4 cups sugar
7 ounces marshmallow cream
12 ounces evaporated milk
1 cup peanut butter
1 tablespoon butter or margarine
1 cup semisweet chocolate chips
Line 13 x 9 pan with foil, extending foil over edges of pan. Butter foil lightly; set aside. In heavy 4 qt saucepan cook together sugar, marshmallow cream, evaporated milk, peanut butter and butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat; immediately add chocolate chips, stirring until smooth. Pour into prepared pan; cool until firm. Use foil to lift fudge out of pan; peel off foil. Cut into about 8 dozen squares. Store tightly in cool, dry place.