PEANUT BUTTER FUDGE

1st layer: Combine milk chocolate chips, 1 can sweeten 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 the 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 sweeten 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.

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