REESE'S Chocolate Peanut Butter Fudge |
Author: Nikki
Smooth creamy chocolate-peanut butter fudge with crunchy peanut pieces and REESE'S in each and every bite! It is incredible!
- ¾ cup butter
- 2 cups sugar
- 1 cup brown sugar
- ⅔ cup evaporated milk
- 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
- 1 cup REESE'S Peanut Butter Chips
- 7 ounces marshmallow fluff
- 1 cup chopped cocktail peanuts, divided
- 32 REESE'S Peanut Butter Cup Miniatures, unwrapped and divided
- Line a 9x13 pan with foil. Make sure to leave over-hanging edges with foil. Set aside.
- In a large sauce pan, over medium heat, melt butter, sugar, brown sugar and evaporated milk together, stirring constantly and bringing it to a full rolling boil. Reduce heat to low and continue to boil and stir constantly for 4-5 minutes.
- Remove sauce pan from heat and stir in HERSHEY’s Semi-Sweet Chocolate Chips and REESE'S Peanut Butter Chips. Stir until melted and mixed in then add marshmallow cream and stir until smooth. Stir in ¾ cup finely chopped cocktail peanuts, reserving ¼ cup for later.
- Pour half of fudge into prepared pan and evenly spread to distribute.
- Place REESE'S on top of fudge, 7 rows of 4 REESE'S Peanut Butter Cup Miniatures. Reserve remaining 4 REESE'S for later.
- Carefully spread remaining fudge over the tops of REESE'S until all REESE'S are completely covered and top layer is smooth and uniform.
- Sprinkle remaining ¼ cup finely chopped cocktail peanuts over the top of fudge and lightly press to set them in.
- Chop up the remaining 4 REESE'S Peanut Butter Cup Miniatures and sprinkle over the top of fudge and lightly press down.
- Refrigerate until fudge is completely set up and cooled.
- Once fudge is set, remove from fridge; carefully lift out the fudge with overhanging foil. Cut into 1-inch squares.
- Store in an airtight container.
Recipe by Chef in Training at https://www.chef-in-training.com/reeses-chocolate-peanut-butter-fudge/
3.3.3070