Line an 8×8 inch baking pan with foil, letting the sides drape over so you can easily lift out the fudge after it sets.

In a medium saucepan, combine the chocolate chips and the condenced milk. Heat on medium, stirring constantly, until the mixture is smooth. (This takes a good 20 minutes or so.)

Remove the pan from heat and mix in the vanilla and the peanut butter cups.

Pour into the lined baking pan.

Let it set in the fridge for 4 hours or at room temperature overnight.

Use a sharp knife to cut it into 1-inch squares. If the fudge is cold, let it sit out for about 20 minutes before attempting to cut.

Notes:

The original recipe uses 1 cup of walnuts. Feel free to substitute this instead of the peanut butter cups!