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. 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.

  2. 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.

  3. 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.

  4. Makes about 60 pieces or about 2 pounds candy.


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