Peanut Butter Cup Fudge

**This recipe is for the Canadian gals who are stuck with 300ml cans of condensed milk on our store shelves. I have figured out the exact amounts of chocolate and vanilla we need to use. Enjoy!!**

In a large microwave safe bowl (a 4 cup Pyrex measuring cup works perfectly), combine the chocolate and condensed milk.

Microwave for one minute, then stir, then microwave again for 45 seconds. Keep stirring and heating until the chocolate is completely melted. Remove from heat and add in the vanilla, mixing completely. Let it sit and cool a wee while and move on to the next step.

Line an 8×8 baking pan with tinfoil, leaving little handles sticking up on two sides so you can pull it out completely when the fudge is set.

Chop up 15 or so of the Reese’s cups, into quarters. Quarters made a perfect size for the fudge. I ended up with one cup of chopped pieces, perfect.

Make sure you let the chocolate mixture cool for a while, so that these don’t melt right away.

Mix the pieces into the slightly cooled chocolate mixture. Spread it into the tinfoil lined pan then chop up the rest of the peanut butter cups, smaller this time, and press into the top of the fudge.

Refrigerate a few hours then slice. It makes a nice 36 pieces of fudge.

If you are polite about serving size. This makes oh, about 24 for us.