Peanut Butter Cup Fudge

Name: Peanut Butter Cup Fudge Recipe | Hersheyland
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 2-1/4 lbs
Ingredients: 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

Skill Level: Intermediate

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.

Ingredients & Directions

Yields:: 2-1/4 lbs

Prep:: 15 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

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

READY TO MAKE THIS?

You'll Need 

8 or 9-Inch Square Pan

Foil

Saucepan

Stovetop

Measuring Cups

Refrigerator

Directions

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.

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