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!
Despite the fact that we have No Bake Avalanche Cookies sitting on the counter right now. And a ton more in the pantry and freezer!
He declared it a must for our Christmas cookies this year. My only problem with it, is I want to eat it all and have no self control! It is like a giant Reese’s peanut butter cup only better! And if you couldn’t tell based on these peanut butter stuffed brownies, we have a thing for peanut butter around here.
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!
Some of my favorite kitchen items used to make this recipe
Pyrex Pan – A good 13×9 inch pan is essential when making dinners and desserts. This one holds up to the high temperature of the oven, and works great for no bake desserts that go in and out of the fridge often!
Rubber Spatula – Nothing like being able to scrape any type of bowl clean without scratching it up. Don’t forget one of these babies to get every last bit out of your bowl.
Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.
- 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.
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- 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)
- 1 (12 oz) package milk chocolate chips
- 1 1/2 cup creamy peanut butter
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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.
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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.
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Store in fridge.
Recipe Video
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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Kimberly @ The Daring Gourmet says
This looks and sounds awesome, can’t wait to try it!
Kimberly Ann @ Bake Love Give says
Yes. So. Much. Yes. 🙂 What a lovely addition to a cookie exchange!
Ashlyn @ Belle of the Kitchen says
I probably shouldn’t be left alone in a room with these because I would tear them up! These would definitely be my favorite treat at a cookie exchange!
Amy says
We will be making a few batches tomorrow morning for our party later to the day.
Laura @PetiteAllergyTreats says
Oh my Erin! These look amazing! Chocolate and peanut butter is such classic!
Trish - Mom On Timeout says
Yes ma’am! This fudge looks perfect Erin!
Teresa says
Does it call for 1 1/2 cups of Peanut Butter? The recipe just says 1 1/2 Peanut Butter. Thanks!
Erin S says
Thanks for catching that, it is cups! Updated now!
Carrie @Frugal Foodie Mama says
I saw your video on Facebook yesterday, and I knew then that HAVE to make this. How can you go wrong with the chocolate/peanut butter combo?? 🙂 Looks amazing!
lilian broaders says
hi, just wondering what i could use instead of peanut butter ? im allergic to nuts,so can’t use it.
Erin S says
Biscoff or Cookie Butter spread would be delicious in this!
J. C says
Neutella is a great substitute for peanut butter
alison norris says
Nutella has nuts in it so not a great replacement for a nut allergy.
Xyle says
allergic to peanuts yet looking at recipes where its the primary ingredient. asking to substitute it is like making mac and cheese and asking what you can substitute the noodles with.
KAREN says
How about almond butter?
Erin S says
I have not tried it with almond butter, but I am sure it would work. It is a very similar consistency, which is what you need.
Pam Giordano says
I wonder, if you wanted to add a little crunch…if you could add some Rice Krispies to the pb layer…?
Erin S says
I haven’t tired it Pam, but I am sure you could. Obviously it wouldn’t be as creamy, but give it a try!
Ravzie says
Even easier if you spread Nutella on top. Plus I recommend using your dough hook on the mixer because that is a stiff batter.
Erin S says
Love that Nutella idea!
Alison @ Ingredients Inc says
looks amazing
Marni says
The recipe calls for 1 pound of powdered sugar- how many cups is that??
Erin S says
Look at your bag of powdered sugar Marni. It will most likely be a 1 pound bag or a 2 pound bag. Just use 1/2 or the whole thing.
Bunny says
I store my powdered sugar in a canaster so the amount in cups would be helpful. I made these the other day and for the frosting or chocolate topping, I only used a cup of peanut butter and I thought it was plenty. They were very good. I cut them small because they are quite rich.
janice walters says
it should be 2 cups. A pound is 16 ozs.
Erin S says
It is actually closer to 3 3/4 cups. 1 pound is a weight measurement, so you can’t always rely on 16 oz = 2 cups, because that is really a fluid measurement not weight.
jeffery smith says
yes, I just tried making it with the two cups measurement and there wasn’t enough dry ingredients. Needed to add more icing sugar..3 3/4 cups of icing sugar worked better..
Erin S says
The recipe calls for 1 pound of powdered sugar. The bags of sugar come in either 1 pound or 2 pound bags. So you can use the whole bag or 1/2. It isn’t a cup measurement.
Joan Guthrie says
Online 1 lb of powdered sugar is 3 3/4 cups 🙂
Serena | Serena Bakes Simply From Scratch says
This… I need to make this!
CiaoFlorentina says
This is such a winning recipe, 5 Ingredients perfection !
Heather Donahue says
Do you get a grainy texture from the graham cracker crumbs? I would want it to be creamy like traditional fudge.
Erin S says
It blends with the butter, and peanut butter – so no, it is not grainy. If you mix well, it is super creamy like traditional fudge. You just have to get the crumbs small, and not have big chunks. Enjoy!
Rebecca says
You could split the mixture, using half or whatever amount, fixed in your pan, then hurry and mix in crumbs, crushed candy bars, etc, for the other half. To accommodate those with false teeth. 😛
Evie says
Where do l find graham crackers, I looked in supermarket with no luck
Erin S says
Where are you from Evie? They are with all the other crackers in pretty much any grocery store in the US.
Jason says
Graham cracker crumbs are in the baking aisle by the already made graham cracker pie crust…not in the cracker aisle….whole graham crackers are in the cracker aisle
Donika@whenfetametolive says
Yum yum and more yum! 🙂
Shanna Sorenson says
These look amazing!
Van Jones says
Any issues with the two layers not bonding together, mine broke free. Thought about skipping the middle refrigeration step, any thoughts?
Erin S says
That is really strange, because neither layer set up hard – they are both creamy like fudge. I have never had it break apart. You can definitely skip the set up time. Is your chocolate layer soft?
Susan Keenan says
Hey Erin, I am coming to u for advice. I used a different recipe for choc./peanut butter fudge. I made 2 layers of choc. & one of peanut butter to go in the middle. I layered them in about 20 minute intervals Then I waited several hours until they were cool & then made my first cut an inch or so in from the edge. None of the layers stuck together. Any thoughts on what I could do to hold them together? Icing? Nutella?
Thanks!
Susan K
Erin S says
Susan,
You shouldn’t need anything to hold them together. Were both layers creamy and the right texture? If they were cooked too long they may have been crumbly and not worked. I am happy to help trouble shoot with you if you want to email me the recipe (dinnersdishesanddesserts@gmail.com)
Sandi A. says
What purpose do the graham cracker crumbs serve in the recipe? Texture? Holds ingredients together? I’m asking to order to make the recipe gluten-free other than purchasing gf graham crackers.
Erin S says
They help it hold together. They are also slightly sweet, so they help the flavor. You could use a gluten free graham cracker, or even a gluten free cereal that you got into crumbs.
Jackie says
Can you freeze these for later? I made this once before and it was a big hit. But it made a lot, so I was hoping to bring half to a small party and then freeze the rest for Christmas Eve. I wasn’t sure how this might freeze though.
Erin S says
Yep – I freeze it every year! With 3 of us, we don’t need it all at once, so I cut it into pieces, and then freeze so I can just take out what I want later.
Gab dael says
Hello I was wondering how you prepare them for freezer? Thank you for posting this recipe. 🙂
Erin S says
As soon as the are set up, I just slice them and put them in an air tight container to freeze them.
Lorraine says
Ok so these taste sooooo yummy…but I guess I did something wrong…my two layers separate? What did I do wrong?
Erin S says
Is your chocolate layer nice and soft? Both layers should be the consistency of fudge, so they kind of stick together naturally.
Jolene says
I’m making this tonight. Looks mouth watering. I wad reading the recipe ahead of time, thankfully, because the total time is not 15 minutes but the prep time probably is.
Kristi says
Yields 3. It sounds like you know my family already!
Erin S says
HA! It was supposed to say 36, but 3 is probably more accurate 🙂
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!
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.
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.