Line a 5x7 baking dish with parchment paper. You can use clips to hold sides down. Makes it so much easier when pouring.
Start the mocha fudge first.
In a large pot over medium heat add in sweetened condensed milk.
Add in coffee granules and both chocolates.
Stirring about every 30 seconds, cook until melted.
Once completely melted pour into baking dish.
Set this aside and start peanut butter fudge. If you get out most of the mocha fudge, you can use same pan for next step.
Place butter, peanut butter and vanilla in pan and cook over medium heat. Use a whisk to stir this fudge.
Once it starts to melt, add in powdered sugar and keep whisking until smooth and completely incorporated.
Pour peanut butter mixture over the chocolate. Smooth top with a spatula if needed.
Top with mini reeses. If you want to add optional nuts, sprinkle them on now too.
Now the hardest part of this recipe. It absolutely must set up in the refrigerator for at least five hours. Then pull up on the overlapped pieces of parchment paper and cut into bite sized pieces. Store in an airtight container in the refrigerator. Lasts up to 5 days. For best eating pleasure, let individual portions sit out 5 minutes before eating.
Enjoy!! Recipe by Taylor68too.
