Chocolate-Almond Fudge

• 1/3 cup butter, divided
• 2-1/4 cups sugar
• 1 can (5 oz.) evaporated milk
• 1-1/2 pkg. (6 oz.) BAKER'S Semi-Sweet Chocolate, broken along perforations
• 1 cup (1/2 of 7-oz. jar) JET-PUFFED Marshmallow Creme
• 1-1/2 cups PLANTERS Sliced Almonds, divided
• 2 cups JET-PUFFED Miniature Marshmallows
• 2 tsp. milk

1. Line 8-inch square pan with foil, with ends of foil extending over sides.
2. Spray with cooking spray.
3. Set aside 1 Tbsp.
4. butter.
5. Bring remaining butter, sugar and evaporated milk to full rolling boil in saucepan on medium heat, stirring constantly.
6. Boil 5 min., stirring constantly.
7. Remove from heat.
8. Add chocolate, stirring until chocolate is completely melted.
9. Add marshmallow creme and 1 cup nuts; mix well.
10. Spoon into prepared pan.
11. Cool completely.
12. Microwave remaining butter, marshmallows and milk in small microwaveable bowl on HIGH 45 sec.
13. or until melted.
14. Stir in remaining nuts.
15. Spread over fudge.
16. Refrigerate 1 hour or until set.
17. Remove fudge from pan to cutting board using foil handles.

butter, sugar, milk, chocolate, almonds, jetpuffed miniature marshmallows, milk

Taken from www.kraftrecipes.com/recipes/chocolate-almond-fudge-185725.aspx (may not work)