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Easy & Delicious No-Bake Peanut Butter Fudge – Smooth Chocolate & Peanut Butter Fudge with Reese’s Peanut Butter Cups & Reese’s Pieces!
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.
Honestly, I know I talk about my taste testers a lot but 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…
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 Biscoff Fudge as its so perfect and they are so similar in how they work, but my Nutella Fudge works in the same way too but with milk chocolate! The good thing is that if you prefer a different chocolate, you can use it!
I find with white chocolate you need the most, milk chocolate you need about 100g less, and dark chocolate you need 100g less again. It’s similar to ganache in the way that the more cocoa content a chocolate has, the better it will set, so the less you need!
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 hope you love it, enjoy!
Peanut Butter Fudge!
- 397 g Condensed Milk (one tin)
- 300 g White Chocolate
- 200 g Peanut Butter
- 25 g Unsalted Butter
- 100 g Icing Sugar
- 150 g Mini Peanut Butter Cups (chopped)
- 150 g Reese's Pieces
- Line a tin with parchment paper – I use a 7″x10″ rectangular (brownie) tray as it makes a nice depth of fudge!
- Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, peanut butter and unsalted butter.
- Melt on a 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.
- Alternatively - Melt the chocolate and butter in the microwave and mix in the condensed milk, and peanut butter and beat together.
- Once melted, tip in the icing sugar and combine well – it make take a bit of beating.
- Add in most of the peanut butter cups and reese's pieces and stir through.
- Pour into the tin and spread, and top with the rest of the peanut butter cups and reese's pieces.
- Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge for another couple of hours to finish setting – ENJOY!
- 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.
- Using icing sugar is optional - but without I would use 100g more chocolate!
Find my other Sweets & Fudge Recipes on my Recipes Page!
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