Directions

Cut mini peanut butter cups in half. Line a 9x9" baking dish with parchment paper.

In a large bowl put in the white chocolate chips and marshmallow fluff and set aside.

In a pan melt the sugar, heavy cream, butter and salt over medium heat until it starts to boil. Let boil for a few more minutes stirring frequently.

Pour the hot butter cream mixture over the white chocolate mixture and mix until smooth and white chocolate is completely melted. Lightly fold in half of the peanut butter cups (only turning over a couple of times) in order for the peanut butter cups not to make the fudge completely brown.

Pour fudge into the baking dish. Top with the remaining peanut butter cups and refrigerate until the fudge is cooled completely about 3-5 hours.