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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
Video
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
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 13×9 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even easier if you spread Nutella on top. Plus I recommend using your dough hook on the mixer because that is a stiff batter.
Love that Nutella idea!
looks amazing
The recipe calls for 1 pound of powdered sugar- how many cups is that??
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.
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.
it should be 2 cups. A pound is 16 ozs.
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.
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..
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.
Online 1 lb of powdered sugar is 3 3/4 cups 🙂
This… I need to make this!
This is such a winning recipe, 5 Ingredients perfection !
Do you get a grainy texture from the graham cracker crumbs? I would want it to be creamy like traditional fudge.
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!
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. 😛
Where do l find graham crackers, I looked in supermarket with no luck
Where are you from Evie? They are with all the other crackers in pretty much any grocery store in the US.
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
Yum yum and more yum! 🙂
These look amazing!
Any issues with the two layers not bonding together, mine broke free. Thought about skipping the middle refrigeration step, any thoughts?
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?
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
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)