Ingredients
Scale
- 1/2 c. semi-sweet chocolate chips
- 1/2 c. Reese’s peanut butter chips
- 2 tbs. chunky peanut butter
- 3 tbs. butter
- 1 (5 oz.) can of sweetened condensed milk
- 1 1/2 c. mini marshmallows
- 1 1/2 c. granulated white sugar
- 1 tsp. vanilla extract
Instructions
- Line a 8″ baking pan with foil and coat lightly with non-stick spray.
- In a saucepan over medium heat, stir together the sugar, evaporated milk and butter. Bring the mixture to boil and stir constantly for 4 minutes. Once combined, remove from the heat.
- Add the marshmallows, chocolate chips, peanut butter chips and vanilla extract. Stir again until all the ingredients are incorporated.
- Pour the mixture into the greased baking sheet, and swirl the chunky peanut butter on top. Refrigerate for 2 hours. Once the mixture is set, cut the fudge into 2″ pieces.
Notes
- If you have extra chocolate and peanut butter chips, add them as a topping for the fudge before refrigerating. It’s a great way to showcase the flavor combination.