Best Peanut Butter Cup Fudge Recipes

REESE'S PEANUT BUTTER CUP FUDGE

Steps:

• 1. 1st layer: in a double boiler or metal bowl over simmering water, stir until melted and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap. Pour fudge into baking dish. Cool until room temp, place in the refrigerator while you make make the peanut butter fudge.
• 2. 2nd layer: Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour onto the milk chocolate fudge layer and press Reece's Peanut Butter Cups into the fudge. I left a small space between them for a 'cutting line'. Let cool until room temperature. Refrigerate overnight or until set. Remove from refrigerator and cut into squares(1 peanut butter cup per square) and serve. Keep refrigerated or they will get too soft. The milk chocolate doesn't set up as solid as semi-sweet chocolate.
• 3. to remove from baking dish, lift the plastic wrap from the sides and it should come right out.

EASY PEANUT BUTTER CUP FUDGE RECIPE - (4.4/5)

Steps:

• Line an 8 x 8-inch pan with saran wrap so that it will be easy to lift the fudge out of the pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil, then cook for exactly 2 minutes, stirring frequently. Stir in peanut butter and mix to combine. Then add in vanilla extract. Transfer the mixture to the bowl of your mixer. Add in sifted confectioners sugar, one cup at a time, mixing between adding more. After you've added all of the confectioners sugar, mix well! The mixture is going to be really thick. Press the mixture into the prepared dish. Sprinkle chopped Reese's Peanut Butter Cup Miniatures over the fudge and gently press them down. Chill in the refrigerator for about an hour, or until firm, then use the saran wrap as handles to lift the fudge out of the pan and cut into small squares.

PEANUT BUTTER CUP FUDGE

Steps:

• 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. About 2-1/4 pounds fudge. *Wrappers are easier to remove if candies are placed in freezer for about 15 minute