Peanut Butter Candy Bar Fudge

Alright, let me tell you—this Peanut Butter Candy Bar Fudge is next-level good. It’s rich, creamy, and packed with chunks of real candy bars. Every bite melts in your mouth with that perfect peanut butter sweetness.

The first time I made it, I couldn’t stop sneaking pieces from the fridge. It’s that mix of smooth fudge and crunchy candy that gets you. So easy, so addictive.

No baking, no stress. Just mix, pour, and chill. Let’s make a batch together—you’re gonna want to share… or maybe not!

Why You’ll Love This Recipe

• Perfect Texture: The base is rich and smooth, thanks to marshmallow crème and peanut butter chips. It’s soft but holds its shape well when sliced.
• Customizable Candy Mix-ins: Use whatever candy you have—Snickers, Reese’s, Twix, M&M’s, Butterfinger—whatever’s in your pantry or leftover from Halloween or the holidays.
• No Special Equipment Needed: Just a saucepan and a baking dish. No mixer or oven required.
• Great for Gifting: Wrap squares in wax paper or stack in small boxes for an easy, homemade gift idea.
• Easy to Store: Keeps well in the fridge or freezer, making it a convenient make-ahead dessert.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes (on the stovetop)
• Chill Time: 2 hours (in the fridge)
• Total Time: About 2 hours, 25 minutes

This fudge sets up as it cools, so make sure you give it enough chill time before slicing.

Servings

• Makes about 36 pieces depending on size—plenty for a party tray, family gathering, or holiday cookie swap.

Difficulty

• Easy
  This recipe uses simple ingredients and doesn’t require baking or precise timing. It’s great for kids to help with (especially the candy part) and safe since there’s no hot oven involved.

Required Kitchen Tools

Before you start, gather everything you’ll need so the process goes smoothly:

• Medium saucepan: For cooking the sugar and butter mixture.
• Wooden spoon or heat-safe spatula: For stirring (avoid metal spoons that get hot).
• Measuring cups and spoons
• 9×13-inch baking dish: For pouring and setting the fudge.
• Parchment paper: To line the pan for easy removal and clean-up.
• Sharp knife: For chopping the candy and slicing the fudge once set.
• Mixing bowl (optional): For combining chopped candies before folding in.

Ingredients for the Fudge Base

This fudge uses a classic cooked sugar mixture, blended with peanut butter chips and marshmallow crème for a soft, creamy finish.

• ¾ cup unsalted butter – Gives richness and helps melt the sugar smoothly.
• 3 cups granulated sugar – Sweetens the fudge and provides structure when set.
• ⅔ cup evaporated milk – Creamy and thick, this binds the sugar and butter into a fudge base.
• 1¾ cups Reese’s peanut butter chips – These melt into the fudge, giving it that signature peanut butter taste. You can also use other brands.
• ½ teaspoon salt – Balances the sweetness.
• 1 jar (7 oz) marshmallow creme – Adds a fluffy, smooth texture.
• 1 teaspoon vanilla extract – Brings a warm, mellow flavor.
• 2 cups assorted candy bars, chopped – Choose a mix of chocolate bars and coated candies. Think:
  • Reese’s cups (mini or full-size)
  • Snickers
  • Milky Way
  • Kit Kat
  • Butterfinger
  • M&M’s (peanut or regular)

Note: Freeze softer candy (like caramel-based ones) for 10 minutes before chopping to avoid sticking.

Variations for Peanut Butter Candy Bar Fudge

Want to tweak this recipe for a different vibe? Try one of these fun twists:

• For More Texture: Add chopped roasted peanuts, pretzels, or cookie pieces to the fudge mixture.
• Make it Chocolaty: Swirl in a few tablespoons of melted dark chocolate right before the final pour.
• Add a Crust: Press crushed graham crackers or Oreos into the bottom of the pan before adding the fudge.
• Holiday-Themed: Use peppermint bark, red and green M&M’s, or candy cane pieces for a festive version.
• Double the Batch: This recipe scales well—just use a larger pan and give it extra cooling time.

How to Make Peanut Butter Candy Bar Fudge

Step-by-Step Instructions

1. Prepare the Pan

Line a 9×13-inch baking dish with parchment paper. Leave extra hanging over the sides to help lift the fudge out later. Set aside.

2. Chop the Candy Bars

Roughly chop your chosen candy bars into bite-sized pieces. If using soft or sticky candies (like Snickers or Milky Way), a quick chill in the freezer makes chopping easier and cleaner. Place chopped candies in a bowl and set aside.

3. Cook the Fudge Base

In a medium saucepan over medium heat, combine:

• ¾ cup unsalted butter
• 3 cups granulated sugar
• ⅔ cup evaporated milk

Stir constantly as the butter melts and sugar dissolves. Once it starts to bubble, continue cooking—still stirring—for about 5 minutes. You want the mixture to be smooth and just beginning to thicken. It should reach a soft-ball stage, but there’s no need for a thermometer here—just look for steady bubbling and a slight golden tint.

4. Add Peanut Butter Chips, Salt, and Marshmallow Crème

Remove the saucepan from heat. Immediately stir in:

• 1¾ cups peanut butter chips
• ½ teaspoon salt
• 1 jar (7 oz) marshmallow crème
• 1 teaspoon vanilla extract

Stir well until everything is completely melted and smooth. The mixture will be thick and glossy.

5. Fold in Candy

Let the fudge cool for 1-2 minutes, then gently fold in about 1½ cups of the chopped candy bars, reserving the rest for topping. Stir gently so they don’t melt too much—just enough to mix them in.

6. Pour and Spread

Pour the fudge mixture into your prepared baking dish. Use a spatula to spread it evenly to the edges. While it’s still soft, sprinkle the remaining chopped candy over the top. Gently press the candy into the surface with clean hands or the back of a spoon.

7. Chill

Transfer the pan to the refrigerator and chill for at least 2 hours, or until firm. You’ll know it’s ready when the center feels set and the edges pull away slightly from the parchment.

8. Cut and Serve

Once chilled, lift the fudge out of the pan using the parchment paper. Place it on a cutting board and slice into small squares using a sharp knife. Clean the knife between cuts for neat edges.

Serving and Decoration

How to Serve Peanut Butter Candy Bar Fudge

• As Dessert Bites: Serve in mini cupcake liners for a party tray.
• With Ice Cream: Add a few pieces to vanilla or chocolate ice cream for an indulgent sundae.
• Holiday Trays: Pair with cookies, chocolate bark, or brittle.
• As Gifts: Wrap squares in parchment and tie with string for homemade treats.

This fudge is rich, so small pieces go a long way.

Storing Peanut Butter Candy Bar Fudge

• Refrigerator: Store in an airtight container for up to 1 week. Keep parchment between layers to prevent sticking.
• Freezer: Freeze for up to 2 months. Wrap tightly in plastic and place in a zip-top freezer bag. Thaw in the fridge overnight before serving.
• Room Temperature: Can sit out for a few hours, but for best texture, keep chilled until ready to eat.

Tips and Tricks for Success

• Chop Candy Evenly: Aim for small, even pieces so every bite has a nice mix of textures.
• Don’t Overcook the Sugar Mixture: Boil just until it thickens slightly. Overcooking can lead to dry or grainy fudge.
• Use Parchment Paper: This makes removing and slicing the fudge much easier—and keeps the pan clean.
• Fold in Candy Gently: If added too soon or stirred too aggressively, soft candy (like caramel) can melt into the fudge. Let the mixture cool slightly first.
• Clean Knife Between Slices: Wipe the knife with a damp towel or rinse with warm water between cuts for clean edges.

Nutrition

Here’s a general breakdown for one square (1/36th of the recipe). Values may vary based on your choice of candy.

Nutrient	Amount (per square)
Calories	~160
Total Fat	7g
Saturated Fat	4g
Carbohydrates	23g
Sugars	21g
Protein	2g
Sodium	60mg

Peanut Butter Candy Bar Fudge FAQs

Can I use natural peanut butter instead of peanut butter chips?

No, natural peanut butter won’t work the same way. Peanut butter chips are more stable and designed to melt smoothly for fudge. Natural peanut butter has more oil and can cause separation.

Do I have to refrigerate the fudge?

Yes, especially while it sets. After that, you can store it in the fridge or at a cool room temperature for a short time. For best results, keep it chilled.

Can I make this fudge ahead of time?

Absolutely. It keeps well for several days and freezes beautifully. Make it up to a week in advance and store it in an airtight container.

What if I don’t have marshmallow crème?

You can use mini marshmallows in a pinch—about 3 cups. Melt them fully into the sugar mixture after removing it from heat.

Can I halve the recipe?

Yes, just use an 8×8-inch pan instead of 9×13. Cooking time stays the same.

Conclusion

Peanut Butter Candy Bar Fudge is the kind of recipe that feels special without being complicated. It brings together the comfort of creamy fudge and the fun of candy bar chunks in one sweet, easy-to-make treat.

Whether you’re prepping dessert trays, making a fun weekend snack, or using up leftover candy, this fudge is a dependable go-to. Simple ingredients, no baking, and tons of rich peanut butter flavor—it doesn’t get better than that.