Reeses Easy Peanut Butter Fudge Directions No Bake

This Reese'southward peanut butter fudge is stuffed with flossy peanut butter and rich chocolate -- and so easy and so amazing!

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Tabular array of Contents

1. REESE'Southward PEANUT BUTTER FUDGE INGREDIENTS
2. HOW TO MAKE THIS REESE'S PEANUT BUTTER FUDGE RECIPE
3. HOW TO SERVE
4. STORAGE
5. FAQ
6. MORE RECIPES YOU'LL Honey
7. Bound TO RECIPE

This like shooting fish in a barrel no-bake Reese's peanut butter fudge has a creamy texture that is loaded with smooth peanut butter season and delicious chocolate that you won't be able to terminate sampling. Four unproblematic ingredients make this Reese's fudge recipe a snap to make whatever time of twelvemonth.

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MORE FUDGE RECIPES:
Peanut Butter Fudge | Microwave Fudge

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REESE'S PEANUT BUTTER FUDGE INGREDIENTS

You will need:

• forty Reese's total-size peanut butter cups, divided
• 3 cups semi-sweetness chocolate chips
• 1 (14-ounce) tin sweetened condensed milk
• 4 tablespoons heavy cream

Pro Tip: Make sure y'all buy condensed milk rather than evaporated milk. The evaporated milk is likewise runny for this recipe, and your fudge won't harden.

SUBSTITUTIONS AND ADDITIONS

Chocolate chips: You could mix the semi-sweet chocolate chips with other flavors – peanut butter chips, white chocolate chips, milk chocolate fries or night chocolate chips. Only brand sure your total chips add up to iii cups.

HOW TO Brand THIS REESE'S PEANUT BUTTER FUDGE RECIPE

Footstep ONE: Line a nine×9 square baking pan with aluminum foil and lightly spray with nonstick cooking spray. Set up it aside.

Pace TWO: Line the lesser of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half, and place along the edges of the pan. This should completely cover the bottom of the pan.

Pace THREE: Piece into quarters or crumble the remaining 20 peanut butter cups and set them aside.

PRO TIP: Refrigerating the Reese'due south peanut butter cups for 10 minutes makes them much easier to chop.

STEP FOUR: Using a 1.5 to 2-quart heavy-bottom saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.

Stride FIVE: Spread the melted chocolate mixture over the peak of the peanut butter cups lining the pan.

STEP SIX: Evenly sprinkle the sliced or crumbled peanut butter cups over the tops of the chocolate tiptop layer. Lightly press the peanut butter loving cup topping into the warm chocolate.

PRO TIP: To help cutting the fudge after chilling, score a filigree on the acme of the fudge when it is barely set up but still warm.

Step SEVEN: Allow the fudge mixture to cool to room temperature for 30 minutes, and then cover with cling wrap and chill in the fridge for an additional xxx minutes. Slice your creamy peanut butter fudge and serve.

PRO TIP: To hands piece the fudge, dip a big sharp flat knife in boiling water, dry out it completely, and cut one long slice (the heat will assist the blade to glide through).

HOW TO SERVE

Fudge is a fantastic choice for a cookie exchange or to requite as homemade gifts.

If y'all are giving this homemade fudge as a gift, I recommend lining a tin with wax paper and carefully laying the fudge inside.

Add a couple of our other delicacies aslope this Reese's fudge including peanut butter fudge, our chocolate fudge, rocky road fudge, and Tiger fudge so you have a diverseness of yummy treats to gift or share.

Our piece of cake fudge recipes, including orangish creamsicle fudge and gingerbread fudge, are likewise sure to exist a huge hit.

STORAGE

IN THE Refrigerator: Store whatsoever leftovers of this delicious fudge recipe in the refrigerator in an airtight container for up to 1 week.

IN THE FREEZER: Yous tin can freeze this Reese's peanut butter loving cup fudge for up to three months in an airtight container.

The combination of chocolate and peanut butter is probably the most genius invention always. And this flossy fudge, made with Reese's peanut butter cups, is downright addicting. Yous tin can whip this simple recipe up in just a few minutes, and you will not regret information technology.

FAQ

Can I freeze this like shooting fish in a barrel recipe?

This easy peanut butter fudge tin can be frozen for upwardly to 3 months.

Can I add together different types of baking chips to the chocolate peanut butter fudge?

Every bit long as you keep the total quantity of chips that the original recipe calls for, you can mix the flavors up however you wish.

How practice I slice chilled fudge hands?

To hands slice the fudge, dip a large sharp flat pocketknife in humid h2o, dry it completely and cutting i long slice (the rut volition help the blade to glide through).

More than RECIPES YOU'LL LOVE

Cook Mode Prevent your screen from going night

• forty Reese's total-size peanut butter cups divided
• 3 cups semi-sweet chocolate chips
• fourteen ounce sweetened condensed milk
• four tablespoons heavy cream

• Line a 9×9 pan with aluminum foil, and lightly spray with nonstick spray. Set it aside.

• Line the bottom of the pan with xvi peanut butter cups (4 rows of 4). Slice 4 boosted cups in half, and place them along the edges of the pan. This should completely cover the bottom of the pan.

• Slice into quarters, or crumble the remaining 20 peanut butter cups and prepare bated.

• Using a i.5 to ii-quart heavy-bottom saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Rut on low and stir until all the ingredients are completely melted and smooth.

• Spread the chocolate mixture over the acme of the peanut butter cups lining the pan.

• Evenly sprinkle the sliced or crumbled peanut butter cups over the tops of the chocolate layer. Lightly press the peanut butter cup topping into the warm chocolate.

  Pro Tip: To help cut the fudge afterwards chilling, score a grid on the top of the fudge when it is barely set just still warm.

• Allow the brownies to cool to room temperature for 30 minutes.

• Cover with cling film and arctic in the fridge for an additional 30 minutes.

• Slice the brownies and serve.

  Pro Tip: To easily slice the fudge, dip a large sharp flat knife in humid water, dry it completely and cut one long slice (the heat will help the bract to glide through).

Calories: 324 kcal | Carbohydrates: 35 g | Poly peptide: v grand | Fat: xix g | Saturated Fat: nine chiliad | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 120 mg | Potassium: 276 mg | Fiber: 3 thou | Carbohydrate: 29 g | Vitamin A: 104 IU | Vitamin C: 1 mg | Calcium: 81 mg | Iron: 2 mg

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