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White Chocolate Peanut Butter Squares

14 Jan

3/4 cup plus 1 TBSP butter

3 cups sugar

2/3 cup evaporated milk

1 (10 oz) package peanut butter chips

1 (7 oz) jar marshmallow creme

1 cup chopped pecans

1 TBSP vanilla

1-1/2 pounds white candy coating

1/2 cup semi-sweet chocolate chips

1 tsp shortening

Line a 13x9x2 inch pan with foil. Grease the foil with 1 TBSP butter; set aside. In a heavy saucepan, combine sugar, evaporated milk, and 3/4 cup butter. Bring to a boil over medium heat; cook and stir 5 minutes. Remove from heat; stir in peanut butter chips until melted. Add marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.

Remove from pan and cut into 1 inch squares. Place on waxed paper-lined baking sheets; refrigerate until firm. In microwave, melt candy coating; stir until smooth. Dip squares into the coating; place on baking sheets until set. In microwave melt chocolate chips and shortening; stir until smooth. Drizzle over squares. Store in air tight container.


Nutty Chocolate Fudge

2 Jan

This trimmed down version is so good, you won’t miss the sugar and fat of the older recipe versions.

1 jar (7 oz) marshmallow creme

2/3 cup fat-free evaporated milk

1/2 cup butter, cubed

2 tsp vanilla

3 cups (18 oz) semisweet chocolate chips

2 cups chopped pecans or walnuts

line a 9 inch square pan with foil and coat foil with vegetable cooking spray; set aside.

In a large saucepan, combine marshmallow creme,  evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. remove from heat; add vanilla. Stir in chocolate until melted. Add pecans. pour into prepared pan. Refrigerate 2 hours or until firm

Remove fudge from pan; carefully remove foil. Cut into 1 inch squares. Store in refrigerator tightly covered.

Yield: 2-2/3 pounds

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