Peanut butter fudge is a delicious dessert or candy treat that is welcome in my house any time of the year!

With a delicious white chocolate base, creamy textures and peanut butter cups, you can bet it’s going to taste amazing!

3 Ingredient Peanut butter Fudge

Keep in mind this is a White Chocolate Peanut Butter Fudge Recipe and does not use Peanut Butter as an ingredient.

The Peanut Butter comes from Reeses Peanut Butter Cups mixed into the recipe.

Easy peanut butter fudge is something I think that all of our chocolate and peanut lovers can get behind.

Being able to make a delectable fudge within minutes using a microwave or pressure cooker is an awesome way to skip the lengthy cooking processes and jump straight into the best part- eating the fudge after it’s cooled!

3 Ingredient Peanut Butter Fudge

Storebought fudge tastes pretty good, but homemade is always better.

With this easy peanut butter fudge recipe on hand your next bake sale, cookie exchange or party can be an even bigger success by offering these tasty sweets!

If you love peanut butter and chocolate as much as I do (and I bet you do!)

Then I highly recommend checking out my Peanut Butter and Chocolate Pie because it is to die for! Creamy, soft and sweet in every bite.

Peanut Butter Pie Recipe

What’s In Peanut Butter Fudge?

  • 3 Cup White Chocolate Chips – Ghirardelli White Chocolate Chips
  • 1 Can Sweetened Condensed Milk
  • 1/4 Cup Butter
  • 1 pkg 8oz Mini Reeses Peanut Butter Cups
3 Ingredient Peanut Butter Fudge

How to Make Peanut Butter Fudge in the Microwave

  • In a microwave-safe bowl add in the White chocolate Chips, Sweetened Condensed Milk and the Butter.
  • Heat it up in a Microwave for 1-3 minutes stirring after each minute. Keep in mind that microwaves operate at different wattage levels and yours could cook faster or slower depending on your appliance. 
  • Stir the mixture to remove any lumps and to combine the ingredients.
  • Divide Mini Reeses Peanut Butter Cups in half and rough chop 1/2 of the package.
  • Add in the chopped peanut butter cups to the fudge mixture and gently mix together. Peanut Butter Cups will melt from the heat of the fudge and create a marbled effect.
  • Pour the fudge mixture into an 8×8 pan lined with parchment paper and spread evenly.
  • Add in the remaining peanut butter cups on top and press them into the fudge.
  • Place the fudge in the refrigerator for 2-5 hours to chill.
  • To cut: use a sharp clean knife.
  • Lift the fudge out of the pan by pulling on parchment paper.
  • Cut the fudge in 1 1/2 inch squares.
  • Store in an airtight container.
Microwave Peanut Butter Fudge

How to Make Peanut Butter Fudge in the Pressure Cooker

  • Pour 2 cups of water into your Pressure Cooker and Press Saute.
  • In a large glass bowl add in the White Chocolate Chips, Sweetened Condensed Milk and the Butter.
  • Place the bowl on top of the Pressure Cooker.
  • As the water below the bowl boils, the steam will heat the glass and melt the chips and the butter.
  • Stir the mixture to combine everything until smooth.
  • Turn off the Pressure Cooker.
  • Stir until the mixture is fully combined and smooth.
  • Divide the Mini Reeses Peanut Butter Cups in half and rough chop 1/2 of the package.
  • Add in the chopped peanut butter cups to the fudge mixture and then gently mix. Peanut Butter Cups will melt from the heat of the fudge and create a marbled effect.
  • Pour the fudge mixture into an 8×8 pan lined with parchment paper and then spread it out evenly.
  • Add in the remaining peanut butter cups over the top and then press them into the fudge.
  • Place the fudge in the refrigerator for 2-5 hours to chill.
  • To cut: use a sharp clean knife.
  • Lift the fudge out of the pan by pulling on the parchment paper.
  • Cut the fudge into 1 1/2 inch squares.
  • Store in an airtight container.
Peanut Butter Fudge Recipe
Peanut Butter Fudge Recipe

How to Store Fudge

Fudge needs to be kept in an airtight container such as a Tupperware, or Ziploc style bag.

It can also be plastic wrapped and placed on a plate if that is more convenient for you, but honestly, all you have to do is prevent it from drying out and to keep is nice and fresh.

How long does Fudge Last?

If properly stored in an airtight container at room temperature your fudge can last up to two weeks.

You can also keep it stored in the fridge in an airtight container to double the lifespan of the fudge. Both options are great!

Peanut Butter Fudge Recipe

Can you Freeze Fudge?

Fudge freezes very well and if you won’t eat it fast enough to enjoy it fresh I recommend cutting it into bite-sized pieces and freezing it in an airtight container.

This will allow you to grab and go pieces of delicious fudge whenever you want!

Tips for Making Peanut Butter Fudge

Parchment paper allows you to get a beautiful solid piece of fudge to easily remove itself from the baking dish without any unnecessary breakage.

It also allows for significantly easier cleanup! You will want to use your parchment paper as a sling inside your baking dish for the best results.

Keeping warm water or a clean rag handy will allow you to keep your sharp knife blade clean. Keeping it clean between cuts is essential for allowing you the picture-perfect cuts of fudge.

Peanut Butter Fudge Recipe

Have you tried this recipe or others? Tag @devourdinner on Social Media and let me see! On Facebook, Instagram and Pinterest! Can’t wait to see what you’ve made.

Peanut Butter Fudge Recipe
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5 from 1 vote

White Chocolate Peanut Butter Fudge

Peanut butter fudge is a delicious dessert or candy treat that is welcome in my house any time of the year! With a delicious white chocolate base, creamy textures and peanut butter cups, you can bet it’s going to taste amazing!
Prep Time5 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: 3 Ingredient Peanut Butter Fudge, Peanut Butter Fudge Recipe
Servings: 16
Calories: 287kcal

Ingredients

  • 3 Cup White Chocolate Chips – Ghirardelli White Chocolate Chips
  • 1 Can Sweetened Condensed Milk
  • 1/4 Cup Butter
  • 1 Pkg 8 oz Mini Reeses Peanut Butter Cups

Instructions

Microwave Instructions

  • In a microwave safe bowl add White chocolate Chips, Sweetened Condensed Milk and Butter.
  • Heat in Microwave for 1-3 minutes stirring after each minute
    *some microwaves heat hotter than others and you may only need 90 seconds to fully melt the chips and butter
  • Stir mixture to remove any lumps and combine ingredients.
  • Divide Mini Reeses Peanut Butter Cups in half and rough chop 1/2 package
  • Add chopped peanut butter cups to fudge mixture and gently mix. Peanut Butter Cups will melt from the heat of the fudge and create a marbled effect.
  • Pour fudge mixture into a 8×8 pan lined with parchment paper and spread evenly.
  • Add remaining peanut butter cups on top and press into fudge
  • Place fudge in refrigerator for 2-5 hours to chill
  • To cut: use a sharp clean knife. Lift fudge out of pan by pulling on parchment paper. Cut fudge in 1 1/2 inch squares
  • Store in air tight container

Instant Pot Instructions

  • Pour 2 cups of water in your Pressure Cooker and Press Saute
  • In a large glass bowl add White Chocolate Chips, Sweetened Condensed Milk and Butter.
  • Place bowl on top of Pressure Cooker
    As the water below boils, the steam will heat the glass and melt the chips and butter.
  • Turn off Pressure Cooker
  • Stir until mixture is fully combined and smooth
  • Divide Mini Reeses Peanut Butter Cups in half and rough chop 1/2 package
  • Add chopped peanut butter cups to fudge mixture and gently mix. Peanut Butter Cups will melt from the heat of the fudge and create a marbled effect.
  • Pour fudge mixture into a 8×8 pan lined with parchment paper and spread evenly.
  • Add remaining peanut butter cups on top and press into fudge
  • Place fudge in refrigerator for 2-5 hours to chill
  • To cut: use a sharp clean knife. Lift fudge out of pan by pulling on parchment paper. Cut fudge in 1 1/2 inch squares

Nutrition

Calories: 287kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 188mg | Fiber: 1g | Sugar: 33g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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