- 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
- 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 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).
Reviews for White Chocolate Peanut Butter Squares
"Dipping the fudge in white almond bark is a pain. Next time I will just drizzle with almond bark and add more chopped nuts. Very Delicious Fudge!"
"The recipe is very similar to the one I have used for 50 years. with one exception. I use Mimi-marshmellows have for 30 years. just use the same amount as creme used pack down the marshmellows. just mix in same as the creme. cost is 1/4 th cost and my family like it better it's creamier. thanks KCI use carmel not chocolate drissel or just put a peanut on top"