Peanut Butter Fudge

3/4 c butter or margarine                                       1/2 pkg (140 g) peanut butter

3 c sugar                                                                         chips

1 (140 g) can or 2/3 c evaporated milk                1 (196 g) jar marshmallow crème

1/2 pkg (168 g) semisweet choc. chips                 1 tsp vanilla


Lightly grease 13 x 9” or 9” square pan. Mix margarine, sugar and milk in a heavy saucepan. Bring to a full, rolling boil under medium heat, stirring constantly. Continue boiling for 5 minutes on medium heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add marshmallow crème and vanilla. Mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.




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