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We started by peeling off all the White Chocolate Reeses wrappers and cutting them in fours.
Then we put parchment paper on the 9x9 pan. This keeps the fudge from sticking to the pan.
Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
Pour the hot stuff into the bowl of chocolate chips and mix with the blender until it's smooth and soft.
Mix (fold) in half the White Chocolate Reeses. Pour into your pan.
Sprinkle the rest of the Reeses on the top. Put in the fridge for 3-5 hours to let it set. Hope you like it!