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2 c. sugar
3 Tbsp. butter
1 c. evaporated milk
1 c. miniature marshmallows
1 jar (12 oz.) chunk-style
peanut butter (1 1/3 c.)
1 tsp. vanilla extract
3/4 c. finely chopped salted
1 pkg. (6 oz.) semi-sweet
chocolate pieces

In a heavy 2 quart saucepan, combine sugar, butter and
evaporated milk. Stirring constantly, bring mixture to a full
rolling boil over medium heat. Continue cooking and stirring 5
minutes. Remove from heat. Add marshmallows, peanut butter,
vanilla and 1/2 cup of the chopped peanuts. Stir vigorously
until marshmallows and peanut butter are melted and mixture
blended. Turn into a buttered 8-inch square pan. Cool a few
minutes until top "sets". Sprinkle chocolate over top. Let
stand until chocolate melts, then spread over fudge with a
spatula. Sprinkle remaining 1/4 cup chopped peanuts over
chocolate and press in lightly. Cool, then cut into 1-inch
squares. Refrigerate until ready to serve. Makes approximate-
ly 2 1/2 pounds fudge.
To make Peanut-Butter Chocolate-Marbled Fudge: Follow
recipe for Chocolate Frosted Peanut Butter Fudge except add
semi-sweet chocolate pieces to fudge just before turning it
into pan. Stir just a few times to secure a marbled appear-
ance. Turn into pan as directed previously. Sprinkle remain-
ing 1/4 cup chopped peanuts over top and press nuts down gently
into fudge.

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