2 (12 oz.) packages Semisweet Chocolate Chips
2 (14 oz.) cans Sweetened Condensed Milk
2 tsp. Vanilla Extract
2 cups (16 Mini Almond Joy candy bars or Reese's Peanut Butter Cups), cut in half
Chopped almonds, (optional)
Butter an 8-inch square baking pan. Line it with enough wax paper so it overhangs 2 inches on all sides.
In a medium to large saucepan, combine chocolate chips and milk over medium heat stirring constantly until mixture is melted and smooth. Remove from heat; stir in vanilla extract and cool for 1 minute.
Stir in cut up candy bars or peanut butter cups. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper and then cut into squares.
1). If desired, you may substitute another type of mini candy bar besides Almond Joy or Reese's Peanut Butter Cups in this recipe.
1). Sprinkle pieces of chopped almonds or coconut flakes over top of fudge before refrigerating.
Makes 36 pieces.
Source: Margie Kirkman
Submitted By: Margie Kirkman