Desserts:

Best Peanut Butter Fudge

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Ingredients

3 cups sugar
3/4 cup margarine
2/3 cup (5-1/3 ounces) evaporated milk
1 package (10-ounces) peanut butter chips
2 heaping tablespoons peanut butter 1 jar (7 ounces) marshmallow creme
1 cup chopped peanuts (optional)
1 teaspoon vanilla

Instructions

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in peanut butter chips until melted, then add peanut butter and peanuts. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into greased 9x13-inch pan. Cool at room temperature. Cut into squares. Keeps well in refrigerator or freeze. Makes 3 pounds.

Pat Niebuhr
Walcott, Iowa