Ingredients Jump to Instructions ↓

  1. Yield: 2 pounds

  2. 1 c REESE'S peanut butter chips

  3. 1 c HERSHEY'S semi-sweet -chocolate chips or -HERSHEY'S MINI CHIPS -semi-sweet

  4. chocolate

  5. 2 1/4 c Sugar

  6. 1 3/4 c Marshmallow creme

  7. 3/4 c Evaporated milk

  8. 1/4 c Butter or margarine -(1/2 stick)

  9. 1 t Vanilla extract

  10. 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,

  11. combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat,

  12. stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla.

  13. Immediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely

  14. melted; quickly pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until

  15. chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1

  16. 1/2 hours or until firm. Cut into 1" squares. Store tightly covered in refrigerator. Makes about pieces or about 2 pounds candy.


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