Prepare a large baking tray or cutting board by lining it with parchment paper and set aside.
Heat the peanut butter and white chocolate chips on the stovetop or in the microwave on low. Stir frequently until the mixture is smooth.
Pour the mixture into a piping bag or ziploc bag and snip off a corner.
Place the fudge striped coookied, stripe down ono the baking tray.
Pipe the white chocolate peanut butter mixxture into the centers of the cookies, making a circle foro the mini Reese to stick on.
Place the mini Reese cup on top with the larger side down. Lightly press it down to allow the mixture to spread from around it.
Place the mini M&M on the band to make a buckle.
Allow them to set completely before serving. You can place them in the fridge for 10 to 15 minutes or until the chocolate has hardened completely. Enjoy!
