Reese’s Peanut Butter Fudge
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- Line a 9×9 pan with aluminum foil, and lightly spray with nonstick spray. Set it aside.
- Line the bottom of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half, and place them along the edges of the pan. This should completely cover the bottom of the pan.
- Slice into quarters or crumble the remaining 20 peanut butter cups and set aside.
- Using a 1.5 to 2-quart heavy-bottomed saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.
- Spread the chocolate mixture over the top of the peanut butter cups lining the pan.
- Evenly sprinkle the sliced or crumbled peanut butter cups over the tops of the chocolate layer. Lightly press the peanut butter cup topping into the warm chocolate.
- Allow the fudge to cool to room temperature for 30 minutes.
- Cover with cling film and chill in the fridge for an additional 30 minutes.
- Slice the fudge and serve.
Notes
- Make sure you buy condensed milk rather than evaporated milk. The evaporated milk is too runny for this recipe, and your fudge won’t harden.
- Refrigerating Reese’s peanut butter cups for 10 minutes makes them much easier to chop.
- To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
- To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely, and cut one long slice (the heat will help the blade to glide through).
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