Peanut Butter Candy Bar Fudge
This Peanut Butter Candy Bar Fudge is SO EASY! Sweet, salty, and creamy with candy crunch, perfect for sharing or indulging solo.
Servings: 16 servings
Ingredients
- 3 cups granulated sugar
- 1 cup evaporated milk
- 1 ½ cups Reese's peanut butter chips coarsely chopped
- 2 teaspoons salt
- 7 ounces marshmallow creme 1 jar
- 1 teaspoon vanilla extract
- 2 cups assorted candy chopped or whole
Instructions
- Line a 9x13 inch baking dish with parchment paper, allowing some overhang for easy removal later.
- In a medium saucepan, combine 3 cups of granulated sugar and 1 cup of evaporated milk. Stir over medium heat until the sugar dissolves completely.
- Continue stirring the mixture until it comes to a gentle boil. Allow it to boil for about 5 minutes without stirring, watching carefully to prevent burning.
- Remove the saucepan from the heat and stir in the 1 ½ cups of coarsely chopped Reese's peanut butter chips and 2 teaspoons of salt. Mix until the chips are completely melted and the mixture is smooth.
- Add 7 ounces of marshmallow creme and 1 teaspoon of vanilla extract. Stir until everything is well combined and creamy.
- Gently fold in 2 cups of assorted chopped or whole candy.
- Pour the fudge mixture into the prepared baking dish, spreading it evenly. Let it cool at room temperature for a couple of hours, or until fully set.
- Once set, use the parchment paper to lift the fudge out of the baking dish. Cut into squares and serve!
Equipment
- Medium Saucepan
- Wooden spoon or spatula
- 9x13 inch Baking Dish
- Parchment Paper
- Measuring Cups and Spoons
Notes
- Use parchment paper for easy removal and clean cuts.
- Store fudge in an airtight container at room temperature for up to a week or freeze for longer storage.
- Try substituting peanut butter chips with almond or other nut butter chips for variety.