-MARY WILSON BWVB02B
3 c Granulated sugar
5 oz Evaporated milk
3/4 c Butter or margarine
1 pk (12 oz) semi-sweet chocolate
- chips
1 Jar (7 oz) marshmallow creme
1 c Spanish peanuts
In 3-quart microwave-safe casserole, combine sugar, evaporated milk and
butter or margarine. Microwave on Medium-High (70 percent power) 10 to 13
minutes, stirring every 4 minutes.
Add chocolate chips; stir until chocolate melts. Blend in marshmallow
creme, then fold in peanuts. Spread mixture into buttered 12 by 8-inch
baking dish. Cover loosely with wax paper and refrigerate until set, then
cut into 1-inch squares. Store in airtight container and refrigerate up to
1 month.
