Peanut Butter Swirled White Chocolate Fudge
ready in: 30-60 minutes
recipe id: 60824
cook method: stovetop
2 cups premium white chocolate chips, divided use
1/2 cup creamy peanut butter
1 jar (7 ounce size) marshmallow creme
1 1/2 cup granulated sugar
2/3 cup evaporated milk
1/4 teaspoon kosher or coarse salt
Butter a 9-inch square pan. Set aside.
Melt 1/3 cup of white chocolate chips and peanut butter together, stirring constantly, in small saucepan over very low heat until smooth. Set aside.
In medium saucepan, combine marshmallow creme, sugar, evaporated milk and salt. Bring to a full-rolling boil over medium-high heat, stirring constantly. Remove from heat.
Stir in remaining white chocolate chips until smooth. Pour into prepared pan. Top with tablespoonfuls of the peanut butter mixture; swirl with metal spatula to marbleize.
Refrigerate until firm. Cut into 1-inch squares.
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