Nutella Peanut Butter Reese’s Fudge Bars

Believe it or not, I have friends. And when it’s time to celebrate my friends’ birthdays, I love to make special treats. This year, two of my friends celebrated their birthdays together. One of them loves peanut butter and Nutella, and the other eats anything dead or alive, just like me. So I decided to make some Nutella peanut butter Reese’s fudge bars. They loved them. I loved them. I think they’re good.

If you trust my judgment, here is the recipe so you and your friends can bond over the enlightening experience that is eating Nutella peanut butter Reese’s fudge bars.


Total Time: 1 hour (but you have to wait 2 more hours to eat)


Because the bars are in layers, the fudge ingredients (condensed milk, vanilla extract, chocolate chips, Nutella, peanut butter, and butter) are listed below with the total amount needed for both layers. So you will use half of what is listed below for each layer. i.e.: even though I wrote one cup Nutella in the list below, you only need half of that for the first layer, and half for the second layer.

  • Butter, for greasing pan
  • 1 (14 oz. ) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 8 oz. bittersweet (60% cacao) chocolate chips
  • 1 cup Nutella (separated so that you have two ½ cups)
  • 1 ½ cup peanut butter (separated so that you have three ½ cups)
  • 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
  • 1 package cream cheese
  • 1 bag Reese’s minis
  • 2 tbsp powdered sugar

Fudge Instructions:

First Layer

1) Take butter and grease your 8 inch by 8 inch pan. Then line it with parchment paper if you have some. I didn’t but I would recommend using it.

2) In a stainless steel or glass bowl, mix together half the can of sweetened condensed milk, ½ tsp vanilla extract, 1½ tbsp unsalted butter, ½ cup Nutella, ½ cup peanut butter, and 4 oz. chocolate chips. Stir until thick and creamy.


3) Get a medium pot and fill it halfway with water. Put it on the stove (on medium heat) until the water reaches a boil. Then take your bowl and rest it on top of the pot, forming a double-boiler. If you don’t know what that is, Google it and you will understand.The water level should be low enough that the bottom of the bowl does not touch the water, yet the steam from the water will heat the bottom of your bowl. Stir until the chocolate chips are melted and the mixture is smooth. This takes about 5 to 7 minutes.

4) Once the heaven mixture is fully mixed (until chocolate chips are fully melted in), pour onto the greased pan and spread evenly throughout.

5) Take your mini Reese’s and stick them evenly throughout the fudge, as many or little as you want. I used as many as I could fit.

6) Let the fudge sit in the fridge for 30 minutes.

While your fudge is sitting it’s time to make the peanut butter layer!

This layer is essentially a hybrid between peanut butter cream cheese and peanut butter cream cheese frosting.

Peanut Butter Layer:

7) Take your pack of cream cheese (8 o.z.). Make sure it’s soft. Squish it a little and make it so it’s easy to mix.

8) Take ½ cup of peanut butter and mix in with a mixer.

9) Add 1-2 tbsp powdered sugar. Mix thoroughly until it is all smooth.


10) Wait until the fudge is done sitting in the fridge for 30 minutes.

11) When 30 minutes is up, take the fudge out and spread your peanut butter cream cheese layer over the Reese’s fudge layer.


12) Put it back in the fridge while you make the final fudge layer.

Third Layer: 

13) Repeat what I told you to do for the first layer.

14) Spread that on top of the peanut butter layer.


15) Let it sit in the fridge for at least 2 hours before eating.

16) When everything is cool, cut into squares and serve.


Make sure to keep them refrigerated, they taste better that way.


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