In a medium bowl or saucepan, I combine the chocolate chips and sweetened condensed milk. When melting on the stovetop, I keep the heat low and stir constantly because chocolate scorches easily. If you’re using the microwave, heat in 20–30 second bursts, stirring between each round until the mixture is smooth. The moment it becomes thick, glossy, and totally irresistible, I know it’s ready.
Once the chocolate mixture is melted, I fold in half of the chopped peanut butter cups. The heat softens them just slightly, creating little ribbons of peanut butter throughout the fudge. Then I pour the mixture into the lined pan and press the remaining peanut butter cups on top, making sure every square gets a bit of Reese’s magic.
The hardest part is waiting. I refrigerate the fudge for at least two hours until it firms up fully. Once chilled, I lift it from the pan, slice it into perfect squares, and admire those rich, peanut-buttery layers. Every time, I can’t resist tasting a piece immediately—the texture is so creamy and satisfying.
Pro Tips for Best Results
One thing I’ve learned after making this fudge over and over is that low heat is essential. Chocolate burns in seconds, and once it scorches, there’s no saving it. Melt slowly and patiently, and you’ll be rewarded with a smooth mixture every time.
I’ve also tested this recipe with different chocolates, and semi-sweet chips give the most balanced flavor. Milk chocolate makes the fudge sweeter, which is great for kids or anyone who loves ultra-sweet treats. Dark chocolate leans more sophisticated if you’re making the fudge for adults or gifting it.
Don’t skip the parchment paper. I used to try greasing the pan instead, and while the fudge tasted the same, I couldn’t get it out neatly. Parchment solves everything, and lifting the whole slab out feels very professional.
If you love extra peanut butter flavor, you can microwave two tablespoons of peanut butter and drizzle it into the melted chocolate. I swirl it gently with a butter knife, and it creates the prettiest marbled effect.
Common Mistakes to Avoid
The biggest mistake I made early on was using evaporated milk instead of sweetened condensed milk. They look similar, but evaporated milk does NOT work in fudge. The fudge will remain soft and never firm up no matter how long you chill it.(See the next page below to continue…)