Cookies, Candy & Desserts |
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Peanut Butter Fudge III - 1997
Recipe courtesy of Rose Marie Wilson
INGREDIENTS
PREPARATION
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a rolling boil, and boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, butterscotch chips, peanut butter and vanilla. Stir until melted. Pour into a greased 8 inch square pan and let cool thoroughly. Melt chocolate chips and frost. Refrigerate and cut into squares.
- 2 tablespoons butter or margarine
- 2/3 cup evaporated milk
- 1 ½ cups sugar
- ¼ teaspoon salt
- 2 cups miniature marshmallows
- 1 cup butterscotch chips
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
PREPARATION
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a rolling boil, and boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, butterscotch chips, peanut butter and vanilla. Stir until melted. Pour into a greased 8 inch square pan and let cool thoroughly. Melt chocolate chips and frost. Refrigerate and cut into squares.