"My children and I made up this recipe together and we've been making it for years," Mary Ann Lo Presti Smith writes. "The fudge keeps quite well and moist in a sealed plastic container. The flavor of peanut butter is even better the next day."
PEANUT BUTTER FUDGE
3/4 cup butter or margarine
3 cups sugar
1 (5-ounce) can evaporated milk
1 (12-ounce) package peanut butter chips
1/4 cup peanut butter
1 (7-ounce) jar marshmallow cream
1 cup chopped peanuts
1 teaspoon vanilla
Microwave butter on HIGH 2 minutes or until melted. Add sugar and evaporated milk and mix well. Microwave on HIGH 5 minutes or until mixture begins to boil. Stir after 3 minutes. Mix well, scraping bowl. Microwave 5 1/2 minutes. Stir after 3 minutes.
Stir in peanut butter chips and peanut butter until melted. Stir in marshmallow cream. Add peanuts and vanilla. Mix well. Pour into greased 8-inch pan. Cool at room temperature. Cut into 1-inch squares. Makes 3 pounds.
--MARY ANN LO PRESTI SMITH
The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.