • Refrigerate until set and cut into squares.

Notes

Originally posted August 17, 2014
Updated November 1, 2022

Nutrition

Serves: 36

Calories169kcal (8%)Carbohydrates23g (8%)Protein3g (6%)Fat8g (12%)Saturated Fat4g (20%)Cholesterol7mg (2%)Sodium65mg (3%)Potassium80mg (2%)Fiber1g (4%)Sugar21g (23%)Vitamin A69IU (1%)Vitamin C1mg (1%)Calcium57mg (6%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword fudge, Fudge Recipe, Reese’s fudge recipe, reeses fudge
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I only had 2 cups of milk chocolate chips so I added 1 cup of semi sweet. I’m sure they’ll be great.

  2. Well this is great recipe, very simple, I use stove top to melt as don’t trust self
    on rem to stir freq enough so on top can stay right on it.
    They freeze great and I give out for Christmas gifts for the people who you need something special for.
    Cut befor freezing so can balance amount, not right hru but have a guide line to go by so equal size.
    Place in zip lock bag, then xmas box, with bow and off we go.
    They freeze well, All friends that receive would be happy all year round. lol Enjoy we do. T/Y for the share.

  3. I tried to make this but it just did not set – even after 4 days trying to ‘air’ dry it it is still googy and soft. Did I not melt it to a high enough heat or something ?

  4. I made this using the white chocolate chips and the white chocolate Reese cups. I’m not even a fan of white chocolate (made it as a gift for a friend) but have to say this was delightful and hard not to keep eating!

  5. This looks delish and I will be making it tonight. Just a quick note, I think there’s a small mis-calculation on the PB cups as 16 plus 6 is not 24….recipe may need to be edited 🙂

  6. 24 regular size Reese Cups?!? Whoa!! That’s A LOT!!
    Expensive for one pan…but it will be worth making…at least once!!

      1. Question- are we talking about the “mini” Reese’s pb cups or the regular size Reese’s cups? I mean the 2 to a packet cups that you buy in the check out lane ?

  7. The recipe calls for 24 Reese’s cups, 16 lined on the bottom and 6 chopped up for the top. I suppose the remaining 2 cups are due to the fact that you cannot make this without eating at least 2 Reese’s cups during the process! 🙂

    1. Reeses peanut butter cups are a candy. They come in the small paper cups like you use for muffins. Hastily they are hard chocolate with a peanut butter center. You can order them on Amazon.

  8. Went in search for my favorite food (Sesame Chicken)
    Your web site come up.
    Found what I wanted, along with 3 other recipes I knew I would use.
    I.m yours for keeps.
    Thanks
    M. Frazier

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