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5 from 1 vote
Mini Peanut Butter Cup Fudge
Prep Time
5 mins
Cook Time
8 mins

Super delicious, chocolaty, and peanut buttery:)

Course: Fudge
Cuisine: All-American
Keyword: chocolate chips, fudge, peanut butter cups
Servings: 12
: 486 kcal
  • 1 1/2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 12 oz bag regular size marshmallows
  • 12 oz. bag semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 7 oz bag mini peanut butter cups
  1. Refrigerate mini peanut butter cups for at least an hour. Remove from the refrigerator and with a sharp knife, slice peanut butter minis in half. Return to the refrigerator until needed.
  2. Line 8-inch-square baking pan with foil. Lightly butter.
  3. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  4. Vigorously stir in 12 oz bag marshmallows, chocolate chips and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Quickly stir in chopped minis and mini chocolate chips.

  5. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Nutrition Facts
Mini Peanut Butter Cup Fudge
Amount Per Serving (1 g)
Calories 486 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 12mg4%
Sodium 168mg7%
Potassium 261mg7%
Carbohydrates 77g26%
Fiber 3g13%
Sugar 63g70%
Protein 5g10%
Vitamin A 115IU2%
Vitamin C 0.2mg0%
Calcium 68mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.