Peanut Butter Fudge!

Easy & Delicious No-Bake Peanut Butter Fudge – Smooth Chocolate & Peanut Butter Fudge with Reese’s Peanut Butter Cups & Reese’s Pieces!

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Well like yeah, after oodles of requests.. I have made this. Peanut Butter Fudge. Like, I can’t actually cope with the amount of people who have messaged me and wanted this recipe – so I had to do it! As I have explained before, I can’t really eat peanut butter, but I had my trusty taste testers consume the entire tray, and they loved it. And honestly, I do actually trust their opinions! I’ve experimented on many more recipes then are on my blog, and they have told me if they don’t work, but with this? They couldn’t stop eating more of it.

You can use any sort of Peanut Butter in this recipe, as long as its spreadable and delicious. To be honest, UK peanut butter is probably better than the Reeses Peanut Butter that I used as it has far less additives in it, and a load more peanut. I know Reeses is more of an american thing but Asda’s peanut butter has 95% Peanuts, Reeses is only 65%… It’s not hard to work it out, but someone had bought the Reeses jar for me, and I thought it would look good in the photos so I used it! Anyway…

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I adore Fudge, and this is evident, but I just can’t help posting more! I know there is a fairly simple idea behind the ‘No-Bake’ or ‘Cheat’s style fudges, but its all the different flavours you can do which I adore. A tin of condensed milk, and 400g of chocolate for a normal chocolatey one, or a tin of condensed milk, 300g of chocolate, and a spreadable substance such as Peanut Butter make SUCH easy fudges! I based this particular one on my Speculoos/Biscoff Cookie Butter Fudge as its so perfect, but my Nutella Fudge works in the same way too but with milk chocolate!

The other week I posted my Peanut Butter Pie and it was such a hit, along with my No-Bake Peanut Butter Cheesecake so I know you Peanut Butter lovers will adore this one too. I made this into a recipe video so you can see how its done on my Youtube channel! I hope you love it, enjoy!

This recipe makes 50 squares of fudge 

Ingredients

– 1x 397g Tin Condensed Milk
– 300g White Chocolate Chips
– 200g Peanut Butter
– 25g Butter (can be salted)
– 100g Icing Sugar, Sifted
– Mini Reese’s Peanut Butter Cups
– Reese’s Pieces

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Method

1) Line a tin with parchment paper – I used a 9×9″ square tin as it makes a nice depth of fudge, but anything will do… 7×10″, 8×8″ etc!

2) Put the White Chocolate into a heavy based pan, along with all of the Condensed Milk, Peanut Butter, and the Butter – melt on a very low heat, stiring often so that the chocolate doesn’t just get stuck on the bottom and burn and that all the ingredients mix together well. It might take a while, but its important you do it on a very low heat!

3) Once melted, transfer to a Large Bowl – tip in the icing sugar and combine well! It make take a bit of beating, but its totally worth it. Add in some Peanut Butter Cups, and some Reese’s Pieces and fold in!

4) Pour into the tin and smooth over the mixture – sprinkle on some extra reese’s pieces and press in. Put in the fridge for 3-4 hours to set, or overnight preferably!

5) Once set – remove from the tin and cut into the squares (I cut rough 1″ squares) , return to the fridge for another couple of hours to finish setting if its still a little hot – ENJOY!

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Tips and Ideas

This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly. Setting time might change depending on how thick the fudge is!

I used the Reese’s Peanut Butter for photo purposes, but you can use any Peanut Butter you liked – I’m sure any supermarket brand will work, smooth or crunchy! You also don’t have to use the Peanut Butter Cups, or Reese’s Pieces, but they’re there for a delicious extra kick of Peanut Butter!

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ENJOY!

Find my other Sweets & Fudge Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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