Nutter Butter Peanut Butter Fudge

• Vegetarian

• Canned Goods

  • 2/3 cup Evaporated milk

• Condiments

  • 1 7-ounce jar Marshmallow creme
  • 1 10-ounce package Reese's peanut butter chips

• Baking & Spices

  • 3 cups Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 15 Nutter butter cookies

• Dairy

  • 3/4 cup Butter

Found on momontimeout.com

Ingredients

• 3 cups sugar
• ⅔ cup evaporated milk
• ¾ cup butter
• 1 10-ounce package Reeses peanut butter chips, coarsely chopped
• 1 7-ounce jar marshmallow creme
• 1 tsp vanilla extract
• 15 Nutter Butter cookies, coarsely chopped

Directions

• Line a 8x8 or 9x9 inch pan with foil and butter.
• In a heavy saucepan over medium heat, bring sugar, milk, and butter to a boil stirring continuously.
• Continue cooking and stirring until it reaches the soft ball stage (234-240 degrees.)
• Remove from heat and stir in the peanut butter chips until melted. (Chopping up the chips into smaller pieces helps them to melt faster. PB chips are notoriously slow melters :) )
• Stir in marshmallow creme until smooth.
• Stir in vanilla and cookies.
• Pour into prepared pan and let cool.
• Cut into squares and enjoy.
• Store leftovers in an airtight container.