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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. 

Peanut Butter

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!

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
Setting time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 40 Pieces
Author: Jane's Patisserie


  • 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.



Find my other recipes on my Recipes Page!

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J x

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  1. Philippa on December 22, 2023 at 1:44 pm

    Help! The oil from the peanut butter seems to have separated!! Can I save it?!

  2. 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

  3. 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

  4. 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?

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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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