Line a baking tin with baking paper. No bigger than 20 cm squared.

Add 300 g of peanut butter chips to a saucepan with one tin of condensed milk.

Cook over a medium heat, constantly stirring, until it has all melted together.

Take it off the heat and add 1 tsp of vanilla bean paste. Sift in 80 g of icing sugar and beat until it is well combined.

Pour the mixture into the baking tin and spread until it's even.

Chop the Reese's cups into small chunks. Sprinkle the pieces all over the top of the fudge and press down lightly.

Place the fudge into the fridge for at least 4 hours to set.

Cut into portions. It can be stored in an airtight container at room temperature.