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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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100% my dream fudge recipe!
My fav childhood treat:)
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.
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
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!
Yes this is good i put resses pieces on top
I was just wondering if I could use already prepared graham cracker crumbs. Can wait to try this recipe it looks delicious. Thanks
Definitely – It is about 1 1/2 cups. Hope you enjoy!
Can you use mixer or do you have to use fork?
You can use a mixer for sure – I just don’t always like the clean up.
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.
Thanks for this comment, I would love to use dark chocolate, but might add the peanut butter.
can I substitute carob for chocolate because of chocolate allergy
I have never used it before, but if it melts like chocolate than I am sure it would work!
How about dark chocolate? Would any recipe adjustments be needed?
You could definitely use dark chocolate on top – I don’t think any adjustments would be necessary.
Thanks – I will try it
Can this be made ahead of time a freeze?
Definitely – I freeze it all the time!
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.
In the Nutrition Facts, what is the serving size ?
Amount Per Serving
Calories 235 Calories from Fat 144
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.