REESE'S Peanut Butter Cup Miniatures are the stars of this dense and indulgent Peanut Butter Cup Fudge recipe, balanced with classic, creamy HERSHEY'S Milk Chocolate Chips. This easy, chocolate-meets-peanut-butter dessert makes a great gift for neighbors and friends or a tasty, thoughtful host gift. Take your Peanut Butter Cup Fudge one level further by topping it with crushed peanuts for even more sweet and salty magic.
Making a few batches of richly flavored fudge for a holiday party or to give out as gifts? Try this Chocolate Peppermint Pattie Fudge next.
Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Remove wrappers from peanut butter cups. Cut each cup into quarters; set aside.
Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes.
Remove from heat; stir in marshmallows, milk chocolate chips and vanilla. Stir until marshmallows are melted. Add peanut butter cup pieces; stir quickly to distribute candy pieces throughout mixture. Spread evenly in prepared pan.
Refrigerate 1 hour or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in cool, dry place.
Wrappers are easier to remove if candies are placed in freezer for about 15 minutes.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.