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posted in Food & Drink > Recipes

    Serves: 25 pieces
    For The Graham Cracker Crust:
    • 4 Honey Maid Graham Cracker Sheets
    • 2 TBS butter melted
    • ¼ cup sugar
    For the Chocolate Peanut Butter Fudge:
    • 1 7oz jar marshmallow creme
    • 1½ cups white sugar
    • 1 5oz can evaporated milk
    • ¼ cup butter
    • ¼ tsp salt
    • 1½ cups chocolate chips
    • 1 cup Skippy peanut butter
    • 1 tsp vanilla
    For the marshmallow swirl:
    • ½ cup mini marshmallows

    1. Preheat your oven to 375 degrees.
    2. Line an 8x8 baking pan with aluminum foil. Leave extra so it hangs over each edge.
    3. Crush your graham crackers into a fine powder. Combine them with your butter and sugar.
    4. Pour your crust into the bottom of your prepared pan and press down with a spatula to make an even layer.
    5. Bake for 15 minutes until the edges are golden brown. Set aside.
    6. In a large sauce pan over medium heat, combine your marshammlow creme, sugar, evaporated milk, butter and salt.

    1. Bring to a boil stirring occasionally. Once boiling set a time for 5 minutes and stir constantly.
    2. Remove from heat and separate ½ cup of mixture and mix it with your mini marshmallows till smooth.
    3. Add your chocolate chips, peanut butter and vanilla in with the rest of the cooked mixture and stir until mixture is smooth.
    4. Pour fudge over your graham cracker crust.
    5. Spoon marshmallow mixture over the fudge and swirl with a knife.
    6. Top with graham cracker crumbles and chocolate pieces for look, if desired.
    7. Place in fridge and chill for 2 hours.


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