*Ingredients:
°26 REESE®️ Peanut Butter Mini Bars (1pc / 230g)
°1 c granulaated-sugar (250 ml)
°1/2 c evaaporated-milk
°2 tsp butter
°1 c mini marshmallow (250 ml)
°1 pack-Chipet milk-Chocolate chip
°1 c. 1 tsp-vanilla-extract
**Methods :
1. Linee an 8-inch (2-litre) Square traying with foiil edges pan. Remove the peanut butter mussels from the packaging. Cut each mold into quarters .
2. Mix sugar/evaporated milk, &; butter in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil, stirring constantly, for 5 minutes.
3. Remove from heat. Adding marshmallows, chocolate chips, & vanilla. Stir to marshmallows melt. adding pieces mussels to peanut butter; Stirring easy to distribute candy bars throughout the mix . Spread equally in prepared skillet.
4. Refrigerate for 1 hour or until mixture is set. Remove from the mold. Remove the aluminum foil. Cut into squares. Store in an airtight container in a cool, dry place.
Makes about 1.125 kg of fudge.
• The wrappers are simply to removing if candy is placing in freezer about 15 min .
Enjoy !
