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Peanut Butter Fudge

List of Ingredients




12 oz. pkg butterscotch chips
14 oz. can sweetened condensed milk
1 1/2 c. miniture marshmellows
2/3 chunky peanutbutter
1 t. vanilla
1 c. chopped nuts (I use salted peanuts without skins, or spanish peanuts, no skins)


Recipe



Over medium heat, cook the butterscotch chips, cond. milk, and marshmellows. Stir constanly so it doesn't burn on the bottom. When melted and smooth, add the peanut butter, vanilla and nuts. Stir so that it is all combined really well. Poor into a 8 inch square pan. (I always spray the pans with pam first for easy clean up). Refridgerate until the fudge sets up. Cut into squares. Store in the refridgerator. This recipe is easy to double, then poor into a 9x13 pan. Great for holiday gift for friends and co-workers


Wendy T...given to me by my mom. Original recipe from Cheryle K