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Reese's-Style Peanut Butter Fudge

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Course: Dessert
Ingredients Method Notes

Ingredients
  

Peanut Butter Base
  • 1 cup unsalted butter (2 sticks)
  • 1½ cups creamy peanut butter
  • 3 cups powdered sugar (sifted if lumpy)
  • 1 cup graham cracker crumbs (about 8 full sheets, finely crushed)
  • 1 tsp vanilla extract
  • 1 pinch salt (optional, recommended)
Chocolate Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 1 tbsp butter (optional, for shine)

Method
 

  1. Line a 9×9 inch dish with parchment or foil and lightly spray or butter it.
  2. In a saucepan over medium heat, melt the butter and peanut butter together until smooth. Remove from heat. Stir in the graham cracker crumbs, powdered sugar, vanilla, and salt. The mixture should be thick and slightly crumbly like the inside of a Reese's cup.
  3. Press the mixture firmly and evenly into the prepared pan.
  4. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-30 second bursts, stirring each time, until smooth. Stir in 1 tablespoon butter for gloss (optional).
  5. Pour the warm ganache over the peanut butter layer and spread into a thin, even coating.
  6. Refrigerate for at least 2 hours (or freeze 30-40 minutes). Slice once chocolate has fully set.

Notes

Soft, crumbly, peanut-buttery fudge with a crisp chocolate ganache top — just like a large homemade peanut butter cup. Do not skip the graham crumbs — this is key to the signature crumbly/firm center.
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