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
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
- 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.
- Press the mixture into a 13×9 inch pan and set in the fridge while you make the chocolate topping.
- 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. Or you can just let it set at room temperature until the chocolate is completely set.
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.
More Great Dessert Recipes
- Peanut Butter Cream Pie
- No Bake Peanut Butter Cheesecake
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Crunch Brownies
- Homemade Star Crunch Cookies
- Ding Dong Cake
- Sugar Cookies
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!
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
- 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.
- 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.
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
36Serving Size
1Amount 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.
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners, Dishes, and Desserts SHOP? Check out all of my E-books as well as branded merchandise HERE! Or you can buy me a coffee to say thanks!
- Red Velvet Brownies - January 30, 2023
- Avocado Brownies - January 27, 2023
- Air Fryer Hash Browns - January 25, 2023
Amy says
It’s almost Valentines, looks like a great recipe to try!
El Ay Cee says
I too had the layer separation problem. I think I figured it out. If you try to cut the fudge when it is too cold you are going to be sad and wonder what you did wrong. Let it sit out of the fridge a tiny bit. Then cut. No worries!
Erin S says
I always let my chocolate just set and then slice the entire pan. So maybe that is why I have never experienced this. Thanks for the tip.
Greta says
OMG! I just finished making these and guess what, they are FABULOUS. Although I spent more than 2 hours making these, it was worth it. Instead of cracker crumbs, I used bread crumbs and part Kraft crumbs because I didn;t want to run to the grocery. My boys loved it and they finished it in one sitting. A very good recipe for people (like me) who have sweet tooth. I’ll be followng more of your recipes. 😀
Carolyn says
You already know you’re speaking my language with this recipe!
Jennifer Farley says
These look absolutely decadent!
Taylor @ Food Faith Fitness says
100% my dream fudge recipe!
Gerry Speirs says
My fav childhood treat:)
Bighead Jazzpaws says
My very favorite cookie is the Reese’s Peanut Butter Cup Cookie (totally addictive)…bet I won’t be able to say no to this fudge either! Had some awesome beginners luck over the holidays making Cannabis butter, which I then substituted for regular butter in the recipe for the above mentioned cookies, also in chocolate fudge…smack me for for bragging, but my cookies and chocolate fudge were THE BOMB!! Look forward to results gained using Cannabutter in this peanut butter chocolate fudge recipe.
carlie says
Do I HAVE to refrigerate after it’s all set and done and already chilled? I just made this, and I feel like it will be better at room temperature?? More creamy? It’s absolutely amazing tho, THANK YOU
Erin S says
You do not have to, I think it keeps longer in the fridge. I like to keep it in the fridge and take it out about 20 minutes before eating to let that get creamy and room temp. Enjoy!
sue says
Yes this is good i put resses pieces on top
Laurie Lesperance says
I was just wondering if I could use already prepared graham cracker crumbs. Can wait to try this recipe it looks delicious. Thanks
Erin S says
Definitely – It is about 1 1/2 cups. Hope you enjoy!
Carol says
Can you use mixer or do you have to use fork?
Erin S says
You can use a mixer for sure – I just don’t always like the clean up.
jack c says
My sister makes something similar to this, except the cap is dark chocolate with no peanut butter in it. It hardens more than your recipe, but it’s an amazing combo.
Shirley Kalck says
Thanks for this comment, I would love to use dark chocolate, but might add the peanut butter.
Carolyn Beane says
can I substitute carob for chocolate because of chocolate allergy
Erin S says
I have never used it before, but if it melts like chocolate than I am sure it would work!
KAREN THORNTON says
How about dark chocolate? Would any recipe adjustments be needed?
Erin S says
You could definitely use dark chocolate on top – I don’t think any adjustments would be necessary.
KAREN says
Thanks – I will try it
Heidi says
Can this be made ahead of time a freeze?
Erin S says
Definitely – I freeze it all the time!
Elizabeth says
I’m vegan and I’d prefer to be nice to animals and my body so I made some changes. Vegan margarine, graham crackers and chocolate chips. Almost 3 c of stevia. One pound of icing sugar is an insane amount of sugar to add to one recipe. Following the recipe with my changes made the result super yummy! I eat it with only a smidge of guilt.
Marilouise Jensen says
In the Nutrition Facts, what is the serving size ?
Amount Per Serving
Calories 235 Calories from Fat 144
Erin S says
The recipe makes about 36 servings – you can cut them bigger or smaller than that. But 36 servings is 235 calories a piece. That is about a 2 inch square. But if you cut them smaller, they will be less calories.
Jen says
REESE’S FUDGE: It the peanut butter layer smooth or does the addition of graham cracker crumbs give it a grainy texture? Thank you.
Erin S says
It should be pretty smooth – it really depends on how fine you can get your graham cracker crumbs. The crumbs really give it structure.
Treasa says
It doesn’t mention vanilla flavoring…does it not require it?
Erin S says
There is not an vanilla called for in the recipe, it is not needed.
Suzanne says
This is so delicious and so easy! Makes a ton so Ive still got half of it in the freezer. Definitely recommend it to peanut butter lovers
Roxanne says
Do you use real butter or can you use margarine?
Erin S says
I have not tried it with margarine. Because you are not baking it, I think it would work. But I think the taste could be different, because they definitely taste different than one another.
maureen says
is there a gluten free substitute for graham crackers that would work?
Erin S says
I am not gluten free, so I don’t know what gluten free crackers are out there. But if you can find gluten free graham crackers, those would be perfect! Even something like gluten free animal crackers would work.
Mary says
Do you use real butter or does Blue bonnet stick work. Thanks
Erin S says
I use real butter. I feel like blue bonnet would work, it just might taste a little different. Let me know now it works!
Lisa Holley says
I made it last time and had an issue where the chocolate topping separated from the peanut butter layer. How do I fix this for next time I make it?
Erin S says
Make sure to let it come to room temperature when you slice and serve it. Then the layers should not separate.
Jenna says
Looks delicious
Suzanne says
This looks delicious, thank you for sharing!
Tiffani says
What’s the shelf life of these? And do they need to stay in the refrigerator?
Erin S says
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.
Tiffani says
Also if my peanut butter part is crumbly should I add more peanut butter or less gram cracker crumps!?
C says
The trouble with the chocolate top setting up? Are used reduced fat peanut butter could that be the problem