Step 1

Line cookie sheet or tray with waxed paper.

Step 2

Place milk chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool slightly; stir in peanuts and peanut butter cup pieces.

Step 3

Pour mixture on prepared tray; spread to about 1/2 inch thickness. Gently tap cookie sheet on countertop to even out thickness of mixture. Repeat tapping cookie sheet on counter until candy is desired thickness.

Step 4

Refrigerate about 30 minutes or until firm. Break or cut into pieces. Store in cool, dry place. About 1-1/2 pounds candy.