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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.

Peanut Butter Fudge

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!

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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Category: Sweets
Type: Fudge
Keyword: peanut butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 40 Pieces
Author: Jane's Patisserie


  • 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!

You can find me on:

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.


  1. Eva on November 22, 2022 at 3:53 pm

    Hello! Can this recipe be frozen?

    • Jane's Patisserie on November 28, 2022 at 3:52 pm

      Absolutely it can, for up to 3 months! Hope this helps! x

  2. Emma on December 16, 2021 at 2:06 pm

    5 stars
    Hi, I need some help. How do I stop small bits of icing sugar still being in the mix. I also let this cool for about 15 mins and added the chocolate and it still melted in it can it be left longer? Just need a few tips.

    It tastes amazing though!

    • Jane's Patisserie on December 20, 2021 at 10:53 am

      HIya! Try mixing the icing sugar into the condensed milk at the beginning, and yes it can be left for longer. Enjoy! x

  3. Cheryl on March 21, 2021 at 3:09 pm

    4 stars
    Made this with 150g milk chocolate and 150g white chocolate. Also used crunchy peanut butter. It’s in the fridge setting just now. Quick question, do you take it off the heat to beat in the icing sugar?

  4. Vicky on September 21, 2020 at 5:08 pm

    Sounds amaze! How many grams of PB cups and Reeses Pieces do you fold in?


    • Jane's Patisserie on September 22, 2020 at 9:17 am

      You can use between 100-400g total of bits added in! x

  5. Amy on July 6, 2020 at 8:00 am

    Do you have a recipe for peanut butter brownies at all please? Thank you.

    • Jane's Patisserie on July 6, 2020 at 9:34 am

      There is one in my first ebook, but you can use one of my others as a base x

  6. Nicola on July 1, 2020 at 8:35 am

    Made this as a birthday lockdown treat and it tastes soooo good! I’ll absolutely be trying some of your other fudge recipes!
    The reeses minis melted a lot when I mixed them into the mixture. Can I leave the mixture to cool before mixing them in or will it start to set?

    • Jane's Patisserie on July 1, 2020 at 1:56 pm

      Hey! Yes you should be able to leave it for about 5 minutes for it to cool enough! x

  7. Megan on May 4, 2020 at 12:56 pm

    Amazing recipe, made it so many times. Does anyone know how I could adapt this recipe to a plain vanilla fudge recipe? Thanks!

    • Jane's Patisserie on May 4, 2020 at 1:16 pm

      So you can’t really make a basic vanilla fudge the condensed milk way without using a chocolate, and therefore it just becomes a white chocolate fudge for example! I will be posting a classic vanilla fudge recipe soon though! x

  8. Maria on March 8, 2018 at 4:43 pm

    Jane,these look amazing and I’m making them for my sister but I just wondered does it have to be white choc chips or can it be milk choc chips instead? Also, do they have to be chips instead of say just a 300g bar of milk/white chocolate? Thanks, I’m really looking forward to making them 🙂 x

    • Jane's Patisserie on March 8, 2018 at 4:44 pm

      Hiya! You can of course make it with Milk Chocolate, or even Dark Chocolate. And yes it can be any form of chocolate, I just say chips as I use large bags of chocolate which come in chip form already. x

  9. Ellen on January 12, 2017 at 8:17 pm

    Love this recipe. So easy to follow, and omg they taste so nice!!! Everyone should make these! Thanks Jane X

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