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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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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.
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.
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.
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.
Hello I was wondering how you prepare them for freezer? Thank you for posting this recipe. 🙂
As soon as the are set up, I just slice them and put them in an air tight container to freeze them.
Ok so these taste sooooo yummy…but I guess I did something wrong…my two layers separate? What did I do wrong?
Is your chocolate layer nice and soft? Both layers should be the consistency of fudge, so they kind of stick together naturally.
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.
Yields 3. It sounds like you know my family already!
HA! It was supposed to say 36, but 3 is probably more accurate 🙂
It’s almost Valentines, looks like a great recipe to try!
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!
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.
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. 😀
You already know you’re speaking my language with this recipe!
These look absolutely decadent!