Reese's Peanut Butter Cup Fudge
Ingredients:
1 12 oz bag milk chocolate chips
1 10 oz bag peanut butter chips
2 cans sweetened condensed milk
6 Tablespoons butter(divided)
Reese's Peanut Butter Cups (20-30 pieces)
Directions:
1st layer: Combine milk chocolate chips, 1 can sweetened condensed milk and 4 T
butter in a double boiler or metal bowl over simmering water, stir until melted
and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap. Pour
fudge into baking dish. Cool until room temp, place in the refrigerator while
you make make the peanut butter fudge.
2nd layer: Combine peanut butter chips, 1 can sweetened condensed milk and 2 T
butter in a double boiler or metal bowl over simmering water, stir until melted
and smooth. Pour onto the milk chocolate fudge layer and press Reece's Peanut
Butter Cups into the fudge. I left a small space between them for a 'cutting
line'. Let cool until room temperature. Refrigerate overnight or until set.
Remove from refrigerator and cut into squares(1 peanut
butter cup per square) and serve. Keep refrigerated or they will get too soft.
The milk chocolate doesn't set up as solid as semi-sweet chocolate.
Charlotte
Martin Little
shared Heather Pettit's
photo.