Reese’s Peanut Butter Cup Fudge

4.23 from 22 votes

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Hold onto your hats because I have *the easiest* fudge recipe for you! If you’ve been here for a while, you know I love fudge as much as the next person! I’ve got Microwave Fudge, Fantasy Fudge, and Peanut Butter Fudge that are fan favorites, but today, I’m going to introduce you to the new kid on block: Reese’s Peanut Butter Cup Fudge. It’s a simple, 3 ingredient, no-bake recipe that is a must-make during the holiday season!

Reese's Peanut Butter Fudge squares

Why You’ll Love This Creamy Peanut Butter Fudge Recipe!

This fudge recipe is an indulgent treat for those of you who can’t resist an epic peanut butter + chocolate combo. It’s rich, smooth, creamy, and only needs 3 ingredients. Reese’s Peanut Butter Cups is one of them! It’s completely divine.

Only 3 Main Ingredients Required!

Is it really possible to make a delicious treat with only 3 simple ingredients? ABSOLUTELY! Here’s what you’ll need:

  • Milk chocolate chips – Brings in the fudgy-chocolate part of this recipe. If you don’t want it as sweet, try it with semi-sweet chocolate chips!
  • Sweetened condensed milk – Helps make the fudge even sweeter than possible and gives it the creamy texture. Some ask if you can swap out the sweetened condensed milk for evaporated milk, and you can’t. They aren’t the same, so stick with what’s in the recipe!
  • Reese’s Peanut Butter Cups – An obvious ingredient for this recipe! But it’s the best part!
Chopped up Reese's Peanut Butter Cups

How to Make Reese’s Fudge

Not only does this fudge recipe have easy ingredients, it has easy instructions too! It takes just 10 minutes to whip up, but it does need time to set up, so you’ll need to account for that. For full recipe details, including ingredient measurements, see the printable recipe card down below.

Step 1- Prep a Square Baking Pan

Line a 8×8 square dish (glass or aluminum pan will work) with aluminum foil (or parchment paper) and lightly spray with nonstick cooking spray. Unrap 16 whole Reese’s cups and line the bottom of the pan with them. Set aside.

Step 2- Make the Fudge Mixture

In a large bowl (make sure it’s microwave safe!), stir the chocolate chips and sweetened condensed milk together and microwave in 30 second increments until smooth and velvety, stirring in between each increment. Pour the melted chocolate mixture over the peanut butter cups and smooth the top of the fudge with a silicon spatula.

Step 3- Top With Chopped PB Cups + Let Fudge Set Up

Chop up the 9 remaining peanut butter cups into small pieces and press into the top of the fudge mixture. Bring to room temperature (it usually takes about an hour) and then refrigerate the whole pan until solid. Once the fudge is firm, remove from the pan using the foil to lift out, and cut into squares. Tada! Reese’s Fudge! It’s a huge hit every time I make it! ENJOY!

Reese's Peanut Butter Fudge in pan

Storing Directions

If there’s any fudge leftover, you can store it in an airtight container for about two weeks.

In the Fridge

If you’re wanting to extend the life of the fudge beyond two weeks, store in the fridge for up to 4 weeks!

In the Freezer

And if you want to save this fudge EVEN LONGER. Wrap the fudge in foil and place in a freezer bag or an airtight container and freeze up to 3 months.

Reese's Peanut Butter Fudge squares

FAQ About Reese’s Peanut Butter Fudge

What size Reese’s should I use?

I used regular sized Reese’s in this recipe and strongly suggest you do too! They line an 8×8 pan perfectly!

How long does the fudge need to be in the fridge?

Fudge needs to be refrigerated until it holds it shape and is solid. For me, it’s at least 2 hours.

Can I use different chips?

Yes! I preferred milk chocolate in this recipe, but you certainly could use semi sweet, dark chocolate chips or white chocolate chips!

More No-Bake Recipes to Try!

While I am positive you will LOVE this Reese’s Fudge, here are a few other simple, no-bake treats.

Peanut butter lovers and Reese’s lovers alike will absolutely love this easy fudge recipe. It’s so quick and easy to add to treat plates for neighbor gifts! Homemade gifts are always welcome and appreciated by many, and you don’t have to spend hours in the kitchen with a simple recipe like this! The printable recipe card is below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Reese's Peanut Butter Fudge....3 ingredients and 10 minutes is all you need to make this perfect fudge!
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4.23 from 22 votes

Reese’s Peanut Butter Fudge

Reese's Peanut Butter Fudge is a creamy and rich fudge that only requires 3 easy ingredients and is ready in 10 minutes!
servings 25 squares
Prep Time 4 hours
Cook Time 2 minutes
Total Time 4 hours 2 minutes



  • Line 8×8 glass dish with foil and spray with nonstick cooking spray lightly. Line with 16 whole Reese’s {as pictured above.} Set aside.
  • In a large microwave-safe bowl, stir chocolate chips and sweetened condensed milk together and microwave in 30 second increments until smooth and completely melted. Pour over peanut butter cups and smooth the tops.
  • Chop up the remaining Reese's and press into the top. Bring to room temperature {about 1 hour} before refrigerating. Once it's pretty solid, remove from the pan using the foil and cut into squares. Serve.


Recipe slightly modified from Crazy for Crust


Calories: 243kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 93mg | Potassium: 115mg | Fiber: 1g | Sugar: 30g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Reese’s Peanut Butter Fudge
4.23 from 22 votes (13 ratings without comment)

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Recipe Rating

179 Responses
  1. Linda Jardee

    Anyone know how many calories in a “chunk” of this stuff? Maybe my whole day’s worth of calories… Can I put this in a metal 8×8 pan? Thanks!

  2. Andrew

    I’ve made this for several events this summer. It’s been a hit every, single time. I don’t dare tell people how easy it is. LOVE. THIS. RECIPE.

    1. Peach

      Just wanted to know did you actually cram 24 regular size Reese’s cups in an 8×8 pan? Looking at Lauren’s photo’s she has space in between her cups. Did your fudge seep in between yours. I’m taking my own challenge. 24 small Reese’s, God forbid 24 regular, and the full 36 that fits perfect in an 8×8 pan. I’m assuming Lauren’s is using the large Reese’s as a total base for her fudge. Well Andrew if you get this message let me know I will give you and Lauren my own thoughts on all three of the devilish treats. Please don’t get me wrong I think it’s the greatest. Wanting to make it for a wedding with the other fudge goodies I have. Bye Bye

      1. Gail

        You don’t cram 24, you place 16 in the square pan (4X4), as pictured above the recipe. You chop the others up and push into the top of the squares (after adding the melted chocolate/condensed cream mixture)

  3. Debbie

    Made them using semi-sweet chips plus added a crushed Butterfinger candy bar to the top. BIG hit with our Bible study group tonight! (next time, I think I may even layer crushed Butterfinger under the Reese’s Cups. They added a great little crispy texture and additional p’nut butter taste.) Definitely a keeper recipe!

  4. Kat

    Your recipe calls for milk chocolate chips, have you tried semi-sweet chocolate chips? Or has anyone else? It truly looks like the best fudge!!! I can’t wait to try it!!

    1. Alex

      I made them with semi-sweet chips this weekend and they were the bomb! I also added a few tablespoons of heavy cream to make it a smoother consistency. Store them in an airtight container and they will keep for days – if they last that long! Laren, thank you much for sharing this simple but very yummy recipe!

  5. Mary Otto

    I added chocolate Heath chips to mine for the extra crunch. Divine!!
    When making brownies add a few chopped up peppermint patties to give you that WOW!!

  6. Sheila

    I have this recipe but it uses white chocolate chips instead of the milk chocolate. It is super good. I use the small Reece’s cups and put them solid in the bottom of the dsh. Our family loves it and it sells well for bazaars too.

  7. Darlene Keating

    I made these last week and they are DELICIOUS!!! And so easy to make. I will most definetely make them again and again.

  8. 5 Easy Steps for Yummy Fudge | Fashion Food & Design

    […] a tedious challenge. Discovering simple, inexpensive recipes are a must. I found this recipe from Lauren’s Latest. I also wanted a dessert that didn’t require the use of an oven. This delicious dessert will […]

  9. Tammy

    Just made my first batch. Cost – less than $10.00. Very easy. Too easy. Can’t wait to taste, they look so delicious. Thanks for the recipe. Have hated making fudge b/c I thought it was a hassle. My new go to.

  10. RoseJean

    Reese’s Cups are my #2 favorite candy (Peanut M & M’s are #!), and this will definitely be made!
    Many years ago a friend of mine gave me the directions for an Easy Fudge, and all you do is melt a bag of Old Fashion Chocolate Drops and spread in dish and eat! One ingredient and tastes like the regular several ingredient fudge. If you want a bigger dish of it, use two bags of the candy.

  11. Emily

    I’m headed to a party this weekend, and would like a quick dessert that doesn’t involved turning the oven on. Too hot these days! I’m curious if you think I could replace the Reese’s with something else? Maybe rolos, or milky ways? Id love it with Reese’s for myself, but I’m heading to a household with nut allergies.

    1. Audrey

      You can use CARAMILK chocolate bars they are just as good, maybe better for those who have nut allergies. Hope it all works for you.

      1. Lauren

        Yes!!! Caramilks ALL THE WAY. In Canada, they are caramilks, in the US you can buy the similar thing by Cadbury called a dairy milk caramel bar {in the purple wrappers}.

  12. ShaNae

    I made these in one of those silver disposable foil tin things for my church bake sale for our youth fundraiser for camp. When they came up for auction, the bidding ended at $85. The lady who won them was really excited to try them, so thank you for an easy uncomplicated recipe!

  13. Sandra Brooks McCravy

    They look divine! I had a sugar rush just looking at the photographs! Can’t wait to make them.

    Thank you!
    Sandra Brooks McCravy

  14. Miriam

    Regardng the size of dish or PBCs. Pkgs. with 2 are larger than pkgs. with 3 or 4 bars so that could be the difference. I’m a diabetic but OMG… I’ll try this when I KNOW I’m IMMEDIATELY going somewhere to share them.

  15. Carole

    Looks and sounds good but I think I will just put nuts maybe pecans on top. I like a little salt with my chocolate .

  16. sharon butler


  17. Lindsay Ann @ Lindsay Ann Bakes

    um 3 ingredients to make those little squares of fudgy, chocolatey, peanut buttery goodness?! YES please! My favorite part of making fudge, is getting to cut off all the sides to create sharp edges… and then getting to eat all the scraps to myself 😉

  18. Wilma

    If you use an 8 x 8 plate and the Reese’s are about 2 ” each, you should use 16, 4 x 4, right? The extra were chopped and put on top. I think that’s where the confusion is. You have to read the recipe through.

    1. Lauren

      I would store them in the fridge just so they kept their shapes. But they can stay out on the counter too, but they’d soften up a touch. Since there’s so much sugar in them, they are most likely not going to spoil very quickly at all.

  19. Sandy

    Yeah, I’m confused too. Would take a big pan to put that many regular size peanut butter cups in it.That’s 4 boxes of 6 pk Reeses? Never bought that many before.

  20. Tom

    Confused. I got out my 8 X 8 dish, lined it with foil, sprayed, and started installing full size Reese’s cups. Your instructions call for 24, but only 9 would fit in the bottom of the dish. Your 8 X 8 dish must be a lot larger than mine.

    1. Lauren

      Mine were definitely the normal size. Not mini. Weird!! Are yours a different size? Just fit them in as best as you can!

    2. Mike

      maybe a 9×9 would work for yours, Tom.
      Either way, her instructions and accompanying picture show 16. the remainder she cuts into smaller pieces and tops the mixture, pressing them into the fudge

  21. Christina

    Hi Lauren,
    I had to laugh reading this – that is so funny! I also am a mum of two small children (one also called Brooke!) and can totally relate. I absolutely LOVE reading your stories and of course your recipes. Thanks for all the great work you do on such an amazing blog. I love it. Keep up the fantastic work! Christina (Australia)

  22. Christina

    This post really made me smile! So funny! I LOVE reading your stories and of course the recipes too. I also have two young children and appreciate all that you write and put in your blog. Thanks for a great blog, keep up the wonderful work! Christina (Australia)

  23. Valerie | From Valerie's Kitchen

    Wow, when you say easy you ain’t kiddin’ are you? It doesn’t get much simpler than 3 ingredients. It’s so pretty it looks like it would be far more complicated. Looks amazing!

  24. Jocelyn @BruCrew Life

    I am seriously drooling over this awesome fudge right now! Good for you for sending it out of the house for the dads…I wouldn’t have that kind of will power 😉 Reese’s does me in every single time!

  25. Jeanne

    Hi, did you use full-sized Reese’s for this, or miniatures? Looks great; my Reese’s-loving daughter is sure to love this!!

      1. Elaine Woods

        24 full-sized? This is quite an expensive recipe with the Reeses’ cups costing nearly two dollars apiece (they come two per pkg),. Twelve dollars for one ingredient, three dollars each for choc condensed milk? Eighteen dollars for ingredients alone is too steep for me.

  26. Anna @ Crunchy Creamy Sweet

    I will trade you a whole plate of my cheesecake bites for this, Lauren! 🙂 My Hubby is a huge Reese’s fan and he would love this fudge! Pinned!

  27. Alana

    This will be great for Chri8stmas !!! I usually bake something for my closest neighbors. They’ll get this delicious fudge this year!!!! THANK YOU!!!!!!!

  28. Crystal

    My jaw dropped and my mouth started watering when I saw the pic of your recipe. Our favorite candy is Reese’s peanut butter cups. This will probably be our favorite fudge. When we go to Eureka Springs, we always stop by this fudge place and get four different kinds, one of which is always peanut butter fudge. Thanks so much for this recipe!!

  29. Christeen

    That is so funny! My daughter who is 5 is not a morning person. So on Sunday, her Dad and I are up and talking and then she strolls in the family room and says, “Daddy you are suppose to be in bed. Go back to bed!” But she helped make breakfast and we ate at the kitchen table. So, it all worked out well.

  30. Ashton

    Sounds a little bit like our Father’s day!!! lol. It’s just the best, right? 😉 I DEFINITELY could have used a plate of this fudge. That’s all I’m sayin….

  31. Karen Michaelson

    Perfect for my nephews. Both in the air force. Will put in their Christmas goodie box. Thanks. Have a wonderful summer!

      1. Shawnda

        I mailed regular fudge before and it was just fine.. hubby got it and as soon as it was out of the package it was like the other soldiers radars went off because they were at his chew door lol.

  32. Taylor @ Food Faith Fitness

    It may have been a busy, lacking breakfast-in-bed day for you, but at least you did your good wifely duties…right? 😉
    I love the title of these bars…easy and peanut butter cup? UM YES.
    But I kinda hate you for making me eat the whole pan 🙂 Pinned!