Line a tin with parchment paper – I use a 9″ square tin as it makes a nice depth of fudge!
Put the white chocolate, peanut butter and condensed milk together into a bowl
Melt on a low heat, stiring often so that the chocolate doesn’t just get stuck on the bottom and burn and that all the ingredients mix together well.
Alternatively - melt the chocolate, condensed milk and peanut butter in the microwave and beat together.
Add in most of the peanut butter cups and reese's pieces and mix through.
Pour into the tin and spreadevenly.
Top with the rest of the peanut butter cups and reese's pieces and gently push them into the fudge. Leave to set in the fridge for 2-3+ hours.
Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge to finish setting – ENJOY!
Notes
This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly.
The original recipe was: 397g condensed milk, 300g white chocolate, 200g peanut butter, 25g unsalted butter, 100g icing sugar, 150g mini peanut butter cups, 150g Reese's pieces.