Easy Fudge Cups

Peanut Butter Fudge Cups are my answer to those nights when I want something sweet but I do not want to bake a whole cake or wash a sink full of dishes. You know the feeling, you open the pantry, stare for a minute, and hope something magically turns into dessert. These little cups do that for me, and they taste like the cozy middle of a peanut butter cup, only softer and creamier. I started making them for quick party trays, then realized I was making them for regular Tuesdays too. If you love that chocolate plus peanut butter combo, you are going to be very happy here.

What Kind of Chocolate Should I Use?

This is the question that decides the whole vibe of your Peanut Butter Fudge Cups. The good news is you have options, and most of them work great. The “best” chocolate is basically the one you already like eating straight from the bag.

My go to picks

If you want a classic candy taste, grab semi sweet chocolate chips. If you want something a little more grown up and less sweet, go dark chocolate. Milk chocolate is totally fine too, especially if you are making these for kids or anyone who loves that familiar candy bar flavor.

• Semi sweet chips: balanced, easy, reliable
• Dark chocolate: rich, not too sweet, feels fancy with zero effort
• Milk chocolate: super classic and sweet, very crowd friendly
• Melting wafers: smooth and easy if you want a super shiny shell

A quick tip from my own mistakes: if you use chocolate chips, add a tiny spoon of coconut oil or butter when melting if they seem thick. It helps them spread into the liners without fighting you.

If you are on a peanut butter dessert kick, you might also like this crunchy, snacky situation: dark chocolate peanut butter bark. Same flavors, different texture, and it is dangerously easy to keep “tasting” it.

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Quick Tips If You Are Short on Time

Sometimes you need dessert fast because guests are coming, or because you had a long day and your couch is calling your name. I get it. Here are the shortcuts I use when I want Peanut Butter Fudge Cups in the fridge as fast as possible.

Speed tricks that actually help

• Use a microwave safe bowl and melt chocolate in 20 second bursts, stirring each time.
• Line a mini muffin pan with paper liners so nothing sticks and cleanup is basically nothing.
• Make the chocolate base thin. A thin shell sets faster than a thick one.
• Pop the pan in the freezer for 10 minutes between layers instead of waiting around.
• Use creamy peanut butter, not the super natural separated kind, if you want the fudge to set quickly and smoothly.

Also, do not stress about perfection. If the tops look a little swirly or rustic, that is honestly part of the charm. People just see chocolate and peanut butter and get excited.

When I need another fast option for a potluck table, I make these lunch lady peanut butter bars. They are a totally different shape, but the same “everyone grabs one” energy.

Why You’ll Love This Creamy Peanut Butter Fudge Recipe!

I have a lot of dessert recipes saved, but this one keeps coming back because it hits the sweet spot between easy and impressive. The center is soft like fudge, the chocolate has that little snap when it is cold, and the whole thing feels like a treat you bought somewhere.

Here is what makes these Peanut Butter Fudge Cups such a win in real life:

They are no bake, so you do not have to heat up the kitchen.

The ingredient list is simple, and you can usually find everything at a regular grocery store.

They are make ahead friendly, so you can stash them for parties, lunches, or late night cravings.

They freeze well, which is great if you like to “hide” desserts from yourself for later.

Flavor wise, it is that classic salty sweet peanut butter thing with a smooth, creamy bite. If you have ever tried something like 2 ingredient peanut butter fudge, you already know how satisfying peanut butter fudge can be. These cups just add the chocolate shell and suddenly it feels extra special.

“I made these for a work party and they disappeared before I even got a chance to try one. I had to make a second batch just for my house.”

How to Make Reeses Fudge

Okay, let us get into it. When I say “Reeses fudge” here, I mean that familiar peanut butter cup flavor, but in a soft fudge cup form. This is the method I use, and it is pretty forgiving.

Ingredients and what you will need

• 1 and 1/2 cups chocolate chips (semi sweet, milk, or dark)
• 1 teaspoon coconut oil or butter (optional, for smoother melting)
• 3/4 cup creamy peanut butter
• 1/4 cup butter
• 1 and 1/4 cups powdered sugar
• Pinch of salt (especially if your peanut butter is unsalted)
• Mini muffin pan and paper liners

Step by step directions

1) Make the chocolate base. Melt half of your chocolate chips with the coconut oil or butter. Spoon a little into each liner and tilt the pan so the bottom is covered. Freeze for about 10 minutes.

2) Make the peanut butter fudge filling. In a microwave safe bowl, melt peanut butter and butter together until smooth. Stir in powdered sugar and a pinch of salt. It should look like a thick, creamy dough. If it feels too soft, add a bit more powdered sugar. If it feels too stiff, add a tiny spoon of melted butter.

3) Add the filling. Press or spoon a small amount of the peanut butter mixture onto each chocolate base. Flatten it gently so it is even.

4) Add the top chocolate layer. Melt the remaining chocolate and spoon it over the peanut butter layer. Tap the pan lightly on the counter so the chocolate settles into a smooth top.

5) Chill. Refrigerate until set, about 1 hour, or freeze for about 20 minutes if you are impatient like me.

Little personal note: if you want that true candy vibe, sprinkle the tiniest pinch of flaky salt on top right after the last chocolate layer. It makes the chocolate taste even more chocolatey and the peanut butter taste even more peanut buttery.

If you are into layered desserts that feel like a whole event, check out chocolate peanut butter lasagna. It is different from these cups, but it hits the same comfort dessert notes.

Storing Directions

Once your Peanut Butter Fudge Cups are set, you have a few easy storage options. This matters more than you would think, because the chocolate can pick up fridge smells, and the peanut butter center can soften if it gets too warm.

In the fridge: Store them in an airtight container for up to 7 days. I like to put a piece of parchment paper between layers so they do not stick together.

In the freezer: Freeze in a sealed container for up to 2 months. Let them sit at room temp for 5 to 10 minutes before eating so the fudge center is not too firm.

On the counter: I do not recommend it for long, especially if your kitchen is warm. They are safest chilled so the chocolate keeps its shape.

If you are packing them up for a party, keep them cold as long as you can. I have carried them in a little cooler bag before, and it worked perfectly.

Common Questions

Can I use crunchy peanut butter?
Yes. The texture will be chunkier and a little less smooth, but it still tastes great.

Why did my chocolate look streaky or dull?
That usually happens when chocolate gets overheated. Melt slowly and stir often. It still tastes fine, just not as shiny.

How do I keep the peanut butter layer from mixing into the chocolate?
Make sure the bottom chocolate layer is set first. A quick freezer chill is the easiest fix.

Can I make these without butter?
Butter helps the fudge center set and stay creamy. You can experiment with coconut oil, but the flavor and firmness can change.

Do I have to use powdered sugar?
For this style of fudge filling, yes. It dissolves smoothly and gives that classic soft fudge texture.

A sweet little wrap up before you make them

If you want a simple treat that tastes like your favorite candy, Peanut Butter Fudge Cups are the move. Pick a chocolate you love, chill between layers, and do not overthink the swirls on top. If you want to compare versions, I also like scrolling recipes like Peanut Butter Fudge Cups Recipe – Serena Lissy and Reese’s Peanut Butter Cup Fudge – Lauren’s Latest when I am in a peanut butter mood. Now go grab a muffin pan and make a batch, and if you “test” one before they are fully set, I will not tell.