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    Peanut Butter Fudge 1 OF 8


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: cjintexas

    List of Ingredients




    2 1/2 cups sugar
    1/2 cup margarine or butter
    5 oz. can evaporated milk
    7 oz. jar marshmallow creme
    1/2 cup peanut butter (crunch or smooth)
    6 oz. almond bark, coarsely chopped
    1/4 cup chopped dry roasted peanuts
    1 teaspoon vanilla

    Recipe



    Line a pan (pie pan, 9-inch square or 9 x 13 pan) with foil so that foil extends over sides of pan; butter boil.

    In a large saucepan, combine sugar, margarine and milk. Bring to a boil, stirring constantly. Combine boiling for 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, peanut butter and almond bark; blend until smooth. Stir in chopped peanuts and vanilla. Pour into prepared pan. Cool to room temperature. Score fudge into desired pieces. Refrigerate until firm.

    Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. About 2 1/2 pounds

 

 

 

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