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Reese’s Fudge

Reese’s Fudge – a layer of creamy peanut butter fudge topped with melted chocolate and peanut butter.  And easy no bake recipe that is down right addicting!

One of my dear friends has a cookie exchange every year.  She has a house full of people that all bring 3 dozen cookies, packaged in groups of 6, and place them around her large dining room table.  We visit, sip champagne and snack on delicious appetizers.  Then to end the night we all get in a long line and take turns walking around the table.

Each time around the table, you get to take 1 package of cookies, until there are none left.  So you go home with 6 packages of cookies that you picked out, all baked by different people.  It is a super fun night, and I always come away with yummy treats.  At this cookie exchange my friend always serves her Reese’s fudge, which is one of my favorite things ever.

This year at the cookie exchange my friend actually had her Reese’s fudge as her “cookie” to exchange.  It was the one I picked first!  I came home and my 10 year dove right in.  It was the first thing gone, and as soon as it was, he said “I guess I know what you and I are doing together tomorrow.” Peanut Butter Chocolate Balls have always been our favorite, but this fudge has taken over!

What You’ll Need

  • Butter
  • Creamy Peanut Butter
  • Graham Crackers
  • Powdered Sugar
  • Milk Chocolate
reeses fudge on a plate

I have actually made something similar before..these Peanut Butter Bars.  But this Reese’s fudge is much softer and more like fudge than a bar.  It all comes together in 1 bowl, no mixer required.  No baking required either.

You do need to melt some chocolate and butter, but aside from that no other heating is involved.  It is super easy, maybe you can even let the kids make it for you!  If you are a fan of Reese’s peanut butter cups, trust me, you will LOVE this peanut butter fudge!

How To Make Reese’s Fudge

  1. In a large bowl mix together creamy peanut butter, melted butter, powdered sugar, and graham cracker crumbs. You can either use a large fork, spatula, or even an electric mixer. Just make sure it is well blended.
  2. Press the mixture into a 13×9 inch pan and set in the fridge while you make the chocolate topping.
  3. Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer.
  4. Chill for 2 hours, until firm. Or you can just let it set at room temperature until the chocolate is completely set.
reeses fudge on a plate

Frequently Asked Questions About Reese’s Fudge recipe:

  • Yes, you absolutely can freeze this fudge. I like to make it ahead of time and store it in the freezer.  I can then take out just as much as I need for the day or event.
  • 1 pound of powdered sugar is approximately 3 3/4 cups.  Powdered sugar is really easy to pack into a measuring cup and not get an accurate amount, so weight is best.
  • Powdered sugar comes in either 1 pound or 2 pound packages.  So you can use the whole thing or 1/2 depending on what you buy.
  • If you buy the pre-ground graham cracker crumbs just measure out 1 1/2 cups of them and they will work great.
  • If you live in the UK, Australia, or some where else that doesn’t have graham crackers, something like digestive biscuits will work.
  • Almond butter, sun butter or other peanut butter substitutes should work great, just use the same amount called for in the recipe.
  • If you like dark chocolate, feel free to use that in the topping.
  • If you want more texture in your fudge, you can definitely use crunchy peanut butter.
close up slices of reese's fudge on a white plate

More Great Dessert Recipes

Yield: 36

Reese's Fudge

reeses fudge on a plate

Reese's Fudge - a layer of creamy peanut butter fudge topped with melted chocolate and peanut butter. And easy no bake recipe that is down right addicting!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Peanut Butter Layer

  • 1 cup butter, melted
  • 1 pound powdered sugar
  • 1 1/2 cup creamy peanut butter
  • 1 1/2 cup graham cracker crumbs, (about 1 sleeve)

Topping

  • 1 (12 oz) package milk chocolate chips
  • 1 1/2 cup creamy peanut butter

Instructions

  1. In a large bowl mix together all of the ingredients for the peanut butter layer. Use a large fork to blend well. Press into 13x9 inch baking pan. Chill for 1 hour.
  2. Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer. Chill for 2 hours, until firm.
  3. Store in fridge.

Notes

Please see the Frequently Asked Questions section in the blog post if you have questions about substitutions or measuring of the ingredients.

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Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 261Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 15mgSodium 163mgCarbohydrates 23gFiber 2gSugar 17gProtein 5g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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Tami

Wednesday 27th of December 2023

I made your delicious Reeses peanut butter fudge. I used a pizza cutter after it set up and the layers didn't separate. Incase you'd like to pass this technique on. Thanks, Tami

Cindy

Saturday 16th of December 2023

Why so much peanut butter in the choc topping?

Erin S

Sunday 17th of December 2023

It is just how the recipe was designed for flavor and texture.

C

Saturday 27th of November 2021

The trouble with the chocolate top setting up? Are used reduced fat peanut butter could that be the problem

Tiffani

Monday 24th of August 2020

What’s the shelf life of these? And do they need to stay in the refrigerator?

Erin S

Monday 24th of August 2020

I like to keep them in the fridge, so they last longer. But I let them sit out and come to room temperature before eating. They will last in the fridge for 7-10 days. On the counter they will last for 4-5.

Suzanne

Monday 13th of July 2020

This looks delicious, thank you for sharing!

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