Creamy Marshmallow-Peanut Butter Fudge

• 1-1/2 cups sugar
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1 can (5 oz.) evaporated milk (about 2/3 cup)
• 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
• 2 pkg. (10 oz. each) peanut butter chips
• 1/2 tsp. vanilla
• 1 cup PLANTERS COCKTAIL Peanuts, coarsely chopped

1. Line 13x9-inch pan with foil.
2. Lightly grease foil; set aside.
3. Place sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly.
4. Boil 5 min., stirring constantly.
5. Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently.
6. Spread immediately into prepared pan.
7. Sprinkle with peanuts; press lightly into fudge.
8. Refrigerate several hours or overnight.
9. Cut into 48 squares.
10. Store in airtight container in refrigerator.
11. For creamier fudge, let fudge stand at room temperature about 1 hour before serving.

sugar, butter, milk, jetpuffed miniature marshmallows, peanut butter, vanilla, peanuts

Taken from www.kraftrecipes.com/recipes/creamy-marshmallow-peanut-butter-fudge-57411.aspx (may not work)