Just three ingredients turn into a rich, creamy, peanut butter cup-inspired fudge, with no oven and no candy thermometer required. There’s semi-sweet chocolate melted together with creamy peanut butter, folded with soft mini marshmallows, and pressed into a pan to chill.

Melting the chocolate chips and peanut butter into one glossy mixture, letting it cool for a couple of minutes, folding in the marshmallows, and spreading everything into a lined pan is most of the process here. A couple of hours in the refrigerator is all that’s left before this fudge is ready to slice into neat squares.

Creamy, chocolatey, and dotted with chewy pockets of marshmallow, this fudge is an easy treat for a Halloween party, a holiday dessert tray, or any time a sweet peanut butter and chocolate bite sounds just right.

Why This Recipe Works

Melting semi-sweet chocolate together with creamy peanut butter creates a smooth, rich base that sets firm in the refrigerator without any sugar syrup, boiling, or candy thermometer. The cocoa butter in the chocolate firms up as it chills, while the peanut butter keeps the texture soft and creamy rather than hard and snappy, which is what gives this fudge its classic, sliceable bite.

Folding in mini marshmallows after the chocolate mixture has cooled slightly adds soft, chewy pockets throughout each square, turning a simple chocolate peanut butter fudge into something that tastes a lot like a peanut butter cup with a fluffy twist.

Why Letting the Mixture Cool Matters

Giving the melted chocolate and peanut butter 2 to 3 minutes to cool before adding the marshmallows, rather than folding them in straight away, is what keeps the marshmallows soft and distinct. A mixture that’s too hot melts them into streaks almost immediately, while a slightly cooled one coats them evenly and leaves them plump and fluffy.

What You’ll Need

• 2 cups (12 oz / 340g) semi-sweet chocolate chips
• 1 cup (250g) creamy peanut butter
• 3 cups (150g) mini marshmallows

You’ll also need an 8-inch square baking pan lined with parchment paper. Chopped Reese’s peanut butter cups scattered over the top are optional. This recipe makes 16 squares.

A Note on Ingredient Choices

Regular creamy peanut butter, rather than a natural peanut butter that separates, gives this fudge its smoothest, most reliable texture, since natural varieties can leave the finished squares softer than expected. Semi-sweet chocolate chips keep the sweetness balanced against the marshmallows, while milk chocolate chips can be used for a sweeter, more candy bar-like fudge.

Equipment You’ll Need

A microwave-safe bowl or a saucepan, a rubber spatula, an 8-inch square baking pan lined with parchment paper, and a sharp knife are all you need; no oven or candy thermometer required.

How to Make It

1. Prepare the pan. Line an 8-inch square baking pan with parchment paper, leaving extra paper over the edges to make lifting easier.
2. Melt. Add the chocolate chips and peanut butter to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until smooth and completely melted. Alternatively, melt them together in a saucepan over low heat.
3. Add the marshmallows. Let the chocolate mixture cool for 2–3 minutes, then gently fold in the mini marshmallows until evenly coated. Avoid stirring too much so the marshmallows stay fluffy.
4. Spread. Transfer the mixture into the prepared pan. Spread it evenly and gently press down to fill the corners.
5. Chill. Refrigerate for about 2 hours, or until the fudge is firm enough to cut.
6. Cut and serve. Lift the fudge out using the parchment paper. Cut into 16 squares with a sharp knife and enjoy.

Getting Fluffy, Evenly Coated Marshmallows

Folding the marshmallows in with a few slow, sweeping turns of a spatula, rather than stirring vigorously, is what keeps them whole and evenly coated in chocolate. Stop as soon as no bare white marshmallows remain; a few extra strokes are all it takes for them to start melting into the base.

Getting an Even Layer

Spreading the mixture into the pan with a spatula, working from the center outward and pressing gently into each corner, helps the fudge settle into a level, even layer before chilling. Because the marshmallows make the mixture a little lumpy, a light press with the back of the spatula or a piece of parchment smooths the top without crushing them.

Knowing When It’s Done

This fudge is ready to slice once it feels completely firm to the touch across the whole pan, including the center, with no soft give when pressed lightly. If the middle still feels tacky after 2 hours, give it another 30 minutes to an hour in the refrigerator before lifting it out.

Tips for Perfect Peanut Butter Marshmallow Fudge

Melting the chocolate and peanut butter gently in short bursts, rather than one long stretch in the microwave, keeps the base glossy and smooth instead of thick and grainy. Running your knife under hot water and wiping it dry between cuts gives the cleanest edges, especially through the sticky marshmallow pockets.

Troubleshooting Common Issues

My marshmallows melted into the fudge. The chocolate mixture was likely still too hot; let it cool for the full 2 to 3 minutes before folding them in next time. My chocolate turned thick and grainy. It was probably overheated or scorched; melt in shorter intervals and stir more often. My fudge is too soft to cut. It may need more time in the refrigerator, or a natural peanut butter was used; chill it longer and switch to a regular creamy peanut butter. My squares are crumbling when I cut them. The fudge may be too cold straight from the refrigerator; let it sit for 5 minutes before slicing.

A Few Ways to Make It Yours

The classic version is worth trying first so you know the baseline flavor before adding any extras.

How to Store This Fudge

Keep the fudge in an airtight container in the refrigerator for up to one week, with parchment between any stacked layers so the squares don’t stick together. For longer storage, freeze individual squares in a sealed container for up to two months and thaw them in the refrigerator before serving.

When to Serve This Fudge

This fudge works beautifully for a Halloween party, a holiday cookie tray, a bake sale, or a movie night at home. It’s also a welcome addition to a winter dessert spread, where its peanut butter and chocolate flavor tends to disappear first.

Nutrition and Serving Information

This recipe makes 16 squares at roughly 250 calories per square, though exact calorie content will vary depending on the specific brands of chocolate and peanut butter used and how large the squares are cut. Because this recipe contains peanuts and may contain dairy depending on the chocolate, it isn’t appropriate for anyone with a peanut allergy or avoiding dairy products.

Make-Ahead Tips

This fudge is a genuinely good make-ahead treat, since it needs a full chill anyway and holds its texture well for several days in the refrigerator. Making it a day or two before a party or holiday gathering removes any last-minute pressure entirely.

The Science Behind This Fudge

Chocolate firms up as it cools because the cocoa butter inside it solidifies, locking the mixture into a set shape. Peanut butter brings its own natural oils, which stay softer at refrigerator temperature than cocoa butter does, and that blend of fats is what gives this fudge a creamy, sliceable bite rather than the firm snap of a plain chocolate bar. Marshmallows, made mostly of sugar and gelatin, hold their airy structure as long as they aren’t heated too much, which is why a slightly cooled base keeps them intact.

Portioning and Yield

This recipe makes 16 squares from a single 8-inch pan, a good amount for a small gathering or a week of after-dinner treats. Cutting the slab into 4 rows by 4 rows gives generous, even squares, while 5 rows by 5 gives 25 smaller bites for a crowded dessert table.

A Little Bit of History

Fudge first became popular in American kitchens in the late nineteenth century, often made by boiling sugar, butter, and milk to a precise temperature. Easy no-cook versions using melted chocolate became a home favorite much later, and pairing that base with peanut butter and marshmallows follows in the footsteps of classic treats like rocky road and the beloved peanut butter cup.

Serving Suggestions

Serve this fudge chilled or just slightly cool, cut into clean squares and stacked on a board or platter lined with parchment. A few chopped peanut butter cups and a scattering of mini marshmallows around the squares make a simple, inviting presentation.

Choosing the Right Peanut Butter

A regular, no-stir creamy peanut butter is the best choice here, offering the smooth texture and consistent oil content that help this fudge set reliably. Natural peanut butter that separates in the jar can work in a pinch, but stir it very thoroughly first and expect the finished squares to be a little softer.

Why This Recipe Is So Beginner-Friendly

If you’ve never made fudge before, this is a genuinely forgiving place to start, since there’s no boiling sugar, no candy thermometer, and no precise temperature to hit. With just three ingredients, a bowl, and a spatula, there’s very little room for the kind of mistakes that can derail a traditional stovetop fudge, which makes this a great first project.

Adjusting the Flavor to Your Taste

As written, this fudge gets its flavor almost entirely from the semi-sweet chocolate and creamy peanut butter, with the marshmallows adding sweetness and a soft, chewy texture. If you’d like a different flavor profile, swapping in milk or dark chocolate or adding a pinch of flaky sea salt over the top shifts the whole fudge in a new direction while keeping the same simple method. Because this recipe has so few ingredients to begin with, small changes tend to have a noticeable effect on the final flavor, so it’s worth trying the classic version first.

Pairing This Fudge With Other Treats and Drinks

Because the flavor here is rich and chocolatey, this fudge pairs naturally with lighter, brighter desserts if you’re serving more than one, since the contrast keeps a spread feeling balanced. A lemon bar or a fruit-based treat rounds out a dessert table nicely alongside this, while another chocolate or caramel treat leans further into the same indulgent direction. On the drink side, this fudge pairs well with a cold glass of milk, a hot coffee, or a mug of hot cocoa.

A Note on Ingredient Proportions

Using two cups of chocolate chips against one cup of peanut butter keeps the fudge firm enough to slice, with the peanut butter adding creaminess rather than softening it too much, and it’s worth understanding why that balance matters before adjusting it. Using more peanut butter relative to the chocolate can leave the squares too soft to hold their shape, while too many marshmallows can make the fudge break apart when cut. This particular ratio is what gives the finished fudge its creamy texture and clean edges, so it’s worth treating the stated amounts as a tested baseline.

A Quick Note on Serving Temperature

This fudge tastes best slightly cool, a few minutes out of the refrigerator, which is also when it slices most cleanly. If serving at a warm gathering, keeping the squares in a cool or shaded spot helps them hold their shape.

Why This Recipe Is Naturally Kid-Friendly to Make

Because this recipe involves melting, stirring, and pressing into a pan, with no oven or boiling sugar involved, it’s a genuinely fun treat to make with kids. With an adult handling the warm bowl, little helpers can fold in the marshmallows and press the fudge into the corners, which makes this an easy, rewarding weekend project.

A Quick Note on Portion Control

Because this fudge is rich with chocolate and peanut butter, a small square goes a long way here compared to a lighter dessert. Cutting the slab into smaller bites is an easy way to stretch a single batch further for a larger gathering.

A Note on Presentation

How you finish this fudge changes the impression it makes almost as much as the flavor itself. Cut into plain squares, it reads as a simple homemade treat. Topped with chopped peanut butter cups, a few extra mini marshmallows, and a scattering of peanut butter chips, the same fudge suddenly looks like something from a candy shop window, which makes this a recipe worth dressing up for a party or keeping simple for an everyday treat.

A Final Note on Batch Size

This recipe is sized to make 16 squares from a single 8-inch pan, which keeps the whole process manageable within just over two hours including the chilling step. For a bigger batch, double everything and use a 9×13-inch pan, adding a little extra chilling time so the thicker center sets fully.

A Word on Texture

The texture of this fudge comes from the contrast between a dense, creamy chocolate peanut butter base and the soft, chewy marshmallows scattered through it. That contrast is part of what makes each square so satisfying, and it’s why folding gently matters so much, since marshmallows that melt into the base lose the pillowy bite that sets this fudge apart.

A Note on Working With Melted Chocolate

Chocolate chips contain stabilizers that help them hold their shape while baking, which means they can look solid even when they’re mostly melted. Stirring between every short microwave burst is the best way to judge how melted they really are, and finishing the last few lumps with residual heat and stirring, rather than another round in the microwave, keeps the chocolate from seizing or scorching.

A Note on Gifting This Batch

Because it holds up well for several days in the refrigerator, this fudge makes a lovely homemade gift for neighbors, teachers, or friends during the holidays. Packed in a tin or a small box lined with parchment, with a sheet between layers, it travels well for short trips and keeps its shape nicely.

A Note on Scaling Down the Batch

If a full pan is more than you need, this recipe halves easily into a small loaf pan, since the ratio between chocolate, peanut butter, and marshmallows stays simple to work out. A smaller batch is a good option for a quick craving without committing to 16 squares, and it still only takes a few minutes to stir together before chilling.

A Note on Choosing Your Pan

An 8-inch square pan is the size this recipe is written for, giving squares with a satisfying thickness once the fudge is set. A 9-inch pan works too, but keep in mind the fudge will be a little thinner and may firm up slightly faster. Metal pans chill quickly and evenly, which can help the fudge set in the full 2 hours. Whatever pan is used, lining it with parchment gives the cleanest lift and the neatest squares once cut.

Why Parchment Paper Makes a Difference

Lining the pan with parchment paper and leaving extra hanging over the edges lets you lift the entire slab of fudge out in one piece, rather than prying squares out of the pan one at a time. Cutting the fudge on a board instead of in the pan also gives straighter, cleaner edges, and it keeps your knife from scratching the pan underneath.

Common Questions

However you top it and whoever you share it with, this Reese’s peanut butter marshmallow fudge delivers creamy, chocolatey, peanut butter sweetness from nothing more than three simple ingredients and a bowl. It’s proof that a rich, crowd-pleasing fudge doesn’t need a candy thermometer to come together beautifully.