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White Chocolate Peanut Butter Squares

 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.


  • 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 McCormick® Pure 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.

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White Chocolate Peanut Butter Squares (continued)

Directions (continued)

  • 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).
Nutritional 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.