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