Reese's Peanut Butter Cup Fudge

By MaryEllen

Ingredients

• 1 12 oz bag milk or semi-sweet chocolate chips
• 1 10 oz bag peanut butter chips
• 2 cans sweetened condensed milk
• 6 Tablespoons butter (divided)
• Reese's Peanut Butter Cups Mini size (20-30 pieces)

Preparation

Step 1

Line a greased 8 x 11.5 inch baking dish with plastic wrap.

1st layer: Combine chocolate chips (The milk chocolate doesn't set up as solid as semi-sweet chocolate), 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour fudge into baking dish. Cool until room temp, place in the refrigerator while you 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 Reese'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.

**to remove from baking dish, lift the plastic wrap from the sides and it should come right out.