Peanutbutter Fudge

My niece Lacy handed me this recipe and asked me to make this at Thanksgiving. Being overwhelmed as we all are during the holidays I put it off until Christmas. I should have known it would be something good since she's all "Chefy" and stuff. Seriously she's going to school and getting the business paper ... that girl can cook and we may just end up in business together one day.  However this is microwave, rolling pin, and chopped peanuts. E A S Y.

So here's what you need:  

2 cup crushed Graham crackers

2 bags Reese's Peanut Butter Chips 10 oz

1/2  cup unsalted Butter

2 can Sweetened Condensed Milk (14 oz)

1/2 cup finely chopped Peanuts

Melt Peanut Butter Chips and Butter in Glass bowl in 30 second intervals mixing until melted

Add in the Sweetened Condensed Milk and mix well

Stir in all of the crushed Graham Cracker crumbs and peanuts until well blended. Mixture will be stiff.

Spread in oiled 9x13 pan for thick fudge, or cookie sheet for thinner fudge (but more pieces) and press to edges. You'll need to work it a little. Smooth it out and refrigerate for 30 minutes. ( I personally use a piece of parchment instead of oiling the pan then I can just slip it out on the counter and slice it.

Chop 1 cup peanuts (rather small) and melt 1 bag of Milk Chocolate chips in microwave while fudge is in fridge.  Spread chocolate and sprinkle peanuts on top. then press them in . Let fudge sit to harden for about an hour before cutting.  

 It isn't super sweet even with the sweetened condensed milk and the Reece's peanut pieces. You'll just have to try it. I think you'll be surprised, it makes a lot.