Honey Roasted Peanut Butter Fudge

1. 1

   Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

2. 2

   Cook butter, sugar and milk in large saucepan on medium heat until mixture comes to full rolling boil, stirring constantly.

3. 3

   Stir in marshmallow creme.

4. 4

   Boil 5 min., stirring constantly.

5. 5

   Remove from heat.

6. 6

   Add peanut butter chips and vanilla; stir until chips are completely melted and mixture is well blended.

7. 7

   Stir in 3/4 cup nuts.

8. 8

   Spread immediately onto bottom of prepared pan.

9. 9

   Sprinkle with remaining nuts; press lightly into fudge with back of spoon.

10. 10

    Refrigerate 4 hours before cutting to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.