"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

Reese's Fudge Recipe

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This recipe for Reese's Fudge, by , is from Christmas Cookie Exchange Cookbook- 2019, 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!

Sarah Hancock


Peanut Butter Layer

- 1C butter, melted
- 1 1/2 C smooth peanut butter
- 1 pound powder sugar
- 1 and 1/2 C crushed graham crackers (about 1 sleeve)

Chocolate Layer

-12 ounces semi sweet chocolate chips
- 1 and 1/2 C smooth peanut butter

1) In a large mixing bowl mix all peanut butter layer ingredients
2) Press into a 9x13 pan. (I found a metal pan worked easier but either is fine. I lightly sprayed the pan, not sure of you need to but I did.)
3) Chill for 1 hour
4) Place chocolate chip layer ingredients in microwave bowl, microwave for 1 minute. Stir until smooth.
5) Pour over peanut butter layer and smooth.
6) Chill 2 hours and cut
**store in the refrigerator**




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