No Bake White Chocolate Fudge Hash

This No Bake White Chocolate Fudge with Rice Krispies and Marshmallows is the best of both worlds, creamy fudge with a fun crispy, chewy twist. Sweet white chocolate, peanut butter, Rice Krispies cereal, and fluffy marshmallows come together in a soft fudge base, topped with mini chocolate chips for a candy shop finish. The result is a no bake treat that sets quickly and slices beautifully into squares.

I love this fudge because it’s simple and nostalgic, especially for us! Whenever we visited Cape May we’d get a fudge that was soooo close to this and we loved it!

No oven, no candy thermometer, just stir, set, and slice. It’s perfect for cookie trays, holiday tins, bake sales, or anytime you need a homemade sweet in a hurry.

Quick Bites About This Recipe

Flavor: Creamy white chocolate and peanut butter fudge with crispy cereal and chewy marshmallows.
Skill Level: Intermediate friendly, no bake required, but you will need to be careful using the double boiler method. You can also use the microwave in 15-20 second intervals, stirring in between.
Swaps: Almond butter or WOW butter instead of peanut butter, or a drizzle of dark chocolate on top.
Make Ahead: Yes you can make and freeze even!
Freezer Friendly: Freeze up to 2-3 months.
Variations & Substitutions: Add sprinkles, crushed candy canes, or M&Ms for holiday flair.

No Bake White Chocolate Fudge Ingredients

• White chocolate chips: This makes the fudge base creamy and sweet. Go with a good quality so it tastes good and it melts smoothly.
• Sweetened condensed milk: The secret to that soft, sliceable fudge texture.
• Creamy peanut butter: Adds a nutty richness that balances the sweetness.
• Rice Krispies cereal: For the crunchy bite that keeps the fudge light.
• Mini marshmallows: Stirred in the fudge and at the end so they stay whole and chewy.
• Mini chocolate chips: Sprinkled on top for a classic fudge shop finish.

How to Make No Bake White Chocolate Fudge

Line an 8×8 inch baking pan with parchment paper, leaving some overhang to lift out the fudge later.

Set up a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water.

Melt the white chocolate chips, sweetened condensed milk, and 1/2 cup of marshmallows, stirring until smooth.

Stir in the peanut butter into the mixture until well combined.

Remove from the heat and let cool for 2 to 3 minutes so the marshmallows don’t melt when folding in.

Fold in the Rice Krispies cereal and remaining marshmallows until evenly coated.

Spread the mixture into the prepared pan and press gently into an even layer.

Sprinkle mini chocolate chips on top while still warm so they stick, or drizzle on some melted chocolate.

Let the fudge set at room temperature for 2 hours, or refrigerate for 1 hour until firm and set.

Lift out using the parchment overhang and slice into squares, enjoy!

Storing and Freezing

Room Temp: Store in an airtight container up to 3 days.
Fridge: Keeps up to 1 week.
Freeze: Freeze up to 1 month, layered with parchment between pieces.

How to Serve No Bake White Chocolate Fudge

Slice into small squares for bite sized pieces, or cut into larger ones for a candy shop look. This fudge is perfect for trays, gifting, or parties.

Recipe Tips and Notes

• Cool the chocolate mixture before adding the remaining marshmallows so they keep their shape.
• Press gently into the pan to avoid crushing the cereal.
• Sprinkle toppings right away so they stick to the top.
• You can also roll the warm mixture into Rice Krispies cereal to make little bite-sized treats instead of pressing into a pan.