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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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A chocolate AND a peanut butter layer!! Sounds yummy! Cook time includes cool time. Haven't tried this yet; keeping it here for safekeeping. Found in one of my cookbooks. I would leave out the peanuts, but that's just me. Hope you like it! Ingredients:
6 cups sugar |
1 1/2 cups butter |
2 (5 ounce) cans evaporated milk (2/3 cup each) |
1 cup peanut butter |
2 (7 ounce) jars marshmallow creme |
2 cups dry roasted peanuts, chopped |
2 teaspoons vanilla |
12 squares baker's semi-sweet chocolate |
Directions:
1. Line a 13x9 pan with foil, using enough to extend over the sides.
2. Put 3 cups sugar, 3/4 cup butter, and 1 can evaporated milk in a saucepan. Bring to a rolling boil on medium heat, stirring constantly so it won't scorch, for 4 minutes or until a candy thermometer reads 234 degrees F. Remove from heat.
3. Add the peanut butter and 1 jar of marshmallow creme, stir until completely melted. Add 1 cup peanuts and 1 tsp vanilla, mix well. Pour into the 13x9 pan right away, spread evenly.
4. Put 3 cups sugar, 3/4 cup butter, and last can of evaporated milk in large pan to boil. Bring to a rolling boil, boil for 4 minutes or until a candy thermometer reads 234 degrees F, stirring constantly. Remove from heat.
5. Mix in the chocolate and last jar of marshmallow creme until melted. Add 1/2 cup peanuts and 1 tsp vanilla, mix well. Pour over the peanut butter layer, spread evenly, and sprinkle with 1/2 cup peanuts. Cool at room temperature for 4 hours before cutting to serve. Store at room temp in a tightly covered container.
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