Name: Peanut Butter Candy Bar Fudge
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3/4 cupbutter; 3 cupsgranulated sugar; 2/3 cupevaporated milk; 1 3/4 cupsReese’s peanut butter chipscoarsely chopped; 1/2 teaspoonsalt; 7 ouncesmarshmallow creme1 jar; 1 teaspoonvanilla extract; 2 cupsassorted candychopped or whole

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This is the kind of fudge that disappears before I finish photographing it. It’s dense, peanut-buttery, studded with candy surprises, and almost embarrassingly simple to make. You don’t need fancy tempering or a candy thermometer; you just need to follow a short, precise set of steps and give it time to set.

I write this recipe for busy bakers who want maximum payoff for modest effort. The texture is creamy from butter and marshmallow creme, nutty from peanut butter chips, and playful thanks to three layers of chopped candy bars. It lives on dessert trays, in lunchboxes, and next to the coffee pot.

Below you’ll find the exact ingredient checklist and step-by-step directions I use every time. I also share the small hardware items that make the process easier, troubleshooting notes when things go sideways, and practical storage tips so your fudge stays its best.

Ingredient Checklist

Ingredients

¾ cup butter — adds richness and helps the fudge set; use unsalted or salted depending on preference.
3 cups granulated sugar — the primary sweetener; dissolves in the milk to create the candy base.
⅔ cup evaporated milk — provides moisture and a concentrated creamy note; do not substitute with regular milk at full volume.
1 ¾ cups Reese’s peanut butter chips — coarsely chopped — the main peanut butter flavor and texture; chopping helps them melt faster and more evenly.
½ teaspoon salt — balances sweetness and enhances the peanut flavor.
7 ounces marshmallow creme — 1 jar — adds chewiness and stabilizes the fudge for a smooth finish.
1 teaspoon vanilla extract — brightens and rounds the overall flavor.
2 cups assorted candy — chopped or whole — this is your mix-in layer; use a variety you enjoy for texture and visual appeal.

From Start to Finish: Peanut Butter Candy Bar Fudge

Spray a 9×13-inch baking dish with cooking spray and line it with parchment paper, leaving an overhang on two sides to lift the fudge out later.
In a heavy-bottomed saucepan combine ¾ cup butter, 3 cups granulated sugar, and ⅔ cup evaporated milk.
Place the saucepan over medium heat and stir frequently until the sugar dissolves and the mixture reaches a full rolling boil.
Once at a full boil, continue boiling for 5 minutes, stirring continuously to prevent scorching.
Remove the pan from the heat. Immediately stir in 1 ¾ cups Reese’s peanut butter chips (coarsely chopped) and ½ teaspoon salt until the chips are melted and the mixture is as smooth as possible (a whisk helps remove lumps).
Stir in 7 ounces marshmallow creme and 1 teaspoon vanilla extract until fully incorporated and smooth.
Divide the 2 cups assorted candy into three equal portions. Sprinkle one third of the candy evenly over the bottom of the prepared baking dish.
Pour half of the hot fudge mixture over the first layer of candy and spread gently to cover. Sprinkle the second third of the candy evenly over that layer.
Pour the remaining half of the fudge mixture over the second candy layer and spread to an even layer. Immediately sprinkle the remaining third of the candy evenly over the top.
Let the fudge cool at room temperature until completely set (several hours). Use the parchment overhang to lift the fudge from the pan, cut into squares, and serve.

Why This Peanut Butter Candy Bar Fudge Stands Out

There are three reasons this fudge keeps showing up on my dessert table. First, the peanut butter chips melt into a rich, nut-forward base that’s more peanut than plain chocolate fudge. Second, the marshmallow creme gives the finished bars a silkier, slightly chewy bite that keeps each square from crumbling into dust. Third, the layered candy bars create pockets of texture and contrasting sweetness so every bite is a little different.

It’s also forgiving in a realistic way. You don’t need perfect thermometer skills. The recipe relies on a brief, controlled boil and a rapid stir-in of chips and marshmallow creme. The method reduces the chance of grainy sugar crystals and keeps the outcome consistently good.

Low-Carb/Keto Alternatives

If you’re trying to lower carbs, keep in mind this recipe is built around sugar and candy, so results will change. A few practical options:

Replace granulated sugar with a 1:1 granular sugar substitute labeled for candy-making and follow package notes for boiling time—this may change texture.
Use sugar-free or low-sugar peanut butter chips to preserve the peanut profile, and select a sugar-free marshmallow creme alternative if you can find one.
Reduce the amount of candy used as mix-ins, or skip them entirely and top with chopped roasted peanuts for crunch.

Note: I don’t provide specific swap quantities here. Low-carb “fudge” tends to need testing and adjustments to match the original texture.

Hardware & Gadgets

Heavy-bottomed saucepan — prevents hot spots and burning during the boil.
Heatproof spatula and/or wooden spoon — for stirring while boiling and folding in chips.
Whisk — helpful for smoothing lumps after chips are added.
9×13-inch baking dish and parchment paper — the overhang makes lifting and cutting the fudge easy.
Measuring cups and spoons — accurate dry and wet measurements keep your sugar-to-fat ratios right.
Sharp knife — for chopping candy and cutting finished fudge into clean squares.

Troubleshooting Tips

Fudge is grainy

Graininess usually means sugar recrystallized. Make sure you reached a full rolling boil and maintained it for the full 5 minutes in step 4. Stirring continuously during that boil reduces the chance of hot spots. Also, don’t wait to add the chips and marshmallow creme; adding them while the mixture is hot helps achieve a smooth emulsion.

Fudge won’t set

If bars stay too soft, either the sugar didn’t cook long enough, or the ratio of liquid-to-fat was off. Confirm you used evaporated milk as listed, and that you brought the mixture to a full rolling boil for the full 5 minutes. Also allow ample time at room temperature; chilling too quickly can affect texture.

Fudge scorched or stuck to pan

Use a heavy-bottomed pan and stir frequently. If it scorches, unfortunately that burnt flavor will carry through and the batch should be discarded. To avoid sticking, spray the dish and use parchment with overhang as directed.

Better Choices & Swaps

Reese’s peanut butter chips — you can substitute another peanut butter-flavored baking chip if preferred, but keep the 1 ¾ cup amount the same.
Assorted candy — use your favorite chopped candy bars, chocolate pieces, or chopped nuts. The candy provides contrast; pick ones that melt or hold shape based on preference.
Butter — both salted and unsalted work. If using salted butter, you can reduce the added salt slightly, but the ½ teaspoon called for helps balance sweetness.
Marshmallow creme — crucial for the texture here. If you must, replace with equivalent volume of regular marshmallows melted into the hot mixture, but results will differ slightly.

Notes on Ingredients

Every ingredient has a role. Sugar provides structure and sweetness; the short, controlled boil develops the candy matrix. Evaporated milk gives a concentrated creaminess without adding too much water. Butter and peanut butter chips supply fat and mouthfeel. Marshmallow creme binds and softens the crumb, and candy layers add interest and pockets of extra flavor.

Use quality peanut butter chips for the best peanut aroma. The “assorted candy” is an opportunity: if you want more peanut continuity, pick peanut butter cups and peanut-studded candy. If you want contrasting chocolate hits, choose a mix of chocolate and caramel candies. Chop larger candies to roughly uniform pieces so layers distribute evenly.

Make-Ahead & Storage

Make the fudge up to two days in advance and store it at room temperature in an airtight container. If your kitchen is warm, keep it in the fridge; bring squares to room temperature before serving for best texture.

Cut squares and layer them between sheets of parchment in a shallow airtight container. Properly stored, the fudge keeps well for about 1 week at room temperature or up to 2 weeks refrigerated. You can also freeze squares for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature before serving.

Ask & Learn

If you want to change the candy mix or make smaller pans, ask and I’ll help scale ideas. Common questions I answer: how to make individual bites, how to avoid candy pieces sinking, and which candy types hold up best. Short answer: keep pieces modest in size and distribute them in thirds as the recipe instructs so they form even layers.

Tell me if you’d like this adapted to a loaf pan size or converted to individual no-bake cups. I can suggest method tweaks so you get the texture you prefer.

The Last Word

This Peanut Butter Candy Bar Fudge is a reliable crowd-pleaser: salty-sweet, textured, and straightforward to make. Follow the steps exactly for the best set, use the ingredients listed, and don’t rush the cooling. It’s one of those recipes where the assembly is fast, but patience during the cool-down pays off.

Make a pan for parties, keep a few squares hidden for yourself, and enjoy the simple joy of a homemade candy-bar-inspired fudge that tastes better than boxed treats and disappears just as quickly.

Print Recipe Pin Recipe

Peanut Butter Candy Bar Fudge

A rich, candy-studded peanut butter fudge made by boiling butter, sugar, and evaporated milk, then stirring in peanut butter chips, marshmallow creme, and chopped candy layers in a 9x13 pan.

Servings: 64 servings