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Mini Peanut Butter Cup Fudge

Super delicious, chocolaty, and peanut buttery:)
Course Fudge
Cuisine All-American
Keyword chocolate chips, fudge, peanut butter cups
Prep Time 5 minutes
Cook Time 8 minutes
Servings 12
Calories 486kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 1/2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 12 oz bag regular size marshmallows
  • 12 oz. bag semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 7 oz bag mini peanut butter cups

Instructions

  • Refrigerate mini peanut butter cups for at least an hour. Remove from the refrigerator and with a sharp knife, slice peanut butter minis in half. Return to the refrigerator until needed.
  • Line 8-inch-square baking pan with foil. Lightly butter.
  • Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  • Vigorously stir in 12 oz bag marshmallows, chocolate chips and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Quickly stir in chopped minis and mini chocolate chips.
  • Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Nutrition

Serving: 1g | Calories: 486kcal | Carbohydrates: 77g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 12mg | Sodium: 168mg | Potassium: 261mg | Fiber: 3g | Sugar: 63g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 2.1mg