Peanut Butter Cup Fudge – chocolate and peanut butter come together in a super quick and easy microwave fudge, that everyone will go crazy for!
Chocolate and peanut butter is such a classic combination. Reese’s Fudge is one of my all time favorite versions of it, because it is so darn creamy and delicious. But this Peanut Butter Cup Fudge has a layer of actual chocolate fudge that is completely different and so good!
And it is all done in the microwave, or the stove top, so it is ready in no time!
Why You’ll Love This Recipe
- Unlike traditional Chocolate Fudge you don’t have to boil sugar and butter to the exact right temperature. So literally anyone can do it!
- You can use the stovetop or microwave to melt the chocolate, and that is pretty much the only work involved!
- Make it ahead and freeze or store in the fridge for a couple days before adding it to cookie tins or your holiday baking tray for a get together.
What You’ll Need
- Peanut Butter Cups
- Semi-Sweet Chocolate Chips
- Sweetened Condensed Milk
- Vanilla Extract
Yep, just 4 ingredients is all you need for this peanut butter cup fudge!
How To Make Peanut Butter Cup Fudge
- I like to line a 8 inch baking pan with parchment paper or foil, so it is easy to get out and cut to serve. Then you just arrange the peanut butter cups across the bottom of the pan in 4 rows of 4.
- In a saucepan over low heat, melt together chocolate chips and condensed milk. Once completely melted and smooth remove from heat, and stir in vanilla. You could also do this in the microwave at 50% power, stirring every 45 seconds until it is melted and smooth.
- Pour the chocolate mixture over peanut butter cups in the baking dish.
- Sprinkle crushed cups over the chocolate, lightly pressing down. You do want to work quickly, as the chocolate will start to set up rather fast.
- Allow to cool completely, at least 1-2 hours, before slicing to serve.
- I recommend you use the semi-sweet chocolate called for in the recipe. You can go darker, but with the sweetened condensed milk, it is pretty sweet, so I would avoid milk chocolate. I have seen people make it with white chocolate, but I think that would be very sweet.
- To make it easy to slice and keep the peanut butter cups on the bottom intact, line your pan with parchment paper or foil. That way you can lift out the entire batch, slice and then place it back in the pan. A lot easier to just grab a piece.
- Store in an airtight container for 3-4 days. It will last a few extra days if you store it in the fridge. You can also freeze for 2-3 months in an airtight container.
More Delicious Dessert Recipes
- Chocolate Peanut Butter Balls
- Bailey’s Chocolate Cheesecake
- Chocolate Hazelnut Cake
- Slow Cooker Peanut Clusters
- Nutella Brownies
- Easy Microwave Fudge
- Caramel Cashew Clusters
- Cream Cheese Spritz Cookies
- 16 peanut butter cups, unwrapped
- 3 cups semi-sweet chocolate chips
- 1 can, (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter cup, crushed
- Line a 9 inch baking pan with foil or parchment paper.
- Lay unwrapped peanut butter cups across the bottom of the pan (rows of 4).
- In a saucepan over low heat, melt together chocolate chips and condensed milk. Once completely melted and smooth remove from heat, and stir in vanilla.
- Pour over peanut butter cups.
- Sprinkle crushed cups over the chocolate, lightly pressing down.
- Allow to cool completely before slicing.
- Store in an air tight container.
Recipe barely adapted from Crazy for Crust
Amount Per Serving Calories 129Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 41mgCarbohydrates 16gFiber 1gSugar 14gProtein 2g
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