Makes 2-1/4 lbs
REESE’S Peanut Butter Cups become the star of this indulgant peanut butter and chocolate fudge recipe. This easy dessert makes a great holiday gift for neighbors and friends, or an easy host gift. Top it with crushed peanuts for even more sweet and salty magic.
30 REESE’S Peanut Butter Cup Miniatures
1 1/2 cups sugar
2/3 cup evaporated milk (5 oz can)
2 Tbsps butter
1 1/2 cups miniature marshmallows
2 cups HERSHEY’S Milk Chocolate Chips (11.5 oz pkg.)
1 tsp vanilla extract
1.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.
2.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.
3.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.
4.Refrigerate 1 hour or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in cool, dry place.
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