Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Reese's peanut butter chips

  2. 1 cup 110g / 3.9oz Hershey's semi-sweet - chocolate chips or Mini chips - semi-sweet chocolate

  3. 2 1/4 cups 445g / 15oz Sugar

  4. 1 3/4 cups 414ml Marshmallow creme

  5. 3/4 cup 177ml Evaporated milk

  6. 1/4 cup 49g / 1.7oz Butter or margarine - (1/2 stick)

  7. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line 8" square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow crème, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1 1/2 hours or until firm. Cut into 1" squares. Store tightly covered in refrigerator. Makes about 60 pieces or about 2 pounds candy.


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