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INTRODUCTION
This Best Peanut Butter Fudge is a quick and tasty treat you can make at home. It feels rich and sweet. The white chocolate and peanut butter make a smooth base. Mini peanut butter cups and Reese’s Pieces add fun bites. You will love how simple the steps are and how fast it sets in the fridge. If you like coffee and peanut butter, try pairing a slice with a warm peanut butter coffee smoothie for an extra good match: peanut butter coffee smoothie.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it comes together fast. It needs few steps and no candy thermometer. The flavor is creamy and sweet with real peanut butter taste. The chopped peanut butter cups give a soft chew in each square. You can make it for a party or a quick dessert at home. It keeps well in the fridge and you can cut neat squares for plates or a box for gifts. If you want a cold drink with the fudge, this dessert also goes well with a cold peanut butter iced coffee to balance the sweetness: peanut butter iced coffee.
HOW TO MAKE Best Peanut Butter Fudge
This recipe uses simple steps and one pot on low heat. You heat the sweetened condensed milk, then melt white chocolate and peanut butter with it. Fold in chopped peanut butter cups so they stay soft. Pour the mix into a lined pan and top with more candy. Chill until firm. The full step list is below so you can follow it easily. For a sweet holiday table, this fudge pairs nicely with a warm Christmas coffee treat: Christmas morning coffee with a kick.
EQUIPMENT NEEDED
- Small saucepan
- Heat-safe spatula or wooden spoon
- 8×8 or 9×9 inch pan
- Parchment paper
- Scissors (to trim parchment)
- Measuring cups
- Knife and cutting board
- Bowl for chopping candies
Ingredients You’ll Need :
- 3 cups white chocolate chips
- 1 1/2 cups peanut butter
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups mini or regular peanut butter cups, chopped (or chocolate chips and chopped peanuts will work in a pinch)
- 1/2 cup Reeses Pieces, chopped
STEP-BY-STEP INSTRUCTIONS :
- Please prepare all of your ingredients.
- Prepare an 8×8 or 9×9 inch pan with cooking spray and parchment paper. Set aside. I trim the edges of the parchment with scissors so the pan fits better into my fridge.
- In a saucepan, over medium low heat, pour in sweetened condensed milk and heat until hot but NOT boiling.
- Add white chocolate and peanut butter to the pot, stirring frequently until melted and smooth.
- Let stand for a few minutes to cool a bit, stirring occasionally.
- Stir in 1 cup of chopped peanut butter cups, and only stir once or twice so they do not totally melt.
- Pour immediately into your prepared pan.
- Top with chopped peanut butter cups and chopped Reese’s Pieces.
- Refrigerate at least 4 hours, remove from pan using parchment to hold on to.
- Cut into squares, Serve as desired. Enjoy!
HOW TO SERVE Best Peanut Butter Fudge
Cut the fudge into even squares. Serve on a small plate or in a paper candy cup. Let the fudge sit at room temperature for 5 minutes before serving so the flavor opens up. For a special touch, sprinkle a few extra chopped peanut butter cups or a few extra Reese’s Pieces on top right before serving. If you serve this at a brunch or a dessert table, a warm cup of classic Irish coffee makes a bold match that cuts the sweetness: classic Irish coffee.
STORAGE & FREEZING : Best Peanut Butter Fudge
- Store: Keep the fudge in an airtight container in the fridge. It will stay fresh for up to 2 weeks.
- Room temp: You can leave a few squares at room temp for a day, but long time out will make them soft.
- Freeze: Wrap squares in plastic wrap or wax paper and place in a freezer bag. Freeze up to 3 months. Thaw in the fridge overnight before serving.
SERVING SUGGESTIONS
Serve the fudge with plain coffee or milk to balance the sweet white chocolate. Place small squares on a dessert tray with fruit, nuts, and dark chocolate pieces to add variety. For a party, offer small signs so guests know the peanut butter fudge has candy inside. If you want a sweet sauce on the side, warm a small bowl of butterscotch or caramel for dipping pieces for a rich bite: butterscotch sauce.
VARIATIONS
- More chocolate: Use milk or dark chocolate chips instead of white chocolate for a deeper flavor.
- Crunchy mix: Add 1/2 cup chopped roasted peanuts or pretzels for a salty crunch.
- Nut-free: Use a nut-free peanut butter substitute and replace peanut butter cups with chocolate chips and mini marshmallows.
- Extra mix-ins: Fold in toffee bits, crushed cookies, or a swirl of jam before chilling.
- Mini squares: Use a 9×9 pan and cut into very small squares for bite-size treats.
Try one or two changes to match the taste you like. If you want a soft sauce to pour over a square, try a warm butterscotch drizzle for extra flavor and a new twist on this classic treat: butterscotch sauce.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter will add texture. The fudge will still set well.
Q: Do I need to use sweetened condensed milk?
A: Yes. The recipe depends on it for sweetness and texture. It helps the fudge set without baking.
Q: Can I skip the peanut butter cups?
A: Yes. You can use chocolate chips and chopped peanuts or extra Reese’s Pieces as a swap.
Q: How thick should I make the fudge in the pan?
A: Use an 8×8 or 9×9 pan as listed. The thickness will be right for good squares that set in about 4 hours.
Q: Will this fudge melt in warm weather?
A: It can soften. Keep it chilled and serve small amounts at a time if the room is warm.
MAKE-AHEAD TIPS FOR Best Peanut Butter Fudge
Make the fudge up to 3 days ahead and keep it in the fridge in an airtight container. For gifts, cut and wrap each square in wax paper and place in a box. If you plan to freeze, cut into squares first and place the pieces on a tray in the freezer for one hour. Then move them to a freezer bag to save space. Thaw in the fridge when ready to serve. For a quick party fix, prepare the fudge a day before and store it chilled until the event.
Peanut Butter Fudge
Ingredients
Method
- Prepare all your ingredients.
- Prepare an 8×8 or 9×9 inch pan with cooking spray and parchment paper. Trim the edges of the parchment with scissors.
- In a saucepan over medium low heat, pour in sweetened condensed milk and heat until hot but not boiling.
- Add white chocolate and peanut butter to the pot, stirring frequently until melted and smooth.
- Let stand for a few minutes to cool, stirring occasionally.
- Stir in 1 cup of chopped peanut butter cups, stirring only once or twice to keep them intact.
- Pour immediately into your prepared pan.
- Top with chopped peanut butter cups and chopped Reese's Pieces.
- Refrigerate for at least 4 hours until firm.
- Remove from pan using parchment to hold on to and cut into squares.