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!
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!
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.
What’s In Peanut Butter Fudge?
- 3 Cup White Chocolate Chips - Ghirardelli White Chocolate Chips
- 1 Can Sweetened Condensed Milk
- ¼ Cup Butter
- 1 pkg 8oz Mini Reeses Peanut Butter Cups
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 ½ 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 8x8 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 ½ inch squares.
- Store in an airtight container.
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 ½ 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 8x8 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 ½ inch squares.
- Store in an airtight container.
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!
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.
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.
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White Chocolate Peanut Butter Fudge
Ingredients
- 3 Cup White Chocolate Chips - Ghirardelli White Chocolate Chips
- 1 Can Sweetened Condensed Milk
- ¼ 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 ½ 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 8x8 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 ½ 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 ½ 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 8x8 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 ½ inch squares
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Stacey
How do you keep the fudge from being so hard to cut? It’s hard to cut but soft to eat.
Devour Dinner
Hi Stacey, I always cut my fudge when it's room temperature and have never had a problem with the fudge being hard. Chilled fudge would be more difficult to cut for sure.