- 1 1/2 cups sugar
- 3/4 cup butter or margarine
- 1 (5 ounce) can evaporated milk
- 1 (10.5 ounce) bag JET-PUFFED Miniature Marshmallows
- 2 (10 ounce) packages peanut butter chips
- 1/2 teaspoon vanilla
- 1 cup PLANTERS COCKTAIL Peanuts, coarsely chopped
- Line 13×9-inch pan with foil. Lightly grease foil; set aside.
- Place sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly. Boil 5 min., stirring constantly. Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently. Spread immediately into prepared pan. Sprinkle with peanuts; press lightly into fudge.
- Refrigerate several hours or overnight. Cut into 48 squares. Store in airtight container in refrigerator. For creamier fudge, let fudge stand at room temperature about 1 hour before serving.