From Hershey’s
Makes 2-1/4 lbs

REESE’S Peanut Butter Cups become the star of this indulgant peanut butter and chocolate fudge recipe. This easy dessert makes a great holiday gift for neighbors and friends, or an easy host gift. Top it with crushed peanuts for even more sweet and salty magic.

INGREDIENTS
30 REESE’S Peanut Butter Cup Miniatures
1 1/2 cups sugar
2/3 cup evaporated milk (5 oz can)
2 Tbsps butter
1 1/2 cups miniature marshmallows
2 cups HERSHEY’S Milk Chocolate Chips (11.5 oz pkg.)
1 tsp vanilla extract

DIRECTIONS
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.

Find this recipe and more at hersheyland.com