0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy Candies, Chocolate, Desserts 2 Pounds

INGREDIENTS

1 c REESE'S peanut butter chips
1 c HERSHEY'S semi-sweet
chocolate chips or
HERSHEY'S MINI CHIPS
semi-sweet chocolate
2 1/4 c Sugar
1 3/4 c Marshmallow creme
3/4 c Evaporated milk
1/4 c Butter or margarine
1/2 stick
1 t Vanilla extract

INSTRUCTIONS

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 creme, evaporated milk and butter. Cook over medium heat,
stirring constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat; stir in vanilla. Innediately 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.  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.
Makes about 60 pieces or about 2 pounds candy.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1749
Calories From Fat: 535
Total Fat: 64g
Cholesterol: 30.8mg
Sodium: 294.7mg
Potassium: 300.2mg
Carbohydrates: 306.8g
Fiber: 6.7g
Sugar: 234.3g
Protein: 11.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?