Peanutty Chocolate Fudge

1. 1

   Line 12-x9-inch (3 L) baking dish with waxed paper; lightly butter paper. Set aside.

2. 2

   In large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly.

3. 3

   Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended.

4. 4

   Turn in to prepared pan.

5. 5

   Scatter small dollops of peanut butter over top. Using the tip of sharp knife, swirl peanut butter into fudge.

6. 6

   Chill until set. Cut into 1 1/2 inch (4 cm) squares.

7. 7

   Fudge can be frozen in sealed container for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.