White Chocolate Peanut Butter Cup Fudge
Prep time
Cook time
Total time
Serves: 18
  • 1 batch white chocolate peanut butter cups (see recipe link in post) or 1 bag white chocolate mini Reeses cups (about 40)
  • 1 12-ounce bag white chocolate chips
  • 1 7-ounce tub marshmallow crème
  • 1 cup sugar
  • 1 stick butter (1/2 cup)
  • ½ cup heavy cream
  • ½ tsp. salt
  1. Line a 9x9-inch pan with parchment paper.
  2. Cut peanut butter cups into ½-inch pieces. Reserve.
  3. Place white chips and marshmallow crème in a medium bowl. Reserve.
  4. Place sugar, butter, heavy cream, and salt in a medium saucepan. Heat over medium heat, stirring until combined. Bring to a gentle boil and simmer for 5 minutes.
  5. Remove from heat and pour over chips and marshmallow crème. Use a hand mixer to blend mixture until completely smooth. Fold in half of the peanut butter cups. Pour into prepared pan. Sprinkle remaining peanut butter cup pieces over top.
  6. Refrigerate 3-5 hours before cutting.
Recipe by Lemony Thyme at http://www.lemonythyme.com/white-chocolate-peanut-butter-cup-fudge/