Description
This Peanut Butter Cup Fudge recipe combines creamy white chocolate and sweetened condensed milk with crunchy mini Reese’s Cups for a rich, decadent treat. With a smooth, marbled texture and bursts of peanut butter flavor, this no-bake fudge is easy to make and perfect for sharing or gifting.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips (510 grams)
- 14 ounces sweetened condensed milk (396 grams, 1 can)
- 1 teaspoon pure vanilla extract (4 grams)
Mix-ins & Topping
- 1 cup mini Reese’s Cups (20 grams, chopped into chunks and divided)
Instructions
- Heat Ingredients: Heat the white chocolate chips and sweetened condensed milk together in a saucepan set over medium heat. Stir continuously to ensure the chocolate melts evenly and the mixture is smooth without burning.
- Add Vanilla: Once the chocolate has fully melted and combined with the condensed milk, remove the saucepan from the heat. Stir in the pure vanilla extract thoroughly to enhance flavor.
- Mix-in Reese’s Chunks: Fold in half of the chopped mini Reese’s Cups carefully, stirring only 2-3 times to maintain a marbled effect and prevent over-mixing.
- Pour into Dish: Transfer the fudge mixture into a prepared 9×9-inch square dish. Using a silicone dish is recommended for easy removal without needing parchment paper.
- Add Topping: Sprinkle the remaining half cup of chopped Reese’s Cups evenly on top of the fudge.
- Chill to Set: Place the fudge in the refrigerator and allow it to chill for 2-3 hours or until completely hardened and set.
- Cut into Pieces: Remove the fudge from the dish carefully and cut it into about 20 small bite-sized squares.
Notes
- Use a silicone dish or line your pan with parchment paper to make it easier to remove the fudge once set.
- Do not over-stir the fudge after adding the Reese’s chunks to preserve the marbled look.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For a firmer texture, chill fudge overnight.
