Easy 3-Ingredient Reese’s Fudge with Peanut Butter Cups

This Reese’s fudge combines smooth chocolate fudge with chunks of peanut butter cups for a rich, sweet treat with a little salty contrast. Sweetened condensed milk and melted chocolate form the creamy base, while chopped Reese’s add pockets of peanut butter throughout. A handful of candy pieces on top makes each square look finished without any extra decorating.

You’ll need just three ingredients, a microwave, and about ten minutes of prep before the fudge goes into the refrigerator. It’s a simple dessert for a party platter, a holiday gathering, or a weekend chocolate craving. Once firm, the batch cuts into 16 generous squares that show off the peanut butter cup pieces inside.

Why You’ll Love This Recipe

• Only three ingredients: A short shopping list covers the entire recipe.
• No oven needed: The microwave handles the melting.
• No candy thermometer: There’s no boiling sugar or checking candy stages.
• Chocolate and peanut butter in every square: Chopped Reese’s go inside the fudge and on top.
• Ten minutes of prep: Most of the waiting happens while the fudge chills.
• Easy to portion: An 8×8-inch pan makes 16 squares.

Equipment

• 8×8-inch baking pan
• Parchment paper
• Large microwave-safe bowl
• Measuring cups
• Rubber spatula or sturdy spoon
• Microwave
• Cutting board
• Sharp knife

Ingredients

Quarter the peanut butter cups before you begin heating the fudge mixture so they’re ready to fold in.

• 1 (14 oz) can sweetened condensed milk
• 2 cups semi-sweet chocolate chips
• 16 standard-size Reese’s Peanut Butter Cups, quartered, divided

Ingredient Notes & Substitutions

Sweetened condensed milk: This thick, sweet milk combines with the chocolate to create the fudge base. Use the full 14-ounce can. Evaporated milk is not a substitute; it has a different consistency and does not contain the added sugar needed here.

Semi-sweet chocolate chips: Semi-sweet chocolate balances the sweetness of the condensed milk and candy. The recipe is written for this type of chocolate; other varieties may change the sweetness and firmness.

Reese’s Peanut Butter Cups: Use 16 standard-size cups, rather than 16 miniature cups or 16 packages. Quarter them, then measure ¼ cup of the chopped pieces for the topping. Fold the rest into the fudge.

How to Make Reese’s Fudge

1. Line the pan. Line an 8×8-inch baking pan with parchment paper, leaving extra paper hanging over the sides so you can lift out the set fudge.
2. Heat the condensed milk. Pour the sweetened condensed milk into a large microwave-safe bowl. Microwave for 1 minute, then add the chocolate chips and stir thoroughly.
3. Finish melting the chocolate. If chocolate pieces remain, microwave in 15–30-second bursts, stirring after each, until the mixture is smooth. Avoid overheating.
4. Fold in the peanut butter cups. Reserve ¼ cup of the chopped Reese’s for the topping. Gently fold the remaining pieces into the chocolate mixture, working quickly as it thickens. Keep the mixing brief so some distinct candy chunks remain.
5. Fill and top the pan. Spread the fudge evenly in the prepared pan. Scatter the reserved peanut butter cup pieces over the surface and press them lightly into place.
6. Chill and slice. Refrigerate until firm enough to slice, about 1–2 hours. Lift the fudge out using the parchment paper and cut into 16 squares.

Tips for Success

• Prepare everything first. Line the pan and chop the candy before heating the condensed milk; the fudge thickens quickly once mixed.
• Check the milk label. Sweetened condensed milk and evaporated milk are not interchangeable.
• Stir before adding more heat. Stirring helps the chocolate melt into the warm condensed milk and may eliminate the need for another microwave burst.
• Keep extra heating brief. Use the specified 15–30-second bursts and stop once the mixture is smooth.
• Fold the candy in gently. Prolonged stirring can melt the peanut butter cups into the base instead of leaving visible chunks.
• Press the topping lightly. This helps the reserved pieces stick without burying them.
• Wait for a firm center. Slice only when the fudge holds its shape, then wipe the knife between cuts for neat edges.

Variations

These optional finishes are separate from the original three-ingredient recipe.

• Salted Reese’s fudge: Add a light sprinkle of flaky sea salt to the surface before chilling.
• Crunchy peanut topping: Scatter a few chopped roasted peanuts over the top with the reserved peanut butter cups.
• Holiday fudge: Add a small amount of seasonal sprinkles before chilling for a Halloween or Christmas dessert platter.

How to Store

Once firm, place the fudge in an airtight container and keep it refrigerated to maintain its texture. Separate stacked layers with parchment paper to prevent the pieces from sticking together.

Refrigerator storage duration: [Not provided].

Freezing: A tested freezing duration and thawing method were not provided for this recipe.

Keep the fudge away from heat when serving, since the chocolate can soften.

Serving Suggestions

• Arrange the squares on a party platter alongside cookies or brownies.
• Serve a square with coffee or a glass of milk.
• Add to a Halloween dessert table for a chocolate-and-peanut-butter treat.
• Include on a holiday sweets tray or serve after a casual family dinner.

The fudge is rich, so the squares work well as individual dessert portions.

Frequently Asked Questions

Can I use evaporated milk instead of sweetened condensed milk?

No. Use one 14-ounce can of sweetened condensed milk. Evaporated milk will not provide the same sweetness or consistency.

How many Reese’s Peanut Butter Cups do I need?

Use 16 standard-size peanut butter cups, quartered. Reserve ¼ cup of the chopped pieces for the topping and fold the remaining pieces into the fudge.

Why are there still chocolate pieces after stirring?

The condensed milk may not have been warm enough to melt every chip. Microwave the mixture in 15–30-second bursts, stirring after each, until smooth.

How do I keep the peanut butter cups from melting completely?

Fold them into the smooth chocolate mixture briefly and gently. Stop once the pieces are distributed, then spread the fudge in the pan.

How long does Reese’s fudge take to set?

The supplied recipe calls for about 1–2 hours in the refrigerator. Check that the center is firm enough to slice before removing it from the pan.

Why does my fudge look messy when I cut it?

It may still be too soft, or chocolate may be building up on the knife. Let the fudge firm fully, use a sharp knife, and wipe the blade clean between cuts.

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