White Chocolate Reeses Fudge1

White Chocolate Peanut Butter Cup Fudge

White Chocolate Reeses Fudge

It has been an entire month since our last Adventures in Chocolate recipe.  Overdue in my book.  After seeing this recipe on a friend’s fb timeline, it took me 3 seconds flat to know we were going in.  It’s no coincidence that she posted it either.  I’m pretty sure it was a subtle hint, hint, nudge, nudge, in hopes that I’d make a batch of White Chocolate Peanut Butter Cup Fudge and Share the Love. 

White Reeses Celebration

A couple of years ago, for this same friend’s birthday, I made her a batch of White Chocolate Peanut Butter Cups.  Heaven I’m telling you.

White Reeses Cups

It was with that enthusiasm in mind that I cut up white peanut butter cups and folded them into this fudge.  Every sweet bite is worth savoring and of course sharing.

White Chocolate Reeses Fudge1

Everyone who has tried this fudge has had the same reaction.  Oh.  Myyyy.  Yum!!  So creamy and sweet.

Recipe via Lil’ Luna

White Chocolate Reeses Fudge

White Chocolate Peanut Butter Cup Fudge

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18


  • 1 batch white chocolate peanut butter cups see recipe link in post or 1 bag white chocolate mini Reeses cups (about 40)
  • 1 12- ounce bag white chocolate chips
  • 1 7- ounce tub marshmallow crème
  • 1 cup sugar
  • 1 stick butter 1/2 cup
  • 1/2 cup heavy cream
  • 1/2 tsp. salt


  • Line a 9×9-inch pan with parchment paper.
  • Cut peanut butter cups into 1/2-inch pieces. Reserve.
  • Place white chips and marshmallow crème in a medium bowl. Reserve.
  • Place sugar, butter, heavy cream, and salt in a medium saucepan. Heat over medium heat, stirring until combined. Bring to a gentle boil and simmer for 5 minutes.
  • Remove from heat and pour over chips and marshmallow crème. Use a hand mixer to blend mixture until completely smooth. Fold in half of the peanut butter cups. Pour into prepared pan. Sprinkle remaining peanut butter cup pieces over top.
  • Refrigerate 3-5 hours before cutting.


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