I’m officially on a fudge kick this year! I have a new base recipe that is so good and so adaptable. I just can’t stop making all different combos! The latest is this Candy Bar Peanut Butter Fudge and, WOWZA, it’s delicious! Try this mint one too. It’s amazing.
Peanut butter lovers only! This is bursting with Reeses Peanut Butter Cups, Butterfinger Cups and smooth peanut butter!
You start by coarsely chopping the Reeses Peanut Butter Cups and spreading them evenly over the bottom of a 8×8 baking dish that has been lined with parchment paper.
Next you very finely chop some Butterfinger Cups (it’s a new candy bar, they look sort of like peanut butter cups but thinner and the center is a smooth Butterfinger flavored center with small pieces of regular Butterfinger in it) and set them aside.
Next put three to four tablespoons of smooth peanut butter in a small microwave safe dish and microwave for 20-30 seconds or until it is smooth and drizzly.
In a small sauce pan heat one can of sweet and condensed milk until it is hot but not boiling. When it’s ready, it makes a slight sizzle sound when you stir right against the edge. (You’ll know what I’m talking about when you hear it.) It takes about 2-3 minutes for the sweet and condensed milk to get hot.
Once it is hot pull it off the heat and pour in three cups of milk chocolate chips. Start Stirring. Add the vanilla and keep stirring until it gets nice and smooth. Pour it over the chopped Reeses and spread it evenly.
Drizzle the melted peanut butter over the fudge layer and then quickly sprinkle the chopped Butterfinger Cups over the melted peanut butter. Cover with foil and let sit for for 5-10 minutes or until the Butterfinger Candy pieces are melted.
Use a toothpick and swirl the melted candy. Cover again and refrigerate for 3 hours. Remove form pan and cut into 1 inch squares.
Store in fridge in tightly covered in plastic wrap or a Ziploc bag. If you leave it out it will dry out and get hard.
- 8 Fun Size Reese's Peanut Butter Cups, chopped coarsely
- 8 Fun Size Butterfinger Cups, chopped finely
- 3-4 tbsp smooth peanut butter, melted
- 1 (14 ounce) can sweet and condensed milk
- 3 cups milk chocolate chips
- 1 tsp vanilla
- Line a 8x8 baking dish with parchment paper (see video above for visual directions)
- Sprinkle the chopped Reese's cups evenly over the bottom of the pan.
- Make fudge by heating the sweet and condensed milk in a small sauce pan until it is hot but not boiling. Remove pan from heat and pour in chocolate chips and vanilla. Stir vigorously until mixture becomes smooth. Immediately pour mixture into the 8x8 dish over the Reese's cups.
- Drizzle with melted peanut butter and then sprinkle with the finely chopped Butterfinger Cups. Cover with foil and let sit for 5-10 minutes or until candy pieces are melted.
- Using a toothpick swirl the melted candy. Cover and refrigerate for 3 hours.
- Remove from pan and cut into 1 inch pieces.
- Store wrapped in plastic wrap or in a Ziploc bag. If kept in the fridge covered properly fudge can last up to 3 weeks.
Great Christmas Cookies for giving