Name: Reese’s Fudge for Supper
Yield: 36

Reese’s Fudge has layers of peanut butter and milk chocolate, made on the stovetop in under 30 minutes, no thermometer required!

Reese’s Fudge

There’s something magical about combining chocolate and peanut butter as evidenced (in part) with this Peanut Butter Meltaways, Buttercrunch Candy, Chocolate Peanut Butter Snack Mix, and Chocolate Peanut Butter Muffins. The two flavors just work together. And that’s why Reese’s® candies are so popular and it’s also why this fudge has been a huge hit with everyone that has tried it. It’s creamy, smooth, rich, and the reliable blend of chocolate and peanut butter.

If you love Reese’s candies, you are going to be obsessed with this fudge!

Ingredients

Butter: Adds richness and makes the fudge smooth and creamy.
Peanut Butter Chips: Brings the classic peanut butter flavor and a creamy texture.
Sweetened Condensed Milk: Split evenly for each layer; using a food scale can help if you have one.
Fine Sea Salt: Even a tiny pinch makes a huge difference.
Vanilla Extract: Stir it in after taking the pan off the heat to keep its full flavor.
Milk Chocolate Chips: Add leftover baking chips into pancake batter, muffin batter, chocolate cookies, or enjoy them by the handful!

How To Make Reese’s Fudge

Prep: Line an 8×8 pan with parchment or foil.
Peanut Butter Layer: In a pot, melt half the butter with peanut butter chips, half the condensed milk, and a pinch of salt. Stir until smooth.
Spread In Pan: Take off the heat, add vanilla, and pour into the pan. Chill.
Chocolate Layer: Melt the rest of the butter, chocolate chips, condensed milk, and salt on low, stirring until smooth.
Spread Last Layer: Take off the heat, add vanilla, and pour over the peanut butter layer. Spread it out evenly.
Chill: Put in the fridge for 4-8 hours until firm.
Serve: Cut into small squares and enjoy!

Image of two pieces of Reese's Fudge stacked, with the top one partially eaten.

Tips For Success

Line the pan: Use parchment or foil with an extra hanging edge for straightforward Reese’s fudge removal.
Use a food scale: Splitting the sweetened condensed milk is easier with a scale—each layer needs 198 grams. Eyeballing works, but a scale gives the exact amount.
Same pot for layers: Use the same nonstick pot for both layers, but dry it completely after washing to avoid chocolate turning cloudy or clumping.
Stir constantly: A heat-resistant spatula is best. Stir and scrape the bottom often, then use the spatula to smooth each fudge layer in one flat layer.