Peanut Butter Ripple Fudge(Microwave)

• 3 c. sugar
• 3/4 c. margarine
• 2/3 c. evaporated milk (5 oz. can)
• 1 (7 oz.) jar Marshmallow Creme
• 1 c. creamy or chunk style peanut butter
• 1 tsp. vanilla
• 1 (6 oz.) pkg. chocolate chips

1. Microwave margarine in 4-quart bowl on High for 1 minute or until melted.
2. Add sugar and milk; mix well.
3. Microwave 5 minutes on High or until mixture comes to a full rolling boil, stirring thoroughly after 3 minutes.
4. Mix well.
5. Continue microwaving 5 1/2 minutes, mixing well and scraping sides of bowl after 3 minutes. Stir in peanut butter until melted.
6. Add Marshmallow Creme and vanilla; beat until well blended.
7. Pour into greased 13 x 9-inch baking pan.
8. Sprinkle with chocolate chips.
9. Cut through fudge with knife for marble effect.
10. Cool at room temperature and cut into squares.
11. Makes 3 pounds.

sugar, margarine, milk, marshmallow creme, chunk style peanut butter, vanilla, chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197673 (may not work)