Description
Reindeer Tracks Fudge is a rich and festive no-bake treat combining semisweet chocolate, sweetened condensed milk, marshmallows, peanuts, peanut butter cups, and mini peanut butter M&M’s. This easy-to-make fudge offers a delightful blend of creamy, crunchy, and sweet flavors perfect for holiday celebrations or anytime indulgence.
Ingredients
Scale
Fudge Base
- Cooking spray
- 2 1/2 cups (425 g) semisweet chocolate chips
- 1 (14-oz.) can sweetened condensed milk
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon kosher salt
Add-ins and Toppings
- 1 cup mini marshmallows
- 1/2 cup roasted, salted peanuts
- 3/4 cup mini peanut butter cups
- 2 tablespoons mini peanut butter M&M’s (preferably red)
Instructions
- Prepare the pan: Line an 8″ x 8″ baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to help lift the fudge out later. Lightly grease the parchment with cooking spray to prevent sticking.
- Melt the chocolate mixture: Place the semisweet chocolate chips, sweetened condensed milk, cocoa powder, and kosher salt in a large pot over medium-low heat. Stir constantly with a rubber spatula, scraping the bottom and edges to avoid scorching. Continue until the mixture is completely melted and smooth, about 3 to 5 minutes.
- Add mix-ins: Remove the pot from heat. Stir in the mini marshmallows and roasted peanuts to evenly distribute them. Gently fold in the mini peanut butter cups without crushing them to keep the pieces intact.
- Set the fudge: Pour the fudge mixture into the prepared pan and spread it out evenly with a spatula, pressing down gently to remove any air pockets. Sprinkle the mini peanut butter M&M’s on top and press them lightly into the fudge surface to secure.
- Chill until firm: Refrigerate the fudge until completely set, at least 2 hours.
- Cut and serve: Using the parchment overhang, lift the fudge out of the pan and transfer it to a cutting board. Cut the fudge into squares for serving.
- Make ahead tip: The fudge can be made up to 2 weeks in advance. Store it in an airtight container at room temperature or in the refrigerator for freshness.
Notes
- Use parchment paper with an overhang to easily lift fudge out of the pan.
- Stir constantly while melting to prevent scorching the chocolate.
- Gently fold in peanut butter cups to keep their shape in the fudge.
- Refrigerate at least 2 hours to ensure the fudge sets firmly before cutting.
- Store fudge in an airtight container at room temperature or refrigerated for up to 2 weeks.
Nutrition
- Serving Size: 1 piece (approx. 50 g)
- Calories: 220
- Sugar: 25 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
