Peanut Butter Candy Bar Fudge

• Gluten free

• Canned Goods

  • 2/3 cup Evaporated milk

• Condiments

  • 1 7 oz jar Marshmallow creme
  • 1 3/4 cups Reese's peanut butter chips

• Baking & Spices

  • 3 cups Granulated sugar

• Dairy

  • 3/4 cup Butter

• Desserts

  • 2 cups Candy, assorted

Found on momontimeout.com

Ingredients

• ¾ cup butter
• 3 cups granulated sugar
• ⅔ cup evaporated milk
• 1¾ cups Reeses peanut butter chips, coarsely chopped
• 7 oz jar marshmallow creme
• 1 tsp vanilla extract.
• 2 cups assorted candy, chopped or whole

Directions

• Spray a 9x13 baking dish with cooking spray. Line with parchment paper.
• Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
• Bring to a boil over medium heat, stirring frequently.
• Once at a full boil, continue boiling for 5 minutes, stirring continuously.
• Remove from heat and stir in peanut butter chips. (I use a whisk to get out all the lumps.)
• Stir in marshmallow creme and vanilla extract.
• Sprinkle ⅓ of the assorted candies onto the bottom of the baking dish.
• Pour half of the hot mixture over the candies.
• Sprinkle another third of the candies over the top.
• Pour the remaining hot mixture over the top.
• Sprinkle the remaining third of the candies over the top of the fudge and let cool at room temperature.
• Cut into squares and serve.