Every cookie platter needs some fudge on it; I love this white chocolate version because it’s so unexpected. And boy is it ever addictive. Of all the cookies I made this year, these were the ones I could NOT stop eating — perhaps because they’re cut into such small pieces so it seems like no big deal to pop a couple hundred in your mouth.
These also make amazing gifts. I found these cute little holiday-themed take out boxes at the craft store and I layered these in with small pieces of wax paper. Perfect for dropping on someone’s doorstep, ringing the bell, and running away! (My kids get great joy out of this!)
p.s. There are three sizes of Reese’s PB cups now — the regular, bite-sized and mini. You want the minis — about the size of a dime. Also, pay close attention to pan size. If you don’t have a 9-inch, go bigger (not smaller). This will overfill an 8-inch pan.
Ingredients
1 jar (18 oz.) creamy peanut butter
1 pkg (24 oz.) white almond bark, chopped
2 cups Reese's Cup minis, chopped
Instructions
Line an 9-inch baking dish with parchment long enough to overhang the dish by several inches on each side.
Place chopped almond bark into a large glass microwave-safe bowl and melt on medium power in microwave oven, about 4 minutes, stirring after every 30 seconds to 1 minute. When almond bark is smooth and creamy, stir in peanut butter until thoroughly combined. (Feel free to microwave the mixture slightly to help the PB soften, if needed.) Spread fudge into the prepared baking dish. Add the Reese's minis to the top and gently press into the fudge.
Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with sharp knife.
http://sugarmamacooks.com/holiday-cookie-countdown-white-chocolate-peanut-butter-cup-fudge/
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