Ingredients
| 1 stick butter |
| 1 12 oz. can evaporated milk |
| 4 c. white sugar |
| 1 c. packed brown sugar |
| 1 7 oz. jar marshmallow crème |
| 1 tsp. vanilla extract |
| 1 16 oz. jar peanut butter |
Preparation
1. In large pot, melt butter. Add evaporated milk and sugars; stir until blended.
2. Cook over medium heat until mixture comes to a full boil; boil for 7 minutes, stirring all the time.
3. Remove from heat; add marshmallow crème, vanilla and peanut butter. Stir until mixed well.
4. Pour into buttered 13 x 9-inch pan. Refrigerate until firm. Cut into squares.
Makes approximately 55 squares.
Read Linda’s inspiring story from the February-March 2023 issue of Guideposts!
