Peanut Butter-Chocolate Fudge
Contributed by Susan
Source: Better Homes and Gardens New Cookbook (1996)

4 cups sugar
2 5-ounce cans evaporated milk (1 1/3 cups)
1 cup peanut butter
1 12-ounce package (2 cups) semisweet chocolate pieces
1 7-ounce jar marshmallow creme
1 cup chopped peanuts (optional)
1 tsp. vanilla
1 ounce butter (for pan sides)

Line a 13x9x2-inch baking pan with foil or parchment paper and butter
surface. Set aside. Butter sides of a heavy 3-quart saucepan. In saucepan
combine sugar, evaporated milk and peanut butter. Cook and stir over
medium-high heat till mixture boils. Reduce heat to medium. Continue
cooking and stirring for 10 minutes. Remove pan from heat. Add remaining
ingredients. Stir till chocolate melts and mixture is combined. Beat by
hand for 1 minute. Spread in prepared pan. When firm, lift out and cut
into 1-inch squares. Store in a tightly covered container in the
refrigerator.

Makes 4 pounds (96 pieces).