Print Options

Back to White Chocolate Peanut Butter Squares >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

White Chocolate Peanut Butter Squares

People regularly request the recipe once they try my peanut butter fudge dipped in melted white chocolate. It's a nice contrast to typical chocolates on a candy platter. —Tall Pines Farm, Gloria Jarrett, Loveland, Ohio

114 ServingsPrep: 20 min. + freezing Cook: 15 min.

Ingredients

1 tablespoon plus 3/4 cup butter, divided
3 cups sugar
2/3 cup evaporated milk
1 package (10 ounces) peanut butter chips
1 jar (7 ounces) marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla extract
1-1/2 pounds white candy coating, coarsely chopped
1/2 cup semisweet chocolate chips, optional
1 teaspoon shortening, optional

Directions

Line a 13-in. x 9-in. pan with foil. Grease the foil with 1
tablespoon butter; set aside.
In a large heavy saucepan, combine the sugar, evaporated milk and
remaining butter. Bring to a boil over medium heat; cook and stir
for 5 minutes. Remove from the heat; stir in peanut butter chips
until melted. Add the marshmallow creme, nuts and vanilla; stir
until blended. Pour into prepared pan. Cool.
Remove from pan and cut into 1-in. squares. Place on waxed
paper-lined baking sheets; freeze or refrigerate until firm.
In a microwave, melt candy coating; stir until smooth. Dip the

2 of 2

White Chocolate Peanut Butter Squares (continued)

Directions (continued)

squares into the coating; allow excess to drip off. Place on waxed
paper-lined baking sheets until set.
In a microwave, melt chocolate chips and shortening if desired; stir
until smooth. Drizzle over the squares. Store in an airtight
container. Yield: 3-1/4 pounds (about 9-1/2 dozen).

Nutrition Facts: 1 serving (1 each) equals 90 calories, 4 g fat (3 g saturated fat), 4 mg cholesterol, 22 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.