And if I know the majority of the population (which I do, obviously) I know that you probably won’t have a huge stash of Reese’s Peanut Butter Cups lying around unwanted and cold and lonely.
Because let’s face it, everyone likes Reese’s Peanut Butter Cups. Even I, girl-who-dislikes-most-chocolate, likes Reese’s Cups in moderation. They’re like the Jennifer Lawrence of candy: totally likable by everyone and can do no wrong.
But on the off-chance that you have, say, 24 or so Reese’s Peanut Butter Cups lying around, you could always make this Reese’s Peanut Butter Cup Fudge. Because it’s creamy, soft hunks of fudge that tastes like colossal bricks of Reese’s cups. And in my opinion, you can really do no wrong eating colossal peanut butter cup fudge, am I right?! And they’re naturally gluten-free!
This fudge recipe is adapted from my dear friend Dorothy who knows her fudge! She’s notorious for making fudge with a crust, and I loved that this sweet and salty candy fudge had its own peanut butter cup crust lining each and every bite.
So even if Reese’s Peanut Butter Cup stashes make you laugh (because who really has a bunch of uneaten cups lying around?) at least make the attempt to make this fudge. Unlike gambling, you can actually gamble your stash and DOUBLE your peanut butter cuppiness — I promise it’s worth your wrappers 🙂
*adapted from Dorothy’s recipe
- 2 cups peanut butter chips
- 1 cup milk chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 24 Reese’s Peanut Butter Cups (the normal sized ones), unwrapped and divided
- Line an 8×8″ pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
- Line the pan with 4 rows of 4 peanut butter cups (for a total of 16 peanut butter cups lining the bottom of the pan). Roughly chop the remaining peanut butter cups and set them aside.
- In a medium saucepan, combine the peanut butter and milk chocolate chips with the sweetened condensed milk over medium-low heat, stirring gently until melted and just about smooth. You don’t want to overcook your chocolate or it can seize!
- Pour the melted fudge mixture on top of the peanut butter cups in the prepared pan, gently smoothing out the top into an even, flat layer. Immediately top with the remaining chopped peanut butter cups, pressing so gently onto the top of the fudge to allow them to adhere.
- Allow the fudge to sit at room temperature for about 30 minutes to cool, then place in the fridge to set for another hour or two. Allow the fudge to come almost to room temperature before cutting into squares.
Love Chocolate & Peanut Butter? Check out these other Dynamic Duo Treats!
Have a delicious day!!