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–+ servings
Reese's Peanut Butter Fudge in the Instant Pot
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5 from 1 vote

Reese's Peanut Butter Fudge

Reese's Peanut Butter Fudge is easy to make in the Instant Pot. This rich peanut butter chocolate fudge will be a family favorite for the holidays.
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Prep Time30 minutes
Refrigerate3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 660kcal
Author: Corinne Schmitt

Equipment

  • Electric Pressure Cooker

Ingredients

  • 24 mini peanut butter cups unwrapped and chopped into small pieces
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 cup peanut butter chips
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Nonstick Cooking spray

Instructions

  • Unwrap and chop up all the peanut butter cups. Set aside.
  • Add butter, chips, sweetened condensed milk and vanilla extract to saucepan.
  • Over medium heat, stir or whisk ingredients almost constantly until mixture is completely melted.
  • Place a sheet of foil into the bottom of an 8x8 baking dish. Spray foil with cooking spray.
  • Cover bottom of the pan with the peanut butter cup pieces. Pour mixture from saucepan into the baking pan.
  • Cover baking pan with foil and place in refrigerator until fudge is firm. Typically about 3 hours.
  • Place fudge on cutting board and cut into 1-2” pieces and enjoy!

Nutrition

Calories: 660kcal | Carbohydrates: 75g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 36mg | Sodium: 228mg | Potassium: 448mg | Fiber: 4g | Sugar: 67g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 2mg