Peanut Butter Cup Fudge

Line a 9x5 inch loaf pan with waxed paper and lightly grease the paper.

In a large saucepan over medium heat, bring the cream to a boil. Remove from heat and immediately add the chocolate chips. Let sit 5 minutes to melt.

Add the peanut butter and whisk until completely smooth, then pour into the prepared pan. Smooth the top and sprinkle with the peanut butter cups.

Refrigerate until firm, about 4 hours.

Lift out by the edges of the waxed paper and use a sharp knife to cut into 18 squares. (Pro tip: heat up your knife to cut more quickly and evenly into the fudge.)