Slow Cooker Reese’s Peanut Butter Cup Fudge

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Reese’s Peanut Butter Cups are one of Dave’s favourite things so it was only right that I made a slow cooker fudge out of them. We’ve already made a chocolate Peanut Butter Fudge recipe but it’s completely different to this one as this one tastes just like Reese’s. Any Reese’s fan will know that distinct flavour – it’s so much more than just peanut butter and chocolate!

Slow Cooker Reese's Peanut Butter Cup Fudge

How do you make Reese’s Peanut Butter Cup Fudge?

Delicious slow cooker creamy fudge is a simple combination of chocolate and condensed milk. You can then vary the basic recipe to incorporate any flavours you like. For this Reese’s fudge recipe we used Reese’s Peanut Butter Cups Minis although you could use full size peanut butter cups but it would work out much more expensive! You could also use a mixture of Reese’s Peanut Butter Chips and milk chocolate hich would have very similar results.

Can you make this fudge in the microwave?

Many people make fudge in the microwave but I much prefer the control I have when I make it in the crock pot or slow cooker. If you don’t have a slow cooker, make it in the fudge by putting the ingredients in a microwave safe bowl and heating on short bursts in the microwave, stirring in between. Then follow the instructions as per the recipe below.

Slow Cooker Reese's Peanut Butter Cup Fudge

How long does slow cooker fudge keep for?

This slow cooker fudge keeps well in the fridge, in an airtight container for a couple of weeks. The flavour matures over the first couple of days of it being in the fridge so you get the full Reese’s flavour after it’s been in the fridge for a few days.

Can you make slow cooker fudge with evaporated milk?

Our slow cooker fudge works because condensed milk has a really high sugar content, needed to create that beautifully rich fudge. Evaporated milk isn’t the same, doesn’t have that sugar content and isn’t thick enough to help the fudge thicken and set. You can’t use evaporated milk in these recipes – so get some condensed milk instead.

Do you cook slow cooker fudge high or low temperature?

We always cook fudge on a high slow cooker temperature setting and it takes around 40 minutes in total. You could make it on the low setting but it would take longer and would still need to be stirred regularly. You may as well keep the slow cooker on high and be done in under an hour!

Slow Cooker Reese's Peanut Butter Cup Fudge

When cooking, is the slow cooker fudge lid on or off?

When making slow cooker fudge, you need to remove the slow cooker lid otherwise excess moisture would be retained in the slow cooker pot and the fudge wouldn’t thicken as it needs to.

We use a 9″ square baking pan for this recipe lined with baking paper but you can use pretty much any baking tray or dish you like. Just make sure the fudge isn’t much thicker than a couple of inches when you put it into the fridge as the centre may have trouble setting.

We love to make fudge to give as a gift at Christmas or any other time through the year and looks beautiful in individual gift bags tied with a ribbon.

If you’re looking for more slow cooker fudge ideas to make then check out our Crunchie Fudge, Lotus Biscoff Fudge and Terry’s Chocolate Orange Fudge too. You can see all our previous fudge recipes here.

What equipment do you need to make slow cooker fudge?

Slow cooker fudge doesn’t need anything special to make it, and you probably already have everything you need at home, but this is the equipment we use:

Once you’ve got everything you need to make the fudge you can just keep making it again and again – in so many different flavours too!

So here’s our easy Slow Cooker Reese’s Peanut Butter Cup Fudge recipe:

Ingredients

  • A 397 ml tin condensed milk
  • 200g Reese’s Peanut Butter Cups – We used Reese’s Peanut Butter Cups Minis
  • 200g Milk Chocolate – can be chocolate bars or chocolate chips

To decorate:

  • Reese’s Peanut Butter Cups Minis

Instructions

  • Break the chocolate up and add to the slow cooker bowl with the sweetened condensed milk and peanut butter cups
  • Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes.
  • When melted, thick and well combined, remove from the heat and pour the mixture into a tin lined with parchment paper or a silicone baking tray
  • Top with the mini peanut butter cups and put in the fridge to set for at least 4 hours or preferably overnight
  • Cut into squares and enjoy!

If you’d like to pin or print this Slow Cooker Reese’s Peanut Butter Cup Fudge recipe for later you can do so below. Happy baking!

Slow Cooker Reese’s Peanut Butter Cup Fudge

This fudge is a must for any Reese's fan. Full of that amazing chocolate peanut flavour it's fantastic to share and even better to gift!
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Keyword fudge, slow cooker
Prep Time 10 minutes
Cook Time 40 minutes
Servings 40 servings
Calories 89kcal

Ingredients

  • 397 ml condensed milk
  • 200 g Reese’s Peanut Butter Cups – We used Reese’s Peanut Butter Cups Minis
  • 200 g Milk Chocolate – can be chocolate bars or chocolate chips

To decorate:

  • 50 g Reese’s Peanut Butter Cups Minis

Instructions

  • Break the chocolate up and add to the slow cooker bowl with the sweetened condensed milk and peanut butter cups
  • Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes.
  • When melted, thick and well combined, remove from the heat and pour the mixture into a tin lined with parchment paper or a silicone baking tray
  • Top with the mini peanut butter cups and put in the fridge to set for at least 4 hours or preferably overnight
  • Cut into squares and enjoy!

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Slow Cooker Reese's Peanut Butter Cup Fudge

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  • I had no idea you could make such things in a slow cooker – the only thing I make in there is casserole! These look utterly delicious and mouth-watering! Thank you for the recipe that I’ll be sure to try! xxx