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Ingredients
- 4 cups sugar
- 2 5 ounce can evaporated milk (1-1/3 cups)
- 1 cup butter
- 1 10 ounce packages peanut butter pieces (1-3/4 cups)
- 1 7 ounce jar marshmallow creme
- 1 cup finely chopped pecans
- 1 teaspoon vanilla
Details
Preparation
Step 1
Line a 8x8x2 inch baking pan with foil; extend foil over edges. Butter foil; set aside.
Butter sides of heavy 3 quart saucepan. Add sugar, evaporated milk, and butter. Clip a candy thermometer to a side of pan, Cook and stir over medium heat to 236 degrees, soft ball stage (about 12 minutes).
Remove from saucepan from heat; remove thermometer. Add peanut butter pieces, marshmallow creme, pecans and vanilla; stir peanut pieces til melted. Spread into prepared pan. Score into 36 squares while warm. When firm, cut into squares. Cool completely and wrap with plastic wrap. Store in refrigerator.
Refrigerate for 2 to 3 weeks or freeze up to 1 year.
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