Don’t let the name put you off. This fun Reindeer Poop Fudge recipe is a kid favorite, and so delicious adults will love it, too. If you’re a fan of Scotcheroo Rice Krispies, you will love this fudge. The combination of chocolate, butterscotch, and peanut butter is, in my opinion, one of the best flavor combinations.
My friend, Shanna, saw this recipe on an Insta-story and sent me a screenshot. What a good friend! One of the coolest things about this recipe is how easy it is. The ingredients are simple, and it literally only takes minutes to prepare. It also makes a large batch, which is perfect for sharing or adding to treat plates during the holidays.
We shared some with neighbors, but not too much. It was tooooo good! My kids have repeatedly asked if we can make it again. The crunch of the salty peanuts with the soft bite of the marshmallow all covered in that yummy scotcheroo chocolate is a treat you really don’t want to miss this year.
More Favorite Fudge Recipes
- Crazy Good Mint Fudge
- Classic Fudge
- Hershey Bar Fudge
- Candy Bar Peanut Butter Fudge
- Butterscotch Crunch Fudge
step-by-step pictures on how to make reindeer poop fudge
Tips for making Reindeer Poop Fudge
- Heat the chocolate chips and peanut butter on low to medium heat, so they don’t seize. You can also use a double boiler if you prefer.
- If you choose to use the microwave to melt the chocolate chips and peanut butter, make sure to stir every 30 seconds and remove the mixture as soon as things are melted together and smooth.
- Make sure to use salted peanuts. The salt is an important part of the recipe.
- Have the baking dish prepared and set aside to immediately pour the finished fudge into when you are ready.
- Do not use cooking spray to prepare the baking dish. Make sure you use butter.
- Stir the nuts in first before adding the marshmallows. This helps cool the chocolate down so the marshmallows will keep their form.
- Let the fudge cool completely before cutting it. We prefer to keep it refrigerated. Keeping the fudge cold keeps it more firm and not as melty in your hand when you eat it.
- Besides preparing in a 9×13 as fudge, you can opt to prepare them in drop form (poop form) by using a cookie scoop and placing the drops on wax or parchment paper. Place the wax or parchment paper on a cookie sheet to easily transfer them to the fridge.
- 11 oz bag butterscotch chips
- 11 oz bag semi-sweet chocolate chips
- 1 cup peanut butter
- 2 cups salted peanuts
- 10 oz bag of mini marshmallows
- Butter a 9x13 glass baking dish and set aside.
- In a medium-size saucepan, use low heat to melt together the butterscotch chips, semi-sweet chocolate chips, and peanut butter. Stir often until the mixture becomes smooth and the chips are completely melted.
- Remove from heat and stir in the salted peanuts.
- When peanuts are completely incorporated, stir in the marshmallows, and then immediately pour into the prepared 9x13 dish.
- Let fudge completely cool on the countertop or in the fridge before cutting into squares.
- Keep fudge covered and refrigerated.
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