I make a lot of sweets, and this Peanut Butter Candy Bar Fudge is one of those recipes I reach for when I want a show-stopping treat that doesn’t need hours of attention. It’s straightforward, hits the peanut butter and candy bar notes hard, and cuts into perfect squares that travel well. If you like a mix of melty chocolate, salty peanut butter, and chewy candy pieces, this one delivers.

I write recipes that work in real kitchens — no special training required, just a few minutes of focused stirring and the right timing. Below you’ll find a clear ingredient checklist, step-by-step directions taken straight from the recipe, troubleshooting tips, sensible swaps, and storage notes so your fudge stays as good as the day you make it.

Ingredient Checklist

¾ cup butter — adds richness and helps the fudge set with a smooth mouthfeel.
3 cups granulated sugar — the main sweetener and structure for traditional fudge texture.
⅔ cup evaporated milk — concentrates milk solids for a creamier, more stable fudge than regular milk.
1 ¾ cups Reese’s peanut butter chips — coarsely chopped; deliver peanut butter flavor and texture when folded in.
½ teaspoon salt — balances sweetness and heightens peanut flavor.
7 ounces marshmallow creme — 1 jar; adds chew and helps the fudge set smoothly.
1 teaspoon vanilla extract — rounds and deepens the overall flavor.
2 cups assorted candy — chopped or whole; provides the candy-bar crunch 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.
Heat the mixture over medium heat, stirring frequently, until it reaches a full rolling boil.
Once boiling, continue to boil for 5 minutes, stirring continuously to prevent scorching.
Remove the pan from the heat and immediately stir in 1 ¾ cups coarsely chopped Reese’s peanut butter chips and ½ teaspoon salt; whisk or stir until most lumps are smoothed and the chips begin to melt.
Stir in 7 ounces marshmallow creme and 1 teaspoon vanilla extract until the mixture is smooth and evenly combined.
Divide the 2 cups assorted candy into three equal portions. Sprinkle one portion evenly over the bottom of the prepared baking dish.
Pour half of the hot fudge mixture over the candies in the pan and spread gently and evenly with a spatula.
Sprinkle the second portion of the candies over the poured layer, then pour the remaining half of the fudge mixture on top and spread evenly.
Sprinkle the final portion of candies over the surface and gently press them into the fudge if desired.
Let the fudge cool at room temperature until completely set. 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

This fudge is memorable because it balances textures: a silky, dense base with pockets of peanut butter chips and chunks of candy for crunch. The marshmallow creme keeps the texture pliable and prevents the fudge from becoming chalky or overly grainy, while the evaporated milk contributes concentrated milk solids that make the bite feel indulgent without needing cream.

Another reason it’s a keeper is the layering technique. By sprinkling candy in thirds and pouring the fudge twice, you get candy distributed throughout, not just on top. That means every square gives you the same combination of flavors and textures. Finally, the recipe is forgiving — as long as you avoid scorching the sugar mixture, small timing variances won’t ruin the result.

Low-Carb/Keto Alternatives

Granulated sugar: Substitute a 1:1 powdered erythritol blend designed for baking, but expect a slightly different mouthfeel and a less glossy set.
Evaporated milk: Replace with a reduced amount of heavy cream diluted with unsweetened almond milk to lower carbs while retaining fat for texture.
Reese’s peanut butter chips and assorted candy: Look for sugar-free chocolate or peanut butter chips and sugar-free candy pieces, though texture and melting behavior will vary.
Marshmallow creme: There are low-carb marshmallow-flavored spreads on the market; test small batches first since setting can change.

Note: These swaps will change texture and freezing behavior. If you try them, make a small test batch to dial in ratios and set times.

Hardware & Gadgets

Heavy-bottomed saucepan — essential for even heat and preventing hot spots that scorch sugar.
Spatula or wooden spoon — for continuous stirring during boiling and for spreading the fudge.
9×13-inch baking dish — the size called for in the recipe determines thickness and setting time.
Parchment paper — for easy removal using the overhang method.
Cooking spray — to keep parchment from shifting and to ease removal.
Measuring cups and spoons — accurate sugar and liquid measurements matter here.
Candy thermometer (optional) — helpful if you prefer to verify boiling temperatures, though the recipe relies on a timed 5-minute full rolling boil.

Troubleshooting Tips

Scorching sugar: If the mixture starts to smell or brown, remove from heat immediately. Use a heavy-bottomed pan and stir constantly during the boil.
Grainy fudge: Undissolved sugar crystals cause graininess. Stir until fully melted before boiling and maintain a steady rolling boil for the full 5 minutes to allow sugar to dissolve into solution.
Chips not melting smoothly: The chips are stirred in off-heat to soften; if they remain lumpy, continue stirring off the heat and allow residual warmth to finish melting. A brief return to very low heat while stirring can help but avoid overheating.
Fudge too soft after cooling: Ensure you boiled the sugar mixture for the full time. Also, thickness depends on pan size — a larger pan yields thinner, potentially softer fudge.
Fudge too hard or brittle: Overcooking the sugar mixture can make the final texture hard. Stick to the 5-minute rolling boil guideline and avoid higher heat.

Better Choices & Swaps

Butter: Use unsalted butter and control salt separately; you already add ½ teaspoon salt, so this keeps balance predictable.
Reese’s peanut butter chips: If you want more peanut butter flavor, substitute a portion with finely chopped peanut butter cups or mix in a swirl of creamy peanut butter after the chips melt (stir quickly).
Assorted candy: Pick candies that won’t completely dissolve in the fudge (e.g., chopped chocolate bars, nuts, mini peanut-butter cups). Avoid candy that turns gummy when heated.
Marshmallow creme: If unavailable, heated mini marshmallows folded in until melted can work, but measure volume carefully — textures will vary.

Notes on Ingredients

Butter: Provides fat and flavor and helps the fudge set without being chalky. Use fresh butter for best results.

Granulated sugar: The crystalline sugar is what creates the audible snap or firm chew in traditional fudge. Dissolving and proper boiling time are key.

Evaporated milk: Offers concentrated dairy solids without extra water, which helps with texture and stability compared with plain milk.

Peanut butter chips: These are formulated to hold shape but still melt; chopping them creates pockets of peanut flavor without losing the melty character.

Salt and vanilla: Small amounts lift the flavors; don’t skip the salt — it contrasts the sweetness and sharpens the peanut notes.

Marshmallow creme: Acts as both a stabilizer and texturizer, keeping the fudge from being dry and helping it remain slightly pliable even after setting.

Assorted candy: Choose candies that add texture and flavor contrast — smaller mix-ins distribute more evenly through the fudge.

Make-Ahead & Storage

Fudge stores well. After it’s completely set, cut into squares and layer in an airtight container with parchment paper between layers to prevent sticking. Keep at room temperature for up to 5 days in a cool, dry place.

For longer storage, refrigerate for up to 2 weeks; bring to room temperature before serving for best texture. You can also freeze squares for up to 3 months — thaw in the refrigerator overnight and then sit at room temperature briefly before serving.

Ask & Learn

Common questions I see: Can I use a different pan size? Yes, but a smaller pan will make thicker pieces and may require a slightly longer set time. Can I skip the marshmallow creme? You can, but the texture will be denser and possibly grainier; marshmallow creme smooths and stabilizes the fudge.

Altitude matters: At higher altitudes, water and milk boil at lower temperatures. You may need a slightly longer boil to reach the same set — check texture rather than time if you live above 3,000 feet.

If something goes wrong, tell me what happened — undercooked, overcooked, grainy, or stuck to the pan — and I’ll suggest focused fixes.

The Last Word

This Peanut Butter Candy Bar Fudge is a dependable crowd-pleaser: rich, peanut-forward, and dotted with candy pieces that make every bite interesting. It takes attention for a short window — the rolling boil and the off-heat mixing — but those are easy to manage. Make it for a potluck, cut it into bite-sized pieces for a party platter, or keep a batch on hand for anytime snacking. It’s one of those recipes that rewards the few minutes of focus with days of delicious returns.

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Peanut Butter Candy Bar Fudge

Rich peanut butter candy-bar fudge made by cooking butter, sugar, and evaporated milk, then stirring in peanut butter chips, marshmallow creme, and assorted candy.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: 64 servings

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

Instructions

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.
Heat the mixture over medium heat, stirring frequently, until it reaches a full rolling boil.
Once boiling, continue to boil for 5 minutes, stirring continuously to prevent scorching.
Remove the pan from the heat and immediately stir in 1 ¾ cups coarsely chopped Reese’s peanut butter chips and ½ teaspoon salt; whisk or stir until most lumps are smoothed and the chips begin to melt.
Stir in 7 ounces marshmallow creme and 1 teaspoon vanilla extract until the mixture is smooth and evenly combined.
Divide the 2 cups assorted candy into three equal portions. Sprinkle one portion evenly over the bottom of the prepared baking dish.
Pour half of the hot fudge mixture over the candies in the pan and spread gently and evenly with a spatula.
Sprinkle the second portion of the candies over the poured layer, then pour the remaining half of the fudge mixture on top and spread evenly.
Sprinkle the final portion of candies over the surface and gently press them into the fudge if desired.
Let the fudge cool at room temperature until completely set. Use the parchment overhang to lift the fudge from the pan, cut into squares, and serve.