Peanut Butter Fudge II Recipe

 "My sister-in-law always made this fudge and didn't want to give out the recipe because she didn't want us to know how easy it is to make!!!"  Original recipe yield: 2 dozen.

INGREDIENTS:

2 cups peanut butter chips
1 cup semisweet chocolate chips
1/2 cup butter
1 (14 ounce) can sweetened condensed milk

DIRECTIONS:

Line a 9x9 inch square pan with wax paper.
In a medium sized saucepan, melt butter over medium heat. Stir in the condensed milk. Add the peanut butter and chocolate chips, stirring constantly until everything is melted and blended together.
Pour the mixture into the prepared pan and refrigerate for 3 hours. Cut into squares when cool. Comes out perfect every time!

Peanut Butter Fudge II

 "I made this up for my niece who couldn't eat chocolate but loved peanut butter when she was about five years old. She is now fourteen, and she still asks for it every Christmas."  Original recipe yield: 3 pounds.

INGREDIENTS:

3 cups white sugar
3/4 cup butter
2/3 cup evaporated milk
1 (10 ounce) package peanut butter chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

DIRECTIONS:

Spray a 9x13 inch baking pan with vegetable spray.
In a heavy 4 quart sauce pan, combine sugar, milk, and butter or margarine. Heat to a full boil, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly.
Remove from heat, and add peanut butter chips; stir until chips have melted. Mix in marshmallow cream and vanilla until well blended. Pour into prepared pan. Cool. Cut into pieces and enjoy.