Creamy Peanut Butter Fudge

• 1 teaspoon plus 1/4 cup butter, divided
• 1-1/2 cups sugar
• 1 can (5 ounces) evaporated milk
• 1/4 teaspoon salt
• 1/3 cup butterscotch chips
• 1/3 cup peanut butter chips
• 1 jar (7 ounces) marshmallow creme
• 1 cup chunky peanut butter
• 1 teaspoon vanilla extract

1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230u0b0, stirring constantly.
3. Remove from the heat; stir in chips until melted. Stir in 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.

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

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