Peanut Butter Swirled White Chocolate Fudge
Peanut Butter Fudge



Peanut Butter Swirled White Chocolate Fudge

2 cups (12-ounces) premium white chocolate chips, divided use
1/2 cup creamy peanut butter
1 (7-ounce) jar marshmallow creme
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 teaspoon kosher or coarse salt

Butter a 9-inch square pan. Set aside.
Melt 1/3 cup of white chocolate chips and peanut butter together, stirring
constantly, in small saucepan over very low heat until smooth. Set aside.
In medium saucepan, combine marshmallow creme, sugar, evaporated milk and
salt. Bring to a full-rolling boil over medium-high heat, stirring
constantly. Remove from heat.
Stir in remaining white chocolate chips until smooth. Pour into prepared
pan. Top with tablespoonfuls of the peanut butter mixture; swirl with
metal
spatula to marbleize.
Refrigerate until firm. Cut into 1-inch squares.



Peanut Butter Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 cup chunky or regular peanut butter
1 teaspoon vanilla extract
1/2 cup chopped peanuts,

Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty
saucepan. Bring to a full rolling boil over medium heat, stirring
constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from
heat.
Stir in marshmallows, chocolate chips, peanut butter and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into foil-lined 8-inch square baking pan; cool for 1 minute. Top with
peanuts, pressing in slightly.
Chill for 2 hours or until firm.
Lift from pan; remove foil. Cut into pieces.

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