Yield: 1 Servings
|2 cups||Finely chopped peanuts|
|⅔ cup||Undiluted Carnation Evaportated Milk|
|2 cups||Mini marshmallows|
|1 pack||(300g) peanut butter chips|
|2 \N||Squares semi-sweet chocolate melted (optional)|
Line 13x9x2 inch baking pan with foil. Sprinkle 1 cup of the peanut on bottom of pan; set aside. Combine sugar, evaporated milk, butter and salt in large saucepan over med. heat, stirring occasionally. Bring to full rolling boil. Cook 4 to 5 min. stirring constantly. Remove from heat. Add marshmallows and peanut butter chips; stir vigorously 1 min, until marshmallows melt and blend. Pour over peanuts in pan. Sprinkle remaining peanuts over fudge; press down lightly. Chill until firm (about 2 hours).
Cut into diamond or rectangular shapes. Drizzle with melted chocolate, if desired. Makes about 2 lbs.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.