Thursday, May 2, 2013

No Bake

I made these tonight for a R.S. activity and they were a huge hit. I didn't have to bring any home! They were super easy to make. Make sure you use a 9x9, I used a larger pan to get more servings out of it and I think that using the smaller pan you would get more peanut butter in each bite. But I guess you can easily fix that by adding more reese's to the bottom of a larger pan with using the same amount of milk and chocolate chips.

No Bake Reese’s Fudge Bars

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


Line a 9x9” pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)

Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.

Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.


jmw said...

oh dear. These might become my doom.

Capell said...

these would be perfect around Christmas time!

jmw said...

or right-now time. :)

Whitney Lichty said...

These look soooo good!