Yield: 2 pounds
|1 cup||REESE'S peanut butter chips|
|1 cup||HERSHEY'S semi-sweet chocolate chips or HERSHEY'S MINI CHIPS semi-sweet chocolate|
|1¾ cup||Marshmallow creme|
|¾ cup||Evaporated milk|
|¼ cup||Butter or margarine (1/2 stick)|
|1 teaspoon||Vanilla extract|
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 ½ hot mixture (1½ cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining ½ hot mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer. Cool; refrigerate 1 ½ hours or until firm. Cut into 1" squares. Store tightly covered in refrigerator. Makes about 60 pieces or about 2 pounds candy.
Submitted By MICHAEL ORCHEKOWSKI On 10-05-94