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Honey Roasted Peanut Butter Fudge
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Honey Roasted Peanut Butter Fudge

4 Hours 15 Minutes
15 Min Prep
4 Hr 15 Min Cook
If you can melt marshmallows and peanut butter chips, you can make this fudge! Honey roasted peanuts give it a particularly scrumptious flavor.
What You Need
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36 servings
Original recipe yields 36 servings
3/4 cup butter
1-1/2 cups sugar
1 can (5 oz.) evaporated milk (about 2/3 cup)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
2 pkg. (10 oz. each) peanut butter chips
1/2 tsp. vanilla
1 cup PLANTERS Honey Roasted Peanuts, coarsely chopped, divided
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Let's Make It
1
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook butter, sugar and milk in large saucepan on medium heat until mixture comes to full rolling boil, stirring constantly. Stir in marshmallow creme. Boil 5 min., stirring constantly. Remove from heat.
2
Add peanut butter chips and vanilla; stir until chips are completely melted and mixture is well blended. Stir in 3/4 cup nuts. Spread immediately onto bottom of prepared pan. Sprinkle with remaining nuts; press lightly into fudge with back of spoon.
3
Refrigerate 4 hours before cutting to serve.
Kitchen Tips
Size Wise
Enjoy a serving, one square, of this rich dessert on occasion.
Serving Suggestion
For creamier fudge, let stand at room temperature for 1 hour before serving.
How to Store
Store fudge in airtight container in refrigerator.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 90mg
4%
Total Carbohydrates 22g
8%
Dietary Fibers 0g
Sugars 19g
38%
Protein 4g
8%
Vitamin A
2%
Vitamin C
2%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
36 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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