Easy Peanut Butter Cup Fudge

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Amanda and I are both still recovering from the holidays — the baking, the cooking, the hosting, the wrapping, the mess — But I wanted to drop this easy peanut butter fudge recipe in time to celebrate the New Year!

This fudge was a total hit with my family and some lucky local friends who got this dropped at their doorstep as part of some treat boxes I made. It comes together with just a few ingredients and not a lot of time (just some “chill time” when it firms up). The best part– it tastes just like a giant Reese’s PB cup! Oh, and did I mention you just need a microwave for this one? No oven or stove needed?! Dropping this so you can make it for NYE!

Easy Peanut Butter Cup Fudge

Recipe by Kristen JanesCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

25-

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 16 ounces vanilla-flavored candy coating (Almond Bark or white chocolate chips)

  • 2 cups smooth/creamy peanut butter (I used Jif creamy)

  • 4-8 Reese’s Peanut Butter Cups (chopped) (I only use 4)

  • 1/2 cup milk chocolate chips

Directions

  • Line an 8×8″ baking pan with aluminum foil leaving some overhanging edges. Spray with non-stick baking spray. Set aside.
  • Melt vanilla-candy candy coating/white chocolate chips in a heat safe bowl. Microwave at half power for 30 seconds at a time at 50% power until melted and smooth.
  • Add peanut butter to melted vanilla-flavored candy/white chocolate. Stir until completely combined and smooth.
  • Pour into prepared baking pan. Sprinkle with Reese’s Peanut Butter Cups. Gently press Reese’s into peanut butter fudge, so they are about half-way submerged.
  • Melt milk chocolate chips in a heat safe bowl. Microwave at half power for 30 seconds at a time at 50% power until melted and smooth.
  • Drizzle melted milk chocolate over the top.
  • Freeze 30 minutes (or refrigerate 1 hour) until fudge is firm. Lift the fudge out of the pan using the aluminum foil edges. Remove the foil. Check to make sure all of the foil is removed. Cut into bite size pieces.
  • Store in refrigerator. Try not to eat it all in the same day!

Notes

  • I use creamy peanut butter because that is what we have and what I like, but the original recipe called for crunchy. If you like crunchy, you can use that kind instead.
  • I used a combination of almond bark and white chocolate chips since I had both and it worked out really well.
  • I only used 4 peanut butter cups in my last batch and added some small chocolate chips–I actually liked it better than using 8 pb cups.

Hoping you had the best 2021 possible — I know my family, personally, is in a better place than last year and we can only hope 2022 brings more happiness and togetherness for everyone!

Happy MICROWAVING (if you make this recipe)! XOXOXO — Kristen

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