If you read my last post, then you will know that usually fudge is not my thing. Well, the peppermint fudge I made, changed my mind and this peanut butter cup fudge most certainly changed it also. But like I always say, you can mix peanut butter with anything in my opinion and you probably have a winning dish. Everyone that tasted this during the Christmas season has loved it. Ok except for my hubby....wait it's not that he didn't love it, it's that he didn't even try it. Sweets could sit around this house for days and he would never even think to try them. How is that fair? It's NOT! I can't even be around sweets, they are like my drug of choice! But trust me when I say, that everyone that did try this, really liked it!
20 Reese's miniature peanut butter cups, chopped
2 cups brown sugar
2 1/2 cups sifted powdered sugar (make sure you sift)
1 1/4 cups creamy peanut butter
1/2 cup butter
1/2 cup milk (I used 2%)
1 tsp vanilla
Line an 8 x 8 pan with saran wrap so that it will be easy to lift the fudge out of the pan.
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,
Stir in peanut butter and mix to combine. Add in vanilla.
the mixture to the bowl of your mixer. Add in sifted powdered
sugar, one cup at a time, mixing between additions. After you’ve added
all of the confectioners sugar, mix well! The mixture is going to be
really thick, but that's how you want it!
Press the mixture into the prepared dish. Let the fudge cool slightly but not all the way. (Just enough so that the peanut butter cups will still stick to the fudge, but cool enough so they won't melt.)
chopped Reese’s Peanut Butter Cups over the fudge and gently
press them down.
Chill in the refrigerator for a couple hours, or
until firm, then use the saran wrap as handles to lift the fudge out of
the pan. Remove the saran wrap and cut into small squares.