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.
Here are some of the most frequently asked questions regarding this 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.
Reese's Fudge
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.
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Nutrition Information
Yield
36Serving Size
1Amount Per ServingCalories 261 Total Fat 18g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 9g Cholesterol 15mg Sodium 163mg Carbohydrates 23g Fiber 2g Sugar 17g Protein 5g
Erin S
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Amy says
February 6, 2017 at 9:40 amIt’s almost Valentines, looks like a great recipe to try!
El Ay Cee says
February 14, 2017 at 7:10 pmI 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
February 15, 2017 at 6:40 amI 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
November 1, 2017 at 12:22 pmOMG! 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
November 13, 2017 at 6:57 pmYou already know you’re speaking my language with this recipe!
Jennifer Farley says
November 13, 2017 at 7:07 pmThese look absolutely decadent!
Taylor @ Food Faith Fitness says
November 14, 2017 at 4:06 pm100% my dream fudge recipe!
Gerry Speirs says
November 17, 2017 at 8:35 amMy fav childhood treat:)
Bighead Jazzpaws says
February 4, 2018 at 11:42 pmMy 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
March 16, 2018 at 3:00 pmDo 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
March 18, 2018 at 12:02 amYou 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
July 19, 2018 at 6:42 pmI 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
July 20, 2018 at 6:33 amDefinitely – It is about 1 1/2 cups. Hope you enjoy!
Carol says
August 5, 2018 at 10:16 pmCan you use mixer or do you have to use fork?
Erin S says
August 6, 2018 at 1:04 pmYou can use a mixer for sure – I just don’t always like the clean up.
jack c says
July 20, 2018 at 11:21 amMy 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
December 2, 2018 at 6:08 amThanks for this comment, I would love to use dark chocolate, but might add the peanut butter.
Carolyn Beane says
August 11, 2018 at 4:45 pmcan I substitute carob for chocolate because of chocolate allergy
Erin S says
August 13, 2018 at 7:16 amI have never used it before, but if it melts like chocolate than I am sure it would work!
KAREN THORNTON says
August 13, 2018 at 6:05 pmHow about dark chocolate? Would any recipe adjustments be needed?
Erin S says
August 14, 2018 at 9:09 amYou could definitely use dark chocolate on top – I don’t think any adjustments would be necessary.
KAREN says
August 16, 2018 at 6:39 pmThanks – I will try it
Heidi says
August 22, 2018 at 6:49 pmCan this be made ahead of time a freeze?
Erin S says
August 23, 2018 at 8:27 amDefinitely – I freeze it all the time!
Elizabeth says
September 13, 2018 at 6:39 pmI’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
September 24, 2018 at 10:47 amIn the Nutrition Facts, what is the serving size ?
Amount Per Serving
Calories 235 Calories from Fat 144
Erin S says
September 24, 2018 at 10:49 amThe 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
November 3, 2018 at 3:30 pmREESE’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
November 4, 2018 at 8:58 pmIt 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
December 23, 2018 at 3:06 pmIt doesn’t mention vanilla flavoring…does it not require it?
Erin S says
December 23, 2018 at 3:33 pmThere is not an vanilla called for in the recipe, it is not needed.