Instructions

• Line a 9×9-inch square dish with parchment paper or use a silicone pan; set aside. Chop 1 cup mini Reese’s Cups into chunks and divide the chunks into two equal portions.
• In a medium saucepan over medium heat combine 3 cups white chocolate chips and 14 ounces sweetened condensed milk. Stir continuously, scraping the bottom and sides, until the chocolate is completely melted and the mixture is smooth.
• Remove the saucepan from the heat and stir in 1 teaspoon pure vanilla extract until incorporated.
• Add one of the reserved portions of Reese’s chunks to the chocolate mixture. Stir only 2–3 times to distribute them—do not overmix if you want a marbled effect.
• Pour or scrape the fudge mixture into the prepared 9×9-inch dish and spread it into an even layer.
• Evenly sprinkle the remaining Reese’s chunks over the top and gently press them into the surface so they adhere.
• Refrigerate the fudge for 2–3 hours, or until fully set and firm.
• Remove the fudge from the dish, peel off the parchment (or pop out the silicone), and cut into small bite-sized squares.