"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fudge White Chocolate Peanut Butter Cup Bites Recipe

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This recipe for Fudge White Chocolate Peanut Butter Cup Bites, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie

Category:
Category:

Ingredients:  
Ingredients:  
You'll need about 16 Reese's Peanut Butter cups for the bottom of the baking dish and another 6 or so for the crumbly top. I know, that's a lot of Reese's Peanut Butter Cups! About 22 total!
3 cups of white chocolate chips
1 14 oz can of sweetened condensed milk

Directions:
Directions:
Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.
Arrange your Peanut Butter Cups on the bottom (16 total)
In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.
Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.
Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.
Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. We've actually just stored our fudge in the fridge to keep it longer since it made so much!
Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you

 

 

 

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