PB Chocolate Squares

PB Chocolate Squares
Yield: 128 pieces

Ingredients

  • 1 can (5-ounce) evaporated milk
  • 2 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 teaspoon salt
  • 1 7 ounce jar marshmallow creme
  • 1 12 ounce package peanut-butter-and-milk-chocolate morsels OR (OR: 1 cup of each)
  • 3/4 cup finely chopped peanuts
  • 1 teaspoon vanilla
  • 4 ounces semi-sweet chocolate
  • 2 tablespoons finely chopped peanuts

Make It

1. Combine evaporated milk, sugar, butter and salt in saucepan. Boil 5 minutes, stirring constantly. Remove from heat. Stir in marshmallow creme, peanut-butter-and-milk-chocolate morsels. Divide mixture between two 8 x 8 x 2-inch square baking pans lined with foil. Chill 15 minutes. Melt chocolate; cool slightly. Spread half of chocolate on top of each pan. Sprinkle each with 1 tablespoon finely chopped peanuts. Chill until firm. Cut each pan into 64 squares. Store in airtight container in refrigerator for up to 3 weeks. Makes 128 pieces.