Instructions

• Spray a 9×13-inch baking dish with cooking spray and line it with parchment paper, leaving an overhang on two sides to lift the fudge out later.
• In a heavy-bottomed saucepan, combine ¾ cup butter, 3 cups granulated sugar, and ⅔ cup evaporated milk.
• Heat the mixture over medium heat, stirring frequently, until it reaches a full rolling boil.
• Once boiling, continue to boil for 5 minutes, stirring continuously to prevent scorching.
• Remove the pan from the heat and immediately stir in 1 ¾ cups coarsely chopped Reese’s peanut butter chips and ½ teaspoon salt; whisk or stir until most lumps are smoothed and the chips begin to melt.
• Stir in 7 ounces marshmallow creme and 1 teaspoon vanilla extract until the mixture is smooth and evenly combined.
• Divide the 2 cups assorted candy into three equal portions. Sprinkle one portion evenly over the bottom of the prepared baking dish.
• Pour half of the hot fudge mixture over the candies in the pan and spread gently and evenly with a spatula.
• Sprinkle the second portion of the candies over the poured layer, then pour the remaining half of the fudge mixture on top and spread evenly.
• Sprinkle the final portion of candies over the surface and gently press them into the fudge if desired.
• Let the fudge cool at room temperature until completely set. Use the parchment overhang to lift the fudge from the pan, cut into squares, and serve.