Reece'sPeanut Butter Cup Fudge


**Ingredients:

° 1 bag 12 ounces milk chocolate chips
° 1 10-ounce bag of peanut butter chips
° 2 cans of sweetened condensed milk
° 6 tablespoons butter (divided)
° Reese's Peanut Butter Cups (20-30 pieces)

* directione:

Layer one: Combine milk chocolate chips, 1 packet sweetener condensed milk, and 4 tons of butter in a double boiler or metal bowl over simmering water, stirring until dissolved and smooth.
Line a greased 8" x 11.5" baking dish with plastic wrap.
Pour the fudge into the baking dish. Cool to room temperature, refrigerate while you make peanut butter fudge.
Layer 2: Combine peanut butter flakes, 1 can sweetened condensed milk, and 2 ton butter in a double boiler or metal bowl over boiling water, stirring until dissolved and smooth.
Pour over the milk chocolate fudge layer and press Reese's Peanut Butter Cups into the fudge.
I left a small space between them for the "cut line". Let it cool down to room temperature.
Put it in the fridge overnight or until it's done. Remove from refrigerator, cut into squares (one cup of peanut butter per square) and serve.
Keep it in the refrigerator or it will become very mushy. Milk chocolate is not as hard as semi-sweet chocolate.

Enjoy!