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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
- 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 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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REESE’S FUDGE: It the peanut butter layer smooth or does the addition of graham cracker crumbs give it a grainy texture? Thank you.
It should be pretty smooth – it really depends on how fine you can get your graham cracker crumbs. The crumbs really give it structure.
It doesn’t mention vanilla flavoring…does it not require it?
There is not an vanilla called for in the recipe, it is not needed.
This is so delicious and so easy! Makes a ton so Ive still got half of it in the freezer. Definitely recommend it to peanut butter lovers
Do you use real butter or can you use margarine?
I have not tried it with margarine. Because you are not baking it, I think it would work. But I think the taste could be different, because they definitely taste different than one another.
is there a gluten free substitute for graham crackers that would work?
I am not gluten free, so I don’t know what gluten free crackers are out there. But if you can find gluten free graham crackers, those would be perfect! Even something like gluten free animal crackers would work.
Do you use real butter or does Blue bonnet stick work. Thanks
I use real butter. I feel like blue bonnet would work, it just might taste a little different. Let me know now it works!
I made it last time and had an issue where the chocolate topping separated from the peanut butter layer. How do I fix this for next time I make it?
Make sure to let it come to room temperature when you slice and serve it. Then the layers should not separate.
Looks delicious
This looks delicious, thank you for sharing!
What’s the shelf life of these? And do they need to stay in the refrigerator?
I like to keep them in the fridge, so they last longer. But I let them sit out and come to room temperature before eating. They will last in the fridge for 7-10 days. On the counter they will last for 4-5.
Also if my peanut butter part is crumbly should I add more peanut butter or less gram cracker crumps!?
The trouble with the chocolate top setting up? Are used reduced fat peanut butter could that be the problem