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Apr 24, 2018







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Reese’s Fudge Bars

Recipe courtesy of sixsistersstuff.com
 
22 individual Reese’s Peanut Butter Cups, regular size, unwrapped (16 for the bottom and six crumbled on the top)
3 cups chocolate chips
1 (14 ounce) can of sweetened condensed milk
 
Line a 9- by 9-inch 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 put mine in the fridge and they were good to go in about an hour). Cut into squares and serve.
 




Reese’s Fudge Bars
Just Desserts

07/10/14
By Meghan Siegler msiegler@hippopress.com



 What’s better than peanut butter and chocolate? Peanut butter and even more chocolate. Yes, Reese’s Peanut Butter Cups covered in chocolate fudge is a thing, and it is such a good thing.

My brother’s girlfriend, Ashley, bakes often and does it well, so when she said she had a good recipe for me to make for this column, I immediately pictured a long ingredient list and elaborate directions. But she promised that it was super easy and worth making — and my brother wholeheartedly agreed with the latter part — so I bought a giant bag of Reese’s Peanut Butter cups, a can of sweetened condensed milk and an extra-large bag of chocolate chips. That’s all I needed.
The process was simple too: A little unwrapping, a little melting and an hour or so chilling in the fridge, and that’s about all it took to get these done. 
If you don’t like chocolate, or desserts that are super sweet, you probably won’t like these, because they are definitely chocolatey and sweet. But a little goes a long way, so one piece of this peanut butter cup fudge should be enough to satisfy your sweet tooth. Of course, that doesn’t explain why the pan I made disappeared so quickly… 
— Meghan Siegler 





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