Peanut Butter M&M Fudge

Peanut Butter M&M Fudge

A few days ago I posted a recipe for Reese’s Peanut Butter Cup Fudge. I kept everything about that recipe the same except for substituting Peanut Butter M&M’s for the cups. The difference in taste between the two fudges is slight, just in a hint of chocolate and texture. (The peanut butter cup fudge has a mild chocolate flavor and the peanut butter M&M fudge has a small crunch from the candy shell). Both fudges are too excellent to choose a favorite. Perhaps you can!

Peanut Butter M&M Fudge
Prep time
Cook time
Total time
Serves: 48
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • 5 oz. can evaporated milk
  • 1 (10 oz.) bag Reese's Peanut Butter Chips
  • 1 teaspoon vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 1 cup peanut butter M&M's, crushed & frozen
  1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
  2. Remove from heat and immediately stir in peanut butter chips, milk chocolate chips, and vanilla extract until mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in crushed M&M's until thoroughly mixed.
  5. Pour into a greased 9x13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
*To crush the M&M's, you can use a food processor, or even easier, a quart freezer bag. I put the cups in the bag, squeeze out any extra air, and step on them with my feet until they are in tiny pieces. (This is a great job for the kids. My daughter, who is a year and a half old, likes to help me out by stomping on the bag)!

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  1. My husband loves peanut butter, I love M&M’s and we both love fudge! This recipe is perfect!

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