Peanut Butter Toffee Fudge

1. 1

   In a heavy sauce pan combine E. milk, butter, and sugar. Stir to melt the butter and combine the sugar. Heat to a rolling boil, keep it at the boil and stir constantly for 5 minutes.

2. 2

   Remove from heat and stir in the marshmallow creme, Vanilla, peanut butter chips.

3. 3

   I use about a 1/2 a bag of toffee chips, so start there and add to your taste. Add almonds again to your taste.

4. 4

   Pour into an 8x8 pan that has been sprayed with pam or mazola. Let stand on counter to harden at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.