M&M Peanut Butter Fudge Recipe

This M&M Peanut Butter Fudge is an easy recipe that will satisfy your sweet tooth and become one of your favorite colorful desserts.

Course Dessert

Cuisine American

Keyword Peanut Butter Fudge

Prep Time 5

Cook Time 25

Rest Time 6

Servings servings

Calories 96kcal

Author Dana DeVolk

Line a 9×9” square baking dish with parchment paper and set aside.
Using a double boiler, fill the bottom portion with 2-3” of water and place the other pot on top.
Combine the peanut butter baking chips, sweetened condensed milk, butter, and salt in the top portion of the double boiler.
3 cups peanut butter baking chips, 1 can sweetened condensed milk, 3 tablespoons butter, 1/4 teaspoon salt
Heat over medium heat until everything is melted and smooth, stirring occasionally at first and then continuously as it starts to melt.
Once melted and smooth, remove from the heat and add the vanilla.
1 teaspoon vanilla extract
Let the fudge cool in the pan for about 3 minutes before adding about ½ cup of M&Ms to the batter – mix gently only to combine.
8.60 ounce bag peanut butter M&M Minis
Pour the batter into the prepared pan and top with remaining M&Ms (sometimes you have to press them into the fudge).
Cover and let the fudge cool at room temperature for at least 6 hours (or overnight).
Cut into squares and serve.

Use Parchment Paper: Line your square pan with parchment paper or wax paper for easy removal.
Melt Slowly: Use medium heat and stir continuously to prevent burning.
Let It Cool: Allow the fudge mixture to cool for about 3 minutes before adding M&Ms to prevent melting the candies.
Press M&Ms Gently: If the M&Ms don’t stick on top, gently press them into the fudge.
Cutting Tips: Use a sharp knife warmed under hot water for clean cuts.
Room Temperature Setting: Let the fudge set at room temperature for at least 6 hours or overnight for the best results.