Print
Email
Add a photoServings: 1
Ingredients
- 2 c. Finely minced peanuts
- 1Â 1/2 c. Sugar
- 2/3 c. Undiluted Carnation Evaportated Lowfat milk
- 1/4 c. Butter
- 1/4 tsp Salt
- 2 c. Mini marshmallows
- 1 pkt (300g) peanut butter chips
- 2 sqr semi-sweet chocolate melted (optional)
Directions
- Line 13x9x2 inch baking pan with foil. Sprinkle 1 c. of the peanut on bottom of pan; set aside. Combine sugar, evaporated lowfat milk, butter and salt in large saucepan over med. heat, stirring occasionally. Bring to full rolling boil. Cook 4 to 5 minutes. stirring constantly. Remove from heat. Add in marshmallows and peanut butter chips; stir vigorously 1 minutes, till marshmallows heat and blend. Pour over peanuts in pan. Sprinkle remaining peanuts over fudge; press down lightly. Refrigeratetill hard (about 2 hrs).
- Cut into diamond or possibly rectangular shapes. Drizzle with melted chocolate, if you like.
- Makes about 2 lbs.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
