Creamy Marshmallow-Peanut Butter Fudge

1. 1

   Line 13x9-inch pan with foil.

2. 2

   Lightly grease foil; set aside.

3. 3

   Place sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly.

4. 4

   Boil 5 min., stirring constantly.

5. 5

   Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently.

6. 6

   Spread immediately into prepared pan.

7. 7

   Sprinkle with peanuts; press lightly into fudge.

8. 8

   Refrigerate several hours or overnight.

9. 9

   Cut into 48 squares.

10. 10

    Store in airtight container in refrigerator.

11. 11

    For creamier fudge, let fudge stand at room temperature about 1 hour before serving.

* Per serving · 4 servings · Values may vary.

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