Ingredients
Equipment
Method
Instructions:
- Line a 9x9-inch baking dish with parchment paper, allowing some overhang for easy removal later.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is fully melted and smooth.
- Chop 20 of the Reese's peanut butter cups into small pieces. Once your chocolate mixture is melted, fold in the chopped Reese's until evenly distributed.
- Pour the chocolate and peanut butter mixture into the prepared baking dish. Use a spatula to spread it evenly, ensuring that it reaches all corners of the dish.
- Chop the remaining 20 Reese's peanut butter cups and sprinkle them generously over the top of the fudge. Gently press them into the surface to ensure they adhere.
- Place the baking dish in the refrigerator for at least 2 hours or until the fudge is completely set.
- Once the fudge is set, use the parchment overhang to lift it out of the dish. Place it on a cutting board and slice it into squares.
Notes
- Store the fudge in an airtight container in the refrigerator for up to two weeks.
- Freeze it for up to three months if you want to keep it longer.
- Let it thaw in the refrigerator for a few hours before serving.