Honey Roasted Peanut Butter Fudge
- 3/4 cup butter
- 1-1/2 cups sugar
- 1 can (5 oz.) evaporated milk (about 2/3 cup)
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 2 pkg. (10 oz. each) peanut butter chips
- 1/2 tsp. vanilla
- 1 cup PLANTERS Honey Roasted Peanuts, coarsely chopped, divided
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Cook butter, sugar and milk in large saucepan on medium heat until mixture comes to full rolling boil, stirring constantly.
- Stir in marshmallow creme.
- Boil 5 min., stirring constantly.
- Remove from heat.
- Add peanut butter chips and vanilla; stir until chips are completely melted and mixture is well blended.
- Stir in 3/4 cup nuts.
- Spread immediately onto bottom of prepared pan.
- Sprinkle with remaining nuts; press lightly into fudge with back of spoon.
- Refrigerate 4 hours before cutting to serve.
butter, sugar, milk, jetpuffed marshmallow creme, peanut butter, vanilla, honey
Taken from www.kraftrecipes.com/recipes/honey-roasted-peanut-butter-fudge-172043.aspx (may not work)