This easy peanut butter fudge recipe with chunks of Reese's peanut butter cups is a velvety and easy dessert that makes a great holiday gift.
Prep Time20 minutesminutes
Additional Time1 hourhour
Total Time1 hourhour20 minutesminutes
Ingredients
1cup (2 sticks)butter
1cupcreamy peanut butter
2teaspoonsvanilla extract
2 ½cupspowdered sugar
8full sizeReese's peanut butter cups, unwrapped
16miniReese's peanut butter cups, unwrapped
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Instructions
Butter and line an 8x8 baking pan with parchment paper. Set aside.
In a large microwave safe bowl, microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes.
Add vanilla and powdered sugar to peanut butter mixture and stir until smooth with a wooden spoon or spatula. The peanut butter mixture will start to thicken and loose it's sheen. If it is still really thin, add 1/4 cup more powdered sugar.
Transfer half of the fudge mixture into prepared pan. Add a layer of the full size peanut butter cups. Top with remaining fudge mixture and sprinkle the mini peanut butter cups on top. Press the peanut butter cups in slightly to ensure they stick to the top.
Refrigerate until chilled and fudge is set (this took about an hour in my fridge). Cut into 1-inch pieces.
Notes
Storage: Place the fudge in an airtight container at room temperature for up to 2 weeks. Or refrigerate it for up to 3 weeks.Freeze: Wrap each piece in plastic wrap and place it in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw it on the counter to room temperature before digging in.Add a base: You can add a layer of graham crackers or wafer cookies along the bottom of the baking dish and pour the fudge on top. When it sets, you have a cookie-fudge combo.PB&J Fudge: Microwave 1/4 cup strawberry or blackberry jam to make it runny. Swirl it into the fudge mixture and let it set for a touch of fruitiness.Use more add-ins: Chopped mini pretzels, peanuts, pecans or mini chocolate chips are great ways to add more flavor and texture to each bite.Add a drizzle: Use salted caramel sauce or chocolate sauce to add a sweet drizzle right before refrigerating the fudge. It’ll make it extra pretty!Choose the right baking dish: The larger it is, the more spread out the fudge will be. Stick to an 8×8″ baking dish for a thicker fudge, or double the recipe if using a 9×13 pan.