Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)
Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.
Layer 2: In a pot on the stove, melt 2T. butter, 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanut butter cups on top of this layer and lightly press in-work fast they will get "melty." Right back into the freezer!!!
Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!
Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Add more pb cups on top if you want. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!
Base fudge recipe adapted from culinary in the desert-pb cup addition a hugs & cookies original
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