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Creamy peanut butter fudge packed with mini M&Ms—no-bake, 10 minutes, perfect for holidays. Tips, swaps, and foolproof method for melt-in-your-mouth squares.
If you love easy no-bake desserts, this Peanut Butter Fudge with M&Ms delivers everything: creamy, rich, and studded with crunchy candy shells. It’s a crowd-pleasing holiday fudge, an effortless microwave peanut butter fudge for weeknights, and a go-to edible gift. We’ll make it without marshmallow creme, no candy thermometer, and you can use either the stovetop or microwave. Ready to see how this sweetened condensed milk fudge becomes your new signature treat?
What Makes These Peanut Butter Fudge with M&Ms Special?
Why you’ll love it: This easy peanut butter fudge recipe hits that creamy-meets-crunchy sweet spot and is designed to be foolproof, fast, and totally customizable.
- No thermometer required: This is a no-bake fudge using sweetened condensed milk and white chocolate—silky every time.
- 10-minute prep: Microwave or stovetop—your choice. The candy shop results are real.
- Color-safe technique: Fold in mini M&Ms when the mixture cools slightly to prevent color bleed and cracking.
- Super creamy texture: Optimized white chocolate-to-peanut butter ratio gives that melt-in-your-mouth finish.
- Holiday-ready: Swap in seasonal M&Ms for Christmas fudge, Easter, Halloween—you name it.
- Diet-friendly tweaks: Clear gluten-free guidance, plus dairy-free and peanut-free options that still taste luxe.
- Make-ahead + freezer-friendly: Stays perfect for weeks, and freezes like a dream.
- Scales beautifully: Use an 8-inch pan for tall squares or a 9×13 for party-size bites.
- Less sweet option: Add a dark chocolate swirl or a pinch of flaky salt to balance sweetness.
Ingredient Notes
What you’ll need: Here’s how to choose the best ingredients for luscious peanut butter M&M fudge.
- Peanut butter: Use creamy, no-stir peanut butter for the smoothest results. Natural peanut butter can work with adjustments (see Variations).
- White chocolate: Baking bars melt smoother than chips. If using chips, choose high-quality brands formulated to melt well.
- Sweetened condensed milk: The structure-maker. Do not swap with evaporated milk.
- Butter: Adds silkiness and helps the fudge set with a tender bite.
- Vanilla extract: Rounds out the sweetness and deepens flavor.
- Mini M&Ms: Mini size disperses better and minimizes cracking; reserve some for the top.
- Salt: Just a pinch to balance the sweetness—crucial in candy.
- Optional mix-ins: Roasted peanuts, crushed pretzels, or flaky sea salt for texture and contrast.
How To Make Peanut Butter Fudge with M&Ms
Game plan: We’ll gently melt, stir, cool a touch, and fold in candy for picture-perfect M&M fudge squares.
- Line the pan: Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly spritz with nonstick spray if your parchment isn’t nonstick.
- Melt gently: In a heatproof bowl, combine white chocolate, butter, and sweetened condensed milk. Microwave at 50% power in 20–30 second bursts, stirring often, until nearly melted; or melt on the stovetop over low heat, stirring constantly.
- Blend in peanut butter: Remove from heat and stir in peanut butter and vanilla until glossy and smooth.
- Cool briefly for candy color: Let the mixture stand 3–5 minutes, stirring occasionally, until it’s warm but not hot to the touch. Aim for under 90°F if using a thermometer.
- Fold in M&Ms: Gently fold in most of the mini M&Ms. Overmixing or adding them to hot fudge can cause color bleed.
- Level and garnish: Scrape into the pan, smooth the top, then press in the remaining M&Ms. Tap the pan on the counter to settle.
- Chill to set: Refrigerate 1–2 hours, or until firm. It should slice cleanly without crumbling.
- Slice clean squares: Lift out by the parchment and cut with a warm, dry knife. Wipe the blade between cuts for crisp edges.
Pro Tips
- Protect the candy color: Only fold in M&Ms once the fudge base is warm, not hot. Hot fudge = color bleed.
- Microwave smart: Always use 50% power and short bursts; white chocolate scorches fast.
- No moisture, please: Keep water out of the bowl—any moisture can seize the chocolate.
- Scale your pan: 8-inch pan = thicker pieces; 9×13 = bite-size party fudge (double the recipe to fill a 9×13).
- Score first: For perfect squares, lightly score the surface before fully chilled, then finish cutting when firm.
- Balance the sweet: A pinch of flaky sea salt or a dark chocolate drizzle keeps things from being too sugary.
WANT TO SAVE THIS RECIPE?
Storage + Serving
Keep it fresh: Fudge is happiest cool and dry. Here’s how to store and serve your M&M fudge squares.
- Room temperature: Store airtight up to 5–7 days in a cool spot (60–68°F). Layer with parchment.
- Refrigerator: Keeps 2–3 weeks airtight. Let sit 10–15 minutes before serving for best texture.
- Freezer: Wrap tightly in parchment, then foil, then a freezer bag. Freeze up to 3 months. Thaw in the fridge overnight, then bring to room temp.
- Revive texture: If too firm from the fridge, let stand at room temp until soft and fudgy again.
- Gifting: Pack in wax paper-lined tins or boxes; include a “store cool” note for recipients.
Variations & Substitutions
Make it yours: Customize this easy peanut butter fudge with fun twists and dietary swaps.
- Gluten-free: All ingredients here are typically gluten-free; always check your M&Ms and chocolate labels to be safe.
- Dairy-free: Use dairy-free white chocolate and coconut sweetened condensed milk. Swap butter for vegan butter.
- Peanut-free: Sunflower seed butter or almond butter both work; add a pinch more salt to balance.
- Less sweet: Swirl in 1/3 cup melted dark chocolate or add 1/2 teaspoon flaky sea salt over the top.
- Crunch factor: Fold in crushed pretzels or roasted salted peanuts for texture.
- Holiday fudge: Use red/green M&Ms for Christmas fudge, pastels for Easter, or team colors for game day.
- Reese’s vibe: Swap some M&Ms for Reese’s Pieces or add chopped peanut butter cups.
- Natural PB option: If using natural peanut butter, stir well, then add 1–2 tablespoons extra white chocolate to help set.
- Flavor boosts: Try 1 teaspoon espresso powder, 1/2 teaspoon cinnamon, or a splash of bourbon vanilla.
This is the kind of homemade candy that makes people think you fussed—when really, you melted, folded, and chilled. It’s fast, festive, and reliably creamy-peanutty with pops of chocolate crunch. Easy peanut butter fudge with M&Ms? Absolutely. Party-pleaser? Every time.
FAQ
Can I use natural peanut butter?
You can, but stir it super smooth and expect a slightly softer set. I add an extra spoonful of white chocolate to help it firm up nicely.
Why didn’t my fudge set?
Usually the base was overheated or the ratios were off. Chill it longer first. Still soft? Gently re-melt and stir in a handful of white chocolate, then reset in the pan.
How do I stop the M&Ms from bleeding color?
Let the fudge base cool a few minutes before folding in the candy. Warm, not hot, is the sweet spot. And fold—don’t stir aggressively.
Can I make this in the microwave?
Yep! Use 50% power and short bursts, stirring every 20–30 seconds. Stop when almost melted—residual heat finishes the job like a pro.
Is this peanut butter fudge gluten-free?
It can be. The core ingredients are naturally gluten-free, but always check labels on chocolate and M&Ms. Use GF pretzels if adding crunch.
Peanut Butter Fudge with M&Ms
Creamy peanut butter fudge packed with mini M&Ms—no-bake, 10 minutes, perfect for holidays. Tips, swaps, and foolproof method for melt-in-your-mouth squares.
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Servings: 36 pieces
Equipment
- 8-inch square baking pan
- Parchment paper or foil
- Medium saucepan
- Heatproof spatula
- Sharp knife
Ingredients
Ingredients
- 3 cups white chocolate chips converted.2
- 14 oz sweetened condensed milk converted.2
- 1 cup creamy peanut butter converted.2
- 2 tbsp unsalted butter converted.2
- 1 tsp vanilla extract converted.2
- 1/4 tsp fine salt converted.2
- 1 1/2 cups Peanut Butter M&M candies, divided converted.2
Instructions
- Line an 8-inch square pan with parchment or foil, leaving overhang on two sides for easy lifting. Lightly coat with nonstick spray if desired.
- Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly until the chips are fully melted and the mixture is smooth and glossy, 3 to 5 minutes. Do not let it simmer.
- Remove from heat. Stir in peanut butter, vanilla, and salt until completely blended and silky.
- Fold in 1 cup of the Peanut Butter M&M candies, reserving the remaining 1/2 cup for topping.
- Scrape the mixture into the prepared pan and smooth the top. Sprinkle the remaining M&M candies over the surface and press lightly so they adhere.
- Chill until firm, about 2 hours. Lift the fudge out using the parchment overhang, cut into small squares, and serve.
Notes
For clean cuts, warm a sharp knife under hot water and wipe dry between slices. Store covered at room temperature for up to 3 days or refrigerate for up to a week. Freeze, well wrapped, for up to 2 months; thaw in the refrigerator. Use low heat when melting to prevent scorching and a grainy texture.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Want more no-bake desserts and holiday candy? Browse my favorites here: peanut butter recipes, fudge ideas, and holiday desserts.
