Reese’s peanut butter chocolate fudge recipe is so good. Use dark chocolate or milk chocolate chips with mini Reeses peanut butter cups inside and on top for added YUM. You can even make our Fudge with Velveeta and put cups on top.
Creamy peanut butter chocolate fudge can be made year round with our favorite chocolate chips and almond bark. This is how to make homemade fudge of all kinds. Switch it up if you like with your favorite crushed candy bar on top. (affiliate links present)
Chocolate Peanut Butter Fudge
I mean these two flavors are so popular. Love it in ice cream but this stores better, lasts longer and a quick easy dessert recipe we love. During the holidays we’re all about comfort foods. Bring me a raging fire, a blanket and treat and we’re set. Decorated or left plain, let’s get started……
In a sense you could call this Buckeye fudge. If you have lived in the South this term brings up a memory instantly. Those are more like truffles kinda’ but with the same 2 flavors, and just as chewy. Call it what you wish all that matters is it’s the ultimate YUM.
This is just to enhance the flavor and add a bit of texture and make them more like buckeye balls fudge. You could cut it out and still taste basically the same but without the top pretties. 😉 Crushed Butterfinger bar would work similarly with a bit more crunch to it. I mean if you had leftover Halloween candy this could have a few different varieties on top.
Reeses Peanut Butter Cup Fudge
Anything really goes when you think outside of the box and use the base as your starting point. You could add them crushed on top of our lunch lady chocolate peanut butter bars too to make them way out of control.
What is the secret to good fudge
You need to make sure that when it is cooked, the sugar crystals break down to create a smooth mixture. If not it will be a bit more grainy (you’ve probably had a piece like this). Then before pouring it into your pan you want it to cool down just enough where it’s thickened but not too firm. Like brownie batter consistency basically is perfect.
How long should you boil fudge for
10 minute is typically perfect. Of course this will vary slightly depending on how high your burner is. I would suggest using a candy thermometer to make sure it reaches 230-235 F, that way the crystals can break down and it will be the right texture. Soft but not crumbly and grainy is what you want.
Easy Buckeye Fudge
Ok so you will need a saucepan to boil this to get it smooth. One batch will make an 8×8″ square pan full. If you wanted to double you could use a 9×13″ or so, or two of the same size. Line each one with parchment paper so you can lift it out when hardened and slice into squares.
- Chocolate chips, semi sweet was used here but basically that’s your choice. Dark chocolate fudge is good too
- 12 oz almond bark, milk chocolate flavor was chosen for this but there are a few different varieties
- 1 can of sweetened condensed milk
- A pinch of salt will really bring out all the flavors
- You’ll want creamy peanut butter and vanilla
- 20 mini Reeses peanut butter cups
If you wanted to make them into portions I have done something fun with a muffin tin. Using silicone muffin cups I have poured the mixture into those inside a pan and allowed to cool that way. Then peel back the liner and no cutting is necessary. Just a thought, and a fun way to serve your buckeye candies peanut butter balls.
I suppose you could use crunchy too vs. creamy but I never buy that so I don’t have it on hand. I haven’t used natural, need to stir in the oil type either so I cannot tell you how that would differ. Good ol’ Jiffy for us.
Chocolate Fudge with Peanut Butter
You will need to cook this for best results. We do have microwave peppermint fudge that is a hit during the holidays too you can make.
- Line an 8 inch square baking dish with parchment paper. Combine your chocolate chips, almond bark, condensed milk, butter, and salt into a double boiler.
- That means to set a metal or glass bowl on top of a saucepan with water underneath it until that is boiling so your contents will melt.
- Heat on medium heat until contents, stir until smooth. Remove and stir in vanilla.
- Cool for a few minutes. While the fudge is cooling, crush 12 miniature Reese’s cups.
- Combine the peanut butter and crushed candies to the melted chocolate mixture. Pour into the prepared pan and let cool/harden in the refrigerator for at least 4 hours or overnight at room temperature.
- Once peanut butter mixture has hardened, remove the fudge from the pan and lay flat on the parchment paper. Cut into 16 pieces.
- If you want a chocolate drizzle on top; Heat remaining 4 ounces of almond bark in 15 second increments in the microwave until smooth
- Transfer to a zippered bag and cut the tip off. Cut 8 Miniature Reese’s cups in half.
You can drizzle melted almond bark over the top of your creamy peanut butter fudge with some chopped up Reese’s cups to each one. If you do then just give it a few more minutes to cool completely on top and enjoy.
You will likely not eat all of this at the same time, or you might want to bring it to a Christmas cookie exchange to share. It saves really well if stored properly. You want to keep the air out or it will get hard, not good. Best way to do this is to wrap tightly in plastic wrap, and then into a freezer bag.
Leave on your countertop instead of in the fridge too. It will stay great for weeks, seriously. A great choice if you want to make a variety of things for your holiday get together for sure.
How do you cut fudge without crumbling
When done you’ll want a sharp knife on hand. Lift paper out and set on a cutting board. If you do one slice and it crumbles just run it under hot water. Then try another slice and I bet it will work must better. Works great this way with our microwave pumpkin fudge too.
Our edible brownie batter is to die for too. Now jump to recipe below and get started. It has nutritional facts with calories and/or saturated fat provided as well.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Peanut Butter Chocolate Fudge
- Line 8” square baking dish with parchment paper. Combine chocolate chips, 8 ounces almond bark, sweetened condensed milk, butter, and salt into a double boiler. (metal or glass bowl set on top of a saucepan with water underneath, boiling)
- Heat on medium/low heat until contents stirred are nice and smooth. Remove from heat and stir in vanilla. Cool for a few minutes. While the fudge is cooling, crush 12 miniature Reese’s cups.
- Add the peanut butter and 12 crushed Reese’s cups to the melted chocolate mixture. Pour into the prepared pan and let cool/harden in the refrigerator for at least 4 hours or overnight at room temperature.
- Once hardened, remove the fudge from the pan and lay flat on the parchment paper. Cut into 16 pieces.
- If you want a chocolate drizzle on top; Heat remaining 4 ounces of almond bark in 15 second increments in the microwave until smooth and transfer to a zippered bag and cut the tip off. Cut 8 Miniature Reese’s cups in half.
- Drizzle melted almond bark over the fudge and add half a Reese’s cup to each one or crush them up even more and garnish with crushed Reese’s. Let cool completely and enjoy.