Creamy, rich, and packed with chunks of real Reese’s, this no-bake peanut butter cup fudge is my go-to when I want to impress with minimal effort. It brings together silky chocolate, sweet condensed milk, and those iconic peanut butter cups in a dessert that’s as easy as it is indulgent. Whether I’m whipping up something quick for the holidays or just need a chocolate fix, this fudge never disappoints.
Why You’ll Love This Recipe
I love how this recipe takes just a few pantry staples and turns them into a rich, chocolatey treat. There’s no baking required, so I don’t have to turn on the oven, and the results are consistently smooth and satisfying. The chunks of Reese’s add a delightful texture, and the whole thing sets up beautifully in the fridge. It’s ideal for gifting, potlucks, or slicing into bite-sized treats for a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
16 Reese’s Peanut Butter Cups, chopped (plus extra for topping)
Pinch of salt
Directions
I start by lining an 8×8-inch square baking dish with parchment paper, leaving a little overhang on the sides for easy lifting later.
In a medium saucepan over low heat, I combine the chocolate chips, sweetened condensed milk, and butter. I stir constantly until it all melts into a smooth, glossy mixture.
Once it’s melted, I take it off the heat and stir in the vanilla extract and a pinch of salt.
I gently fold in the chopped Reese’s Peanut Butter Cups, making sure they’re evenly distributed.
Then, I pour the mixture into the prepared pan, smoothing it out evenly with a spatula.
For a little extra flair (and flavor), I press some additional chopped Reese’s on top.
I refrigerate the fudge for at least 2 hours, or until it’s completely firm.
Once set, I lift it out using the parchment and cut it into squares.
Servings and timing
This recipe makes about 25 squares of fudge.
Prep time: 10 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Total time: 2 hours 15 minutes
Calories per square: Approximately 210 kcal
Variations
Dark chocolate twist: I sometimes swap out the semi-sweet chips for dark chocolate chips for a more intense flavor.
Nutty crunch: Adding chopped peanuts or pretzels gives it a salty crunch that balances the sweetness.
White chocolate version: For a fun twist, I replace half the chocolate chips with white chocolate and swirl the mixture before chilling.
Mini version: Using mini Reese’s cups gives a more consistent peanut butter swirl throughout the fudge.
Holiday vibe: I top it with crushed candy canes or festive sprinkles around Christmas for a seasonal touch.
Storage/Reheating
I store the fudge in an airtight container in the fridge, where it keeps fresh for up to 2 weeks. If I need to keep it longer, I freeze it in layers separated by parchment paper for up to 3 months. I let it thaw in the fridge overnight before serving. Since it’s a no-bake dessert, there’s no reheating needed.
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FAQs
How do I keep the fudge from getting too hard?
I always make sure not to overheat the mixture. Melting everything slowly over low heat helps keep it smooth and creamy.
Can I use milk chocolate chips instead of semi-sweet?
Yes, I’ve tried this with milk chocolate chips, and it makes a sweeter fudge. Just be sure to balance it with a pinch of salt to avoid it being overly sweet.
Can I make this fudge ahead of time?
Absolutely. I often make it a few days in advance and keep it chilled until I’m ready to slice and serve. It actually tastes better after setting overnight.
What’s the best way to cut the fudge cleanly?
I use a sharp knife dipped in hot water and wiped dry between cuts. This gives me nice clean edges, especially when the fudge is cold.
Do I have to use parchment paper?
I highly recommend it. It makes removing the fudge so much easier. Without it, I’ve had to struggle with sticking to the pan.
Conclusion
This Reese’s Peanut Butter Cup Fudge is everything I want in a quick, crowd-pleasing dessert—rich, creamy, and loaded with peanut butter goodness. With minimal prep and no baking, it’s the kind of recipe I turn to when I need something indulgent without the fuss. Whether I’m treating myself or sharing with friends, it’s always a hit.
📖 Recipe:
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Reese’s Peanut Butter Cup Fudge
- Total Time: 2 hours 15 minutes
- Yield: 25 squares
- Diet: Vegetarian
Description
This no-bake Reese’s Peanut Butter Cup Fudge is a rich, creamy treat made with semi-sweet chocolate, sweetened condensed milk, and chunks of real Reese’s. Perfect for holidays, gifting, or satisfying a quick chocolate craving, it sets up beautifully in the fridge with minimal effort.
Ingredients
3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
16 Reese’s Peanut Butter Cups, chopped (plus extra for topping)
Pinch of salt
Instructions
- Line an 8×8-inch square baking dish with parchment paper, leaving overhang on the sides for easy lifting.
- In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Fold in chopped Reese’s Peanut Butter Cups until evenly distributed.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Press additional chopped Reese’s on top for garnish.
- Refrigerate for at least 2 hours, or until fully set.
- Once firm, lift the fudge out using the parchment paper and cut into squares.
Notes
Don’t overheat the mixture—melt slowly over low heat for a creamy texture.
Use mini Reese’s for a more consistent peanut butter swirl.
Try dark or white chocolate chips for flavor variations.
Top with festive sprinkles or candy canes for a seasonal version.
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 20g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
