I didn't read the recipe very carefully before I sent my husband to the store so I had him buy the mini cups instead of the regular ones. Also, I don't own a 9x9" pan so I had to use an 8x8" pan. Luckily for me, neither of those things made a big difference! :) I unwrapped 25 of the mini cups (making sure to lick the Reese's remnants out of each brown wrapper) and put them in the foil lined and sprayed pan.
I then walked the sauce pan into my living room to get my 3 cups of chocolate chips, because that's where my 37 pounds of chocolate chips live, in my living room.
I then put the chips and the sweetened condensed milk over medium low heat and chopped all of the remaining (minus the one I ate) cups into smaller pieces.
With my full attention on the chocolate, I turned the heat up to medium and stirred until smooth. I very carefully poured it over the peanut butter cups then hurried and sprinkled the chopped pieces.
I gave the fudge a few minutes to cool on the counter (while I ate the extra fudge out of the pan. Yum.) then popped it in the fridge to finish stiffening up.
22 individual Reese's Peanut Butter Cups (regular size), unwrapped -16 for the bottom and 6 crumbled on the top
3 cups chocolate chips
1 (14 ounce) can of sweetened condensed milk
-Next time I might try cutting up the bottom Reese's as well, I think the fudge might cut better and have a better peanut butter distribution. I'll let you know if I do. :)
You can find the whole recipe at the Six Sister's Stuff website.
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