2 cups sugar
3 tablespoons butter
1 cup evaporated milk
1 cup miniature marshmallows
1 jar (12 ounces) chunk-style peanut butter (1-1/3 cups )
1 teaspoon vanilla extract
3/4 cup finely chopped salted peanuts
1 package (6 ounces) 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 approximately 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 appearance. Turn into pan as directed previously. Sprinkle remaining 1/4 cup chopped peanuts over top and press nuts down gently into fudge.