| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Candies, Desserts, Chocolate, Hershey’s, 100th |
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 |
ts |
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
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