Sunflower Fudge

• 1-1/2 teaspoons plus 1 tablespoon butter, divided
• 3 cups (18 ounces) semisweet chocolate chips
• 10 milk chocolate candy bars (1.55 ounces each), chopped
• 2 jars (7 ounces each) marshmallow creme
• 34 cup salted sunflower kernels
• 4-1/2 cups sugar
• 1-2/3 cups evaporated milk
• 1 teaspoon vanilla extract

1. Line a 13-in. x 9-in. pan with foil and greased the foil with 1-1/2 teaspoons butter; set aside. In a large bowl, combine the chocolate chips, candy bars, marshmallow creme and sunflower kernels; set aside.
2. In a saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
3. Remove from the heat; stir in vanilla. Pour over chocolate mixture and stir until chocolate is melted. Pour into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in the refrigerator.

butter, chocolate chips, milk, marshmallow creme, sunflower kernels, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/sunflower-fudge/ (may not work)