Merry Christmas everyone! I hope you all have had a wonderful holiday season so far this year. We have been absolutely slammed the last couple months, and today marks 29 weeks in my pregnancy so the time is really flying by and March will be here before we know it! 🙂
One of my good friends, Stephanie came over the other day and we had a massive baking day! It was super fun and we got a lot of treats made! We made Reese’s fudge, Sugar cookies (recipe is already on here), raspberry and cherry almond shortbread cookies, and Snickerdoodles! I’ll get the recipes posted on here for you guys.
I hope everyone has a wonderful Christmas! Blessings!
Here’s the fudge recipe, which is basically a huge Reese’s ball! Yum!
– 11 oz. bag mini Reese’s peanut butter cups, unwrapped
– 4 regular Reese’s peanut butter cups
– 14 oz. sweetened condensed milk
– 3 cups chocolate chips, I used semi-sweet
Line an 8×8 pan with tin foil, and spray lightly with nonstick cooking spray.
Chop the mini Reese’s into quarters and the regular size cups into eighths.
Place the mini chopped Reese’s in the bottom of your pan and set aside the regular Reese’s for later.
Pour the chocolate chips and condensed milk into a large glass bowl. Microwave in intervals of 30 seconds, stirring well after each time.
Once the chips are melted, pour the mixture over the top of the mini Reese’s and spread evenly.
Sprinkle the reserved regular Reese’s over the top of the chocolate mixture and press them gently in.
Refrigerate until set and then cut into squares.
I apologize for not having more pictures, I didn’t document my steps but just snapped a few along the way. Here is a picture of everything we made that day, and if you look closely you can see the circular pan of fudge 🙂