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 8×8 or 9×9 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 vanilla and cookies.

Pour into prepared pan and let cool.

Cut into squares and enjoy.

Store leftovers in an airtight container.

One Comment Add yours

  1. Micle says:

    This is a very good article. Thank you for a great information.
    I can acquire knowledge in this artilce. Thank you.

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