Recipe courtesy of Joanna Crumley

Reese's™ Piece O' Bliss Fudge

My mom made the flakiest pies and the moistest cakes, but the one that always brought me running was Grandma's fudge. My 11-year-old self would restlessly hop from foot to foot and sigh at the longevity of the project. I would impatiently cut out a square (or two, or three) and pop the lovely treat into my mouth where it melted on my tongue. Pure bliss. As an adult, the combination of peanut butter and chocolate has a new place in my heart. The difference with my Reese's™ Piece O' Bliss Fudge recipe is how much easier you can go from beginning...to bliss.
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  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 30 min
  • Yield: 24 servings
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Ingredients

One 16-ounce package Pillsbury™ Big Deluxe™ Reese's™ mini pieces refrigerated peanut butter cookies (12 cookies)

1/2 cup (1 stick) butter, cut into 8 slices 

1/3 cup packed brown sugar 

1/3 cup, plus 1 tablespoon, unsweetened baking cocoa 

1/4 cup milk 

3 1/4 cups powdered sugar 

1 teaspoon vanilla  

Two 1 1/2-ounce Reese's™ Stuffed with Pieces peanut butter cups, each cut into 8 wedges 

Directions

  1. Heat oven to 350 degrees F.
  2. Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes. 
  3. To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on high 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well. 
  4. Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes. 
  5. Cover and refrigerate 1 to 1 1/2 hours or until set. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.