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Reese’s Fudge

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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!

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.

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!

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.

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!

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.

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!
 
Here are some of the most frequently asked questions regarding this 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.
 
Check out the video below to see how quickly it all comes together!

 

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Yield: 36

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!
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 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
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.
© Erin S
Category: Dessert Recipes
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!
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Filed Under: Chocolate Dessert Recipes, Christmas Cookies, Christmas Recipes, Dessert Recipes, Fudge Recipes, No Bake Desserts, Popular Posts Tagged With: , , , , , ,

Reader Interactions

Comments

  11. Even easier if you spread Nutella on top. Plus I recommend using your dough hook on the mixer because that is a stiff batter.

    Reply

    • 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.

      Reply


      • 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.

        Reply

      • 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.

        Reply

        • 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..

          Reply

          • 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.

  16. Do you get a grainy texture from the graham cracker crumbs? I would want it to be creamy like traditional fudge.

    Reply

    • 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!

      Reply

    • 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. 😛

      Reply

    • Where are you from Evie? They are with all the other crackers in pretty much any grocery store in the US.

      Reply

    • 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

      Reply

  20. Any issues with the two layers not bonding together, mine broke free. Thought about skipping the middle refrigeration step, any thoughts?

    Reply

    • 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?

      Reply

      • 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

        Reply

        • 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)

          Reply

  21. 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.

    Reply

    • 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.

      Reply

  22. 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.

    Reply

    • 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.

      Reply

    • Is your chocolate layer nice and soft? Both layers should be the consistency of fudge, so they kind of stick together naturally.

      Reply

  24. 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.

    Reply

  27. 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!

    Reply

    • 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.

      Reply


  28. 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. 😀

    Reply


  33. 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.

    Reply

  34. 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

    Reply

    • 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!

      Reply

  35. I was just wondering if I could use already prepared graham cracker crumbs. Can wait to try this recipe it looks delicious. Thanks

    Reply


  36. 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.

    Reply


  39. 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.

    Reply

    • 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.

      Reply


  41. REESE’S FUDGE: It the peanut butter layer smooth or does the addition of graham cracker crumbs give it a grainy texture? Thank you.

    Reply

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