Nutter Butter Peanut Butter Fudge
- 3 cups sugar
- 2/3 cup evaporated milk
- 3/4 cup butter
- 1 10-ounce package Reese's peanut butter chips, coarsely chopped
- 1 7-ounce jar marshmallow creme
- 1 tsp vanilla extract
- 15 Nutter Butter cookies, coarsely chopped
Line a 8x8 or 9x9 inch pan with foil and butter.
In a heavy saucepan over medium heat, bring sugar, milk, and butter to a boil stirring continuously.
Continue cooking and stirring until it reaches the soft ball stage (234-240 degrees.)
Remove from heat and stir in the peanut butter chips until melted. (Chopping up the chips into smaller pieces helps them to melt faster. PB chips are notoriously slow melters :) )
Stir in marshmallow creme until smooth.
Stir in vanilla and cookies.
Pour into prepared pan and let cool.
Cut into squares and enjoy.
Store leftovers in an airtight container.