Creamy Marshmallow-Peanut Butter Fudge

Ingredients

• 0.8 cup butter 
• 5 oz evaporated milk canned ()
• 10 oz marshmallows jet-puffed miniature
• 20 oz peanut butter chips 
• 1 cup planters cocktail peanuts coarsely chopped
• 1.5 cups sugar 
• 0.5 tsp vanilla 

Equipment

• frying pan
• sauce pan
• aluminum foil

Directions

1. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
2. Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
3. Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended.
4. Pour into prepared pan; spread to evenly cover bottom of pan.
5. Sprinkle with nuts; press lightly into fudge with back of spoon.
6. Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.