Peanut Butter Toffee Fudge

• 8x8 pan sprayed with pam or mazola
• 2/3 Cup EVAPORATED MILK
• 3/4 Cup UNSALTED BUTTER
• 2 1/2 Cup GRANULATED SUGAR
• 7 oz Jar of Marshmallow creme
• 1 tsp Pure Vanilla Extract
• 12 oz bag Peanut butter chips
• 7 oz bag Heath Toffee chips
• small bag of slivered almonds

1. In a heavy sauce pan combine E. milk, butter, and sugar. Stir to melt the butter and combine the sugar. Heat to a rolling boil, keep it at the boil and stir constantly for 5 minutes.
2. Remove from heat and stir in the marshmallow creme, Vanilla, peanut butter chips.
3. I use about a 1/2 a bag of toffee chips, so start there and add to your taste. Add almonds again to your taste.
4. Pour into an 8x8 pan that has been sprayed with pam or mazola. Let stand on counter to harden at room temperature.

evaporated milk, unsalted butter, sugar, marshmallow creme, vanilla, butter chips, toffee chips, almonds

Taken from www.epicurious.com/recipes/member/views/peanut-butter-toffee-fudge-1213898 (may not work)