- 3 cups Reese's peanut butter chips
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/2 cup creamy peanut butter
- 1/3 cup finely chopped cocktail peanuts
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
Line a 9-inch square pan with foil; spray with cooking spray.
In a large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute.
Stir in condensed milk, peanut butter, and peanuts until blended. (Mixture will be thick.)
Press the mixture evenly in the pan.
Refrigerate 30 minutes.
In a small microwavable bowl, microwave chocolate chips and cream uncovered on High 60 to 90 seconds; stir until smooth. Spread evenly over chilled fudge.
Refrigerate for about 2 hours or until the chocolate is set.
Cut into eight rows by eight rows.
Store covered in the refrigerator.
Peanut butter chips can be very heat-sensitive, so it is important to reduce the power level when melting them in the microwave.
To line the pan with foil, turn the pan upside down.
Tear off a piece of foil longer than the pan.
Smooth foil around the pan bottom, then remove.
Turn the pan over, and gently fit the shaped foil into the pan. When fudge is completely cooled, lift it out of the pan using foil “handles,” peel back the foil, and cut into pieces.
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PRO TIP: tin foil works, but use freezer paper instead of tin foil for a much stronger base to pull from.