Reese's Peanut Butter Fudge


16 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
2 cups super crunchy peanut butter (about 18 ounces)
8 Reese's Peanut Butter Cups (chopped)
1/4 cup milk chocolate chips (melted)

Line an 8"x8" baking pan with aluminum foil. Set aside.

Melt candy coating in a heat safe bowl. Microwave at half power for 30 seconds at a time until melted and smooth.

Add peanut butter. Stir until completely combined and smooth.

Pour into prepared baking pan. Sprinkle with Reese's Peanut Butter Cups. Gently press Reese's into peanut butter fudge so they are about 1/2 submerged in the fudge. This will help keep them from falling off when you cut the fudge.

Drizzle melted milk chocolate over top.

Freeze 30 minutes (or refrigerate 1 hour) or until fudge is firm. Lift the fudge out of the pan using the aluminum foil edges. Unwrap the foil. Check to make sure all the foil is off. Cut into bite size pieces.

Store in the refrigerator. Enjoy!

DONNA'S NOTES:  *You can use CandiQuik or Almond Bark Vanilla Candy Coating. Wilton candy melts would also work. You can also substitute white chocolate chips. There are not any almonds in Almond Bark. It is just the product name.

I use a chef's knife to cut the fudge. You can warm the knife in hot water and then dry it and slice it perfectly.

You can package these up in mini treat bags for great gifts.