No Bake Reese's Fudge Bars Recipe (2024)

This No Bake Reese’s Fudge Bars recipe is the perfect combination of my two favorite things- Reese’s peanut butter cups and fudge! Warning: you might not want to share it, they are just that fantastic.

No Bake Reese's Fudge Bars Recipe (1)

These easy and delicious No Bake Reese’s Fudge Bars are so easy to make. A perfect addition to your holiday baking.

I don’t know about you, but I am always down for dessert recipes using Reese’s peanut butter cups. Especially if it’s an easy Reese’s dessert.

If you have any holiday parties coming up, these Reese’s fudge bars are the perfect recipe to bring along.

Peanut butter fudge is always a crowd favorite. Add in some Reese’s and this chocolate peanut butter fudge will be a hit! The No Bake Reese’s Fudge Bars are what dreams are made of and super quick and easy. What more could you ask from a dessert?!

No bake desserts are a must this time of year! We have SO many delicious recipes, there are too many to share. But a few of our favorites are our No Bake Crunchy Peanut Butter Clusters, or our Healthier No Bake Chocolate Peanut Butter Cookies to balance out all the sugar we are undoubtedly going to consume this holiday season, and of course you can’t miss the No Bake Sugar Cookie Truffles!

Did I mention that this is 3 ingredients Reese’s fudge? Yes, you read that right. This recipe only has 3 ingredients! It doesn’t get much simpler than that.

Related recipe: love chocolate and peanut flavor? Try our Snickers Fudge recipe.

How to make No Bake Reese’s Fudge Bars:

You’ll love these easy and delicious No Bake Fudge Bars.

  1. Line a 9 x 9 inch pan with foil and then spray with non stick cooking spray.
  2. Place the peanut butter cups in an even layer into the bottom of the pan. (Using 16 on the bottom)
  3. Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted and mixed together well.
  4. Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese’s, pressing them lightly into the fudge.
  5. Cool until firm. (We like to cool the fudge on the counter until it is room temperature, then cover with plastic wrap and place in the fridge to harden completely.
  6. Cut into squares and serve.

Want even more Reese’s?! Try our Reese’s Peanut Butter Poke Cake!

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No Bake Reese's Fudge Bars Recipe (2)

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No Bake Reese's Fudge Bars Recipe (3)

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No Bake Reese's Fudge Bars Recipe (4)

Serves: 16

No Bake Reese’s Fudge Bars Recipe

This No Bake Reese’s Fudge Bars recipe is the perfect combination of my two favorite things- Reese’s peanut butter cups and fudge!

Prep Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 10 minutes mins



  • 22 Reese's Peanut Butter Cups
  • 3 cups chocolate chips
  • 14 ounces sweetened condensed milk


  • Line a 9 x 9 inch pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)

  • Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.

  • Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge.

  • Cool until firm. I like to cool the fudge on the counter until it is room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.



  • We like to cool the fudge on the counter until it is room temperature, then cover with plastic wrap and place in the fridge to harden completely.


Calories: 200 kcal · Carbohydrates: 26 g · Protein: 4 g · Fat: 9 g · Saturated Fat: 4 g · Cholesterol: 10 mg · Sodium: 115 mg · Potassium: 172 mg · Fiber: 1 g · Sugar: 25 g · Vitamin A: 79 IU · Vitamin C: 1 mg · Calcium: 89 mg · Iron: 1 mg


  • Saucepan

  • 9 x 9 inch baking dish

Recipe Details

Course: Dessert

Cuisine: American

Adapted from Crazy for Crust

This post was included in our 10 EASIEST Thanksgiving Desserts video – for more inexpensive and delicious recipes like this one, click here to check it out!

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  1. Eric Pepple says:

    Oh my gosh those sound incredible and I love the simplicity of it. Dessert in a pinch for sure! Gotta bookmark this :)

    Happy Blogging!
    Happy Valley Chow

  2. Danielle says:

    These sound amazing!

  3. Lizzy T says:

    Oh wow...definitely trying this one!!

  4. Heather McD says:

    Do you use milk chocolate chips or semi-sweet? I am assuming milk so that it matches the Reese's cups, but recipes usually specify if it is not semi-sweet.

  5. HollyPop Designs says:

    These look absolutely delicious!! I can't wait to make a batch and try them out!

  6. Paige Flamm says:

    I made these today to bring to a dinner at a friends house and they were a huge hit! I used semi sweet chips since it wasn't mentioned but I did see the comment where you mentioned milk chocolate! They were delicious and the recipe was so easy! I seriously try your recipes all the time and am NEVER disappointed!

  7. Jacqueline says:

    Simply sinful! Wish I had some right now!!!

  8. Sook says:

    Yum!! I can't wait to try these... My boys would love them.

  9. Crystal says:

    OMG!! They look amazing!! I love Reese's Peanut Butter Cups!! I will definitely be making this!! Thanks for the recipe!!

  10. Bethany H says:

    For some reason it never harden for me..? I think I somehow did something wrong.

  11. Penny Manning says:

    Instead of six sisters, you should call yourselves the sick sisters. This will totally ruin my diet but I am definitely going to make it. YUMMY!

  12. Gwen Craig says:

    can you print your recipes and can we join your group? tried but wouldn't let me do anything

  13. Rita Chapman says:

    looking forward to new items.

  14. ann williams says:

    also great with regular cups and the white almond bark melted over it mmmmmmmmmmmmm

  15. Ruth Wells says:

    They all sound good. Will definitely make.

  16. Ahren Christopherson says:

    Goofy do YOU crumble the reese's peanut butter cups? Freeze them and chop them up later or what? :) I hope to make this very soon! Thanks!

  17. Laurie Krotz says:

    I made these with dark chocolate chips and they were awesome!! I might try the opposite next time...dark chocolate Reese's with milk chocolate chips!!

  18. Laurie Krotz says:

    I made these with dark chocolate chips and they were awesome!! Next time I think I will try the opposite..dark chocolate Reese's with milk chocolate chips!!

  19. Angie Ogden says:

    I LOVE white chocolate! Have you tried it with this recipe??

  20. Grandmaj says:

    why do you leave the paper on the reeses cups...i would think u need to take them off b4 baking. Please let me know as I want to make these tomorrow....girls at work are begging me to bring these in

  21. Cyd says:

    We didn't leave the paper on. For sure take the paper off before preparing. These are no bake. So easy and you will love them! Hope the girls at work enjoy them!! -The Six Sisters

  22. Cyd says:

    You can cut them into big chunks with a knife, or just break them up into pieces using your hands. We have done both. :)

  23. Cyd says:

    Print friendly button should be working this next week. Sorry about the confusion with our new look!

  24. Jane says:

    I can't wait to get recipes and start cooking. My 16 year old granddaughter is visiting from the south.

  25. Veronica M says:

    Just made these last night and they were a HUGE hit. They are the perfect combination of peanut butter and chocolate. Thanks for sharing!

  26. Jenny D (Mother of four) says:

    My kids ADORE these. I saw the recipe this morning and scraped together the items from my pantry and they rocked. I didn't have an 8 x 8 so I used a 9 x 9 silicone pan, and since it was bigger, I needed more chocolate for the fudgey part. I didn't have condensed milk so I used 1/2 a cup of 2% and 2T of sugar. I also only had one bag of chocolate chips so I used three 2 oz squares of baker's chocolate and added an extra T of sugar. There still wasn't enough delicious-ness to cover the cups, so I melted a cup of peanut butter in the microwave and marbled it into the melted chocolate around the cups. It turned out SOOOOOO amazing. And it only took a few minutes!I was also thinking this could be done with kit-kats, M&M's, malted milk balls... pretty much anything (or even a mix of a few... M&M's and pretzels, perhaps???).Thanks so much for the great idea!

  27. Cheryl M says:

    Cannot wait to try these. Having our grown children and an 8 month old grandson to our cabin in the California Sequoia mountians this weekend and this will be dessert Saturday evening. That is if it lasts until after dinner. Thanks Six Sisters for all the great recipes. You 6 remind me of my own 3 sisters in that you all clearly love each other. Thanks again!!!!

  28. Jen says:

    Omw!! I needed something fast and impressive for a last minute picnic and these were a HIT!! Came together in five minutes. Kids got the cups ready and I melted the other ingredients, threw it in the fridge and it was DONE! My k

  29. Jen says:

    Omw!! I needed something fast and impressive for a last minute picnic and these were a HIT!! Came together in five minutes. Kids got the cups ready and I melted the other ingredients, threw it in the fridge and it was DONE! My kids raved about it. So many possibilities and variations. Thanks !!

  30. Jane says:

    Made these tonight! OMG. DELICIOUS.

  31. Royal Baker says:

    If you read the directions it says unwrapped and these are no bake.

  32. Alicia Kissel says:

    I know why you say 22 PB cups.... Because you buy them in packages of 8, which means you need three packs, and there are two left over for you to enjoy while you're waiting for the fudge to set! Ha ha ha. Love the recipe!!!

  33. Christine says:

    Random question. I have never made any kind of fudge before. What size pan would I use to make this?

  34. Heather says:

    Wow! I decided to make these to include with a meal I was making for a friend who loves chocolate and reeses cups. I quickly decided I must make a batch to keep at home too. I got a text 30 minutes after I dropped the food off about how delicious the fudge was. Then I came home and tried it myself. It is amazing! What an easy but very delicious dessert! I used semi sweet chocolate chips. Also didn't have a 9x9 pan so I used my 8x8. It worked well. Had to cut a few reeses in half and fill in a few holes and I used a few extra reeses cups for the topping. I will definitely make this again and again.

  35. jk says:

    made these over the weekend, OMG - absolutely delicious! Added chopped pecans over the reese cups and also in the melted chocolate spread. Did put them in the freezer for a couple of hours so they cut much easier. Warning - cut in small size as these are so delicious & rich. Also chopped up the 2nd night and crumbled over ice cream....Thank you for a great recipe I'll be using for family gatherings.

  36. Cyd says:

    For this recipe it is a 9x9 square pan.

  37. Alli Miller @ Cupcake Diaries says:

    I'm crying a river of happy tears over here! Not sure if I can ever do enough to thank you for bringing this recipe into my life!! :)

  38. Tricia says:

    Might try these with some pretzels, too... mmm!

  39. Brooke @ Inside-Out Design says:

    These look AMAZING!!! Just sent my husband to Sam's Club to buy a giant box of reeses cups- I'm making this tomorrow night! Thanks for the recipe!

  40. Brooke @ Inside-Out Design says:

    Update: made them; love them! My kids and husband are dying over these too. Great recipe!

  41. Kristin says:

    How long will these keep for? I am planning on bringing them to a BBQ on saturday but don't have time to make them tomorrow or sat. Was going to make them tonight. Will they stay fresh until sat?

  42. linda says:

    How many bars did you cut per batch? I usually cut fudge into small pieces, but your picture makes them look more the size of brownies.

  43. Cyd says:

    That should work just fine!! :)

  44. Dottie says:

    Sounds scrumptious! Could you use fat free sweetened condensed milk?

  45. Cyd says:

    We haven't made it with fat free sweetened condensed milk, but I'm sure it would work.

  46. Carrie says:

    I have made these twice now with the same results - everyone LOVED them!! I'm making a triple batch this weekend for a potluck.

  47. rebekah says:

    just made these... AWESOME

  48. Julie C says:

    I just made these for my nephew and his fiance. My nephew returned from a semester in Spain not that long ago and apparently they don't have Reese's in Spain and he has missed them! He will flip when he gets these (and so will his fiance). He is 6' 8" so I'd like to see the flip :) Thanks for the recipe. I did sample them, like any good baker does, and they are delicious!

  49. Stacey F says:

    I've made these a bunch of times and everyone loves them.

  50. Amanda says:

    Made these tonight!!! YUMMMM.

  51. Rosanne Smith says:

    I made these for my husband today. He loves chocolate and peanut butter so I know he'll love these! Of course I had to have the first bite just to test them :)

  52. teesh says:

    Mine has been in fridge overnight and still not hardened

  53. Nancy Edwards says:

    I made these today and they were wonderful! I'm wondering why there isn't vanilla extract included in the recipe. Is that because of the conflict with the peanut butter flavor? Thanks so much for this incredible recipe.

  54. Cyd says:

    Vanilla extract is not necessary. These are delicious!

  55. Lisa says:

    I am wanting to make these as gifts for Christmas. After they have set do they need to be kept in the fridge or will they be ok if left in a container for a couple of days? I was worried they would get to soft once taken out of the fridge.

  56. Cyd says:

    We store ours in an airtight container in the fridge and they are fine.

  57. HeHeather Holloway says:

    e, followed exactly. Been in fridge for 5hrs and no closer to setting. Any ideas?Made the

  58. Heather Holloway says:

    I made mine and they never hardened either. THey have been in fridge for 5hrs now and more liquidy than when I started.

  59. Elizabeth says:

    I am going to make these tomorrow and a different batch with peanut butter snickers! Do you think I could even do a batch with peppermint patties?

  60. Cyd says:

    Sounds delicious! Let us know how it turns out! YUM

  61. Cynthia says:

    Has anyone tried making these with the minature Reese's Peanut Butter cups? Not the mini's but the 2-bite ones. I have a pantry full of them but no regular size and I really don't feel like running to the store. I would suspect it would work out fine if I have enough, but I was wondering if anyone has tried?

  62. ava says:

    do you cut up the cups or no

  63. Cyd says:

    16 of the peanut butter cups line the pan. The other 6 are crumbled on top. There is a picture of it if you scroll down on the recipe post.

  64. Cyd says:

    Either will work, but we love milk chocolate chips!

  65. Cyd says:

    You can cut them up with a knife or just break them into pieces with your hands.

  66. Cyd says:

    You don't leave the paper on. You take it off!

  67. Donna R says:

    Yummy and easy!! Made these today and they are gone! Thx!

  68. Adrienne says:

    Made & taste tested some tonite...has our ***** seal of approval! delish!

  69. Diane says:

    I had no problem with the bars hardening. I use semi sweet and dark chocolate because that is what I had on hand. The bars taste wonderful but next time I will use 24 Reese's on the bottom instead of 16 to fully cover the 8x8 pan. All the young people that had a chance to eat it at a potluck rated it 4 out of 5 stars.

  70. Joan goodridge says:

    You rock Momma! Unbelievable substitution solutions AND it worked. Your a genius.

  71. wendyb964 says:

    Ohhh, these look wicked good! Will def. make for the holidays. My grown kids will go nuts (sorry.) If there are any in my house they will be glued to my aptly-named muffin top. Thanks.

  72. Katie Kerkvliet says:

    I have a bag of bite-sized Reese's peanut butter cups to use you think the recipe would work if I used those?

  73. Angela says:

    I just made these today and the chocolate is not completely hardening. It's almost like a thick pudding. I have seen a few other posts as well, do you know what causes this so I don't make that mistake again? TIA

  74. Cyd says:

    The bottom of the pan needs to be completely lined with reese's and then some saved for the top. They should work fine if you have enough of them! :)

  75. M says:

    I just made these, really simple to make. About how long does it take for the fudge bars to hardened? Mine are still soft, of course they've only been in the fridge for an hour, hopefully after a few hours, the fudge will harden up like other fudges.. thanks for sharing!

  76. Dyane says:

    Oh I can't wait to make these! Cyd, do you know why some people can't get theirs to harden? I make a LOT of six sisters recipes and never have a problem. I'm more of a dinner cook, then a baker and I don't want to mess this yummyness up =P

  77. Pat says:

    I made these yesterday for Christmas. The chocolate was thick so I added about a tablespoon of cream. I used the mini cups and a 9x9 pan. Worked great, can't wait to try them!

  78. Vicki says:

    I made these for Christmas - they were fantastic! Everyone loved them! I didn't have an 9" x 9" pan, so I used an 8" x 8" and the regular sized cups fit perfectly without any modifications. Will definitely be making these again.

  79. Vicki says:

    I just wanted to add that I didn't have any issues with the consistency of the chocolate. The fudge bars set up as expected.

  80. Cyd says:

    Some people really have a hard time with this recipe, and then we get comments from other viewers saying how easy the Reese's fudge bars were and they make them all the time now. Crossing my fingers for you!!!! :) (We love these reese's bars!)

  81. Shelby says:

    I love that Rick Springfield has an advertisem*nt on your website!! I'm a huge fan!:)

  82. Margo says:

    Hate to be a Debbie Downer here, because these do sound amazing. I just question the need for "No-Bake" in the title of this recipe. I have been making fudge for 30 years and I have yet to bake a batch of fudge. Fudge is a candy and it is made on the stovetop. Change the name and I'll be one of the ones sharing this all around facebook and pinterest.


    On the ingredients needed for the fudge recipe you forgot the choc. chips........Just saying'.

  84. Cyd says:

    It's listed right under the picture with the reese's peanut butter cups in the pan - 3 cups of chocolate chips.

  85. Tiff says:

    The reason may be that your using the wrong milk. There is a huge difference between condensed and evaporated. Condensed is like molasses in consistency and evaporated is more like oil. If you don't use the condensed it will be runny.

  86. BevIsYarnCrazy says:

    I can't wait to try these out on my coworkers!

  87. Kaiann says:

    Why are people having so much trouble with this "recipe"? Just read the directions. 9 by 9 pan, sweetened condensed milk, and why would you think it would be okay to leave the paper cups on????

  88. Julie Ann Fralick says:

    Thank you so much for this amazing recipe!!! I made it for the 1st time today and it turned out just perfect!! It sure looks like it was a lot more work then it was and love the no bake especially on a hot day like 2day. I found the snack size 10 packs of Reeses at the dollar store here in Canada for $2.00 that helped make it me save on the cost as well. Thanks!!! I will be making this again for sure!!! Huge hit!!!!

  89. Debra says:

    I usually do not try new recipes, but this one I will try. Easy and delicious!

  90. Oops says:

    Totally a DEBBIE DOWNER !

  91. Tiffany says:

    Can this fudge be frozen?? I want to get my holiday baking done.

  92. Tom says:

    I used sweetened condensed & it didn't harden. Any idea why?

  93. Cyd says:

    It should freeze fine in an airtight container.

  94. Julie says:

    I sent my husband out to get ingredients and he came back with the mini Reese's cups! Can I use these? And do you know roughly how many it would take??

  95. Cyd says:

    Sorry I'm just getting back to you now. We have had a fun family Christmas week! Hoping your Reese's Fudge bars turned out ok. The Mini Reese's cups should work great too! Happy New Year!

  96. Rita says:

    Tried this for the first time after having it pinned for a while and they were a huge hit!! They are very rich, but for me the sweeter the better .

  97. Tom says:

    Yes. Used the miniatures in an 8x8 pan and they came out fine. Also, the miniatures are far less expensive than full size Reese’s.

  98. Susan says:

    Are the Reese’s full size?

  99. Momma Cyd says:

    Yes, the full size Reese's cups.

No Bake Reese's Fudge Bars Recipe (5)

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.

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No Bake Reese's Fudge Bars Recipe (2024)


Why didn't my peanut butter fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

Why won't my condensed milk fudge set? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough.

How to make fudge creamy and not grainy? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

How to fix fudge that won't set? ›

I generally heat my syrup up to 235° F and let carry-over do the rest of the work. If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

What causes fudge to not set up? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why shouldn't you stir fudge after it reaches the correct temperature? ›

During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again.

Can you mess up fudge? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›

Don't Substitute One for the Other

Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.

What makes fudge firmer? ›

Freezing your fudge is the key to a hardened result.

What happens if you don't beat fudge long enough? ›

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

What went wrong with my fudge? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

Can you reboil fudge that hasn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

How do you fix peanut butter fudge that is too soft? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Do I put fudge in the fridge to set? ›

Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

Why is my peanut butter fudge hard? ›

You need to make sure you cook it until the sugar is dissolved. To state "Cook to full boil for one minute, no longer" is in correct. However, if you cook it too long it will become hard and crumbly.

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