Peanut Butter Cup Fudge Made Stepwise

• Begin by lining your 9x9 inch baking pan with parchment paper. Leave some overhang on the sides to make it easier to lift the fudge out later.
• In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is completely melted and the mixture is smooth. Be careful not to overheat.
• Remove the saucepan from heat and stir in the pure vanilla extract until fully incorporated.
• Gently fold in half of the chopped mini Reese's Cups into the chocolate mixture, reserving the other half for topping.
• Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly, smoothing out the top. Sprinkle the remaining chopped Reese's Cups over the surface.
• Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator for 2-3 hours to fully set. The fudge should be firm to the touch once ready.
• Use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares. Serve immediately or store for later!