Chocolate Peanut Butter Fudge – a delicious recipe with Butter, Chocolate Chips, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8 x 8 baking dish with foil and spray it well with unflavored cooking spray. Place 25 of the mini peanut butter cups in the bottom of the baking dish in rows of 5. Take the 10 remaining peanut butter cups and roughly chop them into little pieces. Set the roughly chopped cups aside. Then combine the chocolate chips and sweetened condensed milk in a medium saucepan and heat it up over medium heat. Let them both melt together while you stir with a heat proof spatula often until the mixture is shiny and smooth.
2
Work quickly to pour that chocolate mixture over the peanut butter cups in the baking dish and even it out with the spatula. Sprinkle the chopped peanut butter cups evenly on top and press them into the chocolate so that they stick. Set the dish in the refrigerator to chill and set for at least 2 hours. Then cut it into 30 squares by making 4 even cuts down one side and 5 cuts going the other way. Serve and enjoy! Keep any leftovers stored in a container in the refrigerator, it will keep for a couple of days.
5343
kcal
Calories
448
g
Fat
195
g
Carbs
223
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 35 whole Mini Reese's Peanut Butter Cups, 1 bag (12 Oz. Size) Semi-Sweet Chocolate Chips, 1 can (14 Oz. Size) Sweetened Condensed Milk.
Yes, Chocolate Peanut Butter Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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