The very first time I made this 3-ingredient Reese’s Fudge, my entire kitchen smelled like warm chocolate and sweet peanut butter heaven. It was one of those moments where I kept dipping my spoon into the melted mixture just to “check the texture,” even though I already knew it was perfect. This fudge is ridiculously simple, but the flavor tastes like something you spent hours perfecting. I love how it brings together that nostalgic holiday fudge aroma with the unmistakable Reese’s peanut butter cup magic.
Why You’ll Love This Recipe
You’ll love this recipe because it’s unbelievably easy—if you can melt chocolate, you can make this fudge. With only three ingredients, there’s no tricky candy thermometer, no boiling, no guesswork. And if you adore chocolate and peanut butter, every bite feels like a tiny square of bliss. It’s the perfect last-minute holiday treat, giftable dessert, or sweet-tooth fix that still tastes like you put real heart into it.
Ingredients
- 1 can sweetened condensed milk
- 3 cups chocolate chips
- 12–16 Reese’s peanut butter cups (full size or mini)
What I love most about these ingredients is that they’re pantry-friendly and super flexible. You can use semi-sweet or milk chocolate chips depending on how sweet you want the fudge to be. The peanut butter cups can be chopped or layered whole—both ways work. Just make sure you’re using sweetened condensed milk and not evaporated milk; trust me, I made that mistake once and the fudge never set properly.
Equipment Needed
- Medium saucepan or microwave-safe bowl
- 8×8 or 9×9 baking pan
- Parchment paper
- Rubber spatula
- Knife for chopping Reese’s cups
- Measuring cups
I like to line my pan with parchment paper so the fudge lifts out easily for clean slicing. A rubber spatula is a lifesaver when it comes to scraping every bit of chocolaty goodness from the bowl. You can melt everything either on the stovetop or in the microwave—both methods are easy, and it truly just comes down to preference. I often choose the microwave when I want zero fuss.
Step-by-Step Instructions
When I start making this fudge, I begin by lining my pan with parchment paper, letting the edges hang over for easy removal. It may seem like a small detail, but it’s the difference between neat fudge squares and a crumbly mess you have to dig out. Then I chop my Reese’s cups—or sometimes I leave some whole for the bottom layer when I’m feeling dramatic.(See the next page below to continue…)