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Easy & delicious peanut butter fudge with smooth chocolate, peanut butter and lots of Reese’s treats – so good.
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.
I am all for doing easy recipes, as why would I not?! I want people to be able to make some delicious treats at home that don’t take long, are easy to achieve, and are also extremely tasty. This peanut butter fudge definitely covers all of those requirements.
It’s a five ingredient fudge, and whilst it takes a little while to set, it only takes minutes to put into the tin. I tend to melt the white chocolate, condensed milk and peanut butter together on a lower heat in the microwave. Once this is combined I quickly stir through the peanut butter cups and pieces.
I tip this into a lined tin, smooth over, and press in a few extra peanut themed treats because it also makes it look nice. You can set this in the fridge, or in the freezer to be a bit quicker.
Condensed milk vs classic
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.
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.
A classic fudge, more similar to my Oreo fudge, requires different ingredients and boiling and sugar thermometers. It’s a lot more effort, but more like what you get if you went to Cornwall on holiday during the summer.
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!
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 up to you, but I find the better the peanut butter, the better the fudge.
Tips & Tricks
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!
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. This peanut butter fudge can be frozen for 3+ months.
The original recipe was: 397g condensed milk, 300g white chocolate, 200g peanut butter, 25g unsalted butter, 100g icing sugar, 150g mini peanut butter cups, 150g Reese’s pieces.
Peanut Butter Fudge!
- 397 g condensed milk (one tin)
- 500 g white chocolate
- 200 g peanut butter
- 150 g peanut butter cups
- 150 g reese's pieces
- Line a tin with parchment paper – I use a 9″ square tin as it makes a nice depth of fudge!
- Put the white chocolate, peanut butter and condensed milk together into a bowl
- 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, condensed milk and peanut butter in the microwave and beat together.
- Add in most of the peanut butter cups and reese's pieces and mix through.
- Pour into the tin and spreadevenly.
- Top with the rest of the peanut butter cups and reese's pieces and gently push them into the fudge. Leave to set in the fridge for 2-3+ hours.
- Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge 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.
- The original recipe was: 397g condensed milk, 300g white chocolate, 200g peanut butter, 25g unsalted butter, 100g icing sugar, 150g mini peanut butter cups, 150g Reese's pieces.
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