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Jill Mills
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Make Easy Reese’s Fudge with just 3 ingredients. Delightful, simple, and delicious homemade treat. No baking, so delicious, and the absolute best easy fudge recipe.
3 Ingredient Reese’s Peanut Butter Fudge
If you are a peanut butter chocolate lover, you’re in good company. Who doesn’t love that combo? It is truly a classic. Have you seen our Peanut Butter Cup Cheesecake Brownies? They are so yummy. Another great no-bake recipe is our Reese’s Cookies. Anytime Reese’s is listed as an ingredient you know it’s going to be good.
This homemade fudge is a great one to make any time you need to bring a dessert to a get-together, especially. It takes just a few minutes to mix up these ingredients and you literally can’t mess it up! It’s a total no-brainer.
What You’ll Need for Reese’s Peanut Butter Cup Fudge
- Reese’s Peanut Butter Cups – we are going to chop them up so use any size you want.
- Chocolate chips – we don’t add in sugar so don’t use semi-sweet chips; go with milk chocolate.
- Sweetened condensed milk – one can.
How To Make Reese’s Fudge
Reese’s Candy: First thing to do is unwrap your Reese’s cups. If you enjoy having your kiddos help out in the kitchen, this is a great way to have them pitch in. Lay them all out in a dish and break up extra ones that will be our topping a little bit later.
Melt chocolate: In a saucepan, melt your condensed milk and chocolate chips until it’s all melted and creamy. Be careful not to overcook this because if it burns you’ll need to dump it and start over.
Combine: Pour that mixture over your chocolate candy in the baking dish and immediately add the remaining pieces on top.
Chill: Let this sit in the fridge until it’s set and enjoy. So easy!
How Long Does Fudge Last?
Your fudge will last for about 2 weeks if you keep it refrigerated and in an airtight container. You’ll notice it will get pretty dried out after a couple of weeks. If kept at room temperature, it will be good for roughly one week.
Tips and Tricks for Making Reese’s Fudge
- Use Parchment Paper: Line your pan with parchment paper or foil, leaving an overhang on the sides. This will make it easier to lift the fudge out after it sets.
- Chill to Set: Place the pan in the refrigerator and let the fudge set for at least a couple of hours, or overnight for best results.
- Quick Set in the Freezer: If you’re in a hurry, you can speed up the setting process by placing the fudge in the freezer for a shorter time (around 1-2 hours). Just make sure it’s well-covered to prevent freezer odors from seeping in.
- Variations: Feel free to experiment with different types of Reese’s Cups, like the ones with extra peanut butter or the mini versions. You can also mix in some chopped nuts or pretzel pieces for added crunch.
- Presentation: For a decorative touch, consider reserving a few chopped Reese’s Cups and sprinkle them on top of the fudge before it sets. It adds a nice visual appeal and hints at the delicious flavor inside.
- Cut Carefully: Once set, use a sharp knife to cut the fudge into squares. For clean cuts, you can dip the knife in hot water and wipe it dry between cuts.
More Easy Fudge Recipes To Try
- Strawberry White Chocolate Fudge
- Banana Split Fudge
- Lemon Fudge
- Pink Marshmallow Fudge
5 from 6 votes
Reese’s Peanut Butter Cup Fudge
Make Easy Reese's Fudge with just 3 ingredients. Delightful, simple, and delicious homemade treat. No baking, so delicious, and the absolute best dessert recipe.
Servings: 16
Prep: 5 minutes mins
Chill Time: 3 hours hrs
Total: 3 hours hrs 5 minutes mins
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Ingredients
- 22 Reese's Peanut Butter Cups regular sized, individual cups, unwrapped
- 3 cups milk chocolate chips
- 14 ounces sweetened condensed milk (I used a 14-oz can)
Instructions
Line a 8x8in. baking dish with parchment paper and spray generously with non-stick cooking spray.
Place up to 16 of the peanut butter cups on the bottom of the dish in an even layer.
Crumble remaining peanut butter cups and set aside in a bowl.
In a medium saucepan over low heat, melt together milk chocolate chips and sweetened condensed milk, stirring continuously.
Pour melted chocolate on top of the peanut butter cups in the dish.
Immediately sprinkle with the crumbled Reese’s.
Gently press into the fudge and cool until firm.
Cover with cling wrap and refrigerate to harden completely.
Cut into 16 squares and serve.
Last Step:
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Nutrition
Serving: 16g | Calories: 219kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 57mg | Potassium: 33mg | Fiber: 1g | Sugar: 26g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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Categories:
- Candy
- Desserts
- No Bake
- Recipes
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