DR Jennifer - As for "fudge sauce" - I'm guessing it's just going to be drizzled over the top of the dessert you are making, not incorporated or mixed in. If so, you could even use chocolate syrup, although I guess they're specifying "Fudge Sauce" since they want something thicker that won't run.
Maybe "fudge sauce" is a common term in the US. But i've never heard of it. It's actually not going to be drizzled over the top. It's supposed to be spread over the top of the whole dessert. I guess like an icing.
As DR Jane mentioned there are recipes online. Although i'm not sure which one to use. A bunch have evaporated milk, which i don't have. So i guess i'll just try one that has ingredients i already have. And hope for the best. I'm guessing that as long as the sauce tastes good, it will be fine.
Thanks for your help!
DR Jennifer - "Drizzled" is just a "lighter" version of "spread". It's obviously just there to provide the chocolate component to the peanut butter cup flavor combination (of peanut butter and chocolate).
If you wanted something similar, but a little different in texture, you could just melt some Hershey Kisses or a Chocolate Bar - or even nuke a piece of store bought fudge until it re-liquefies. Pour it over the top, let it set, then Enjoy!
You could even just omit the "fudge sauce" initially, then just top each serving of the dessert with the chocolate sauce of your choosing.
Again, it's not incorporated into the dessert, so you don't have to worry about it affecting how things bake or set up if it was mixed in.