Makeover Peanut Butter Fudge

• 3/4 cup sugar blend
• 2/3 cup fat-free evaporated milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/3 cup butterscotch chips
• 1/3 cup peanut butter chips
• 1 jar (7 ounces) marshmallow creme
• 3/4 cup reduced-fat chunky peanut butter
• 1 teaspoon vanilla extract

1. Line a 9-in. square pan with foil and coat the foil with cooking spray; set aside.
2. In a large heavy saucepan, combine the sugar blend, milk, butter and salt. Cook and stir over medium heat until sugar blend is dissolved. Bring to a rapid boil; boil for 7 minutes or until a candy thermometer reads 224u0b0, stirring constantly.
3. Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan. Refrigerate for 2 hours or until firm.
4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

sugar blend, milk, butter, salt, butterscotch chips, peanut butter, marshmallow creme, peanut butter, vanilla

Taken from www.tasteofhome.com/recipes/makeover-peanut-butter-fudge/ (may not work)