TOTAL TIME: Prep: 15 min. + chilling YIELD: 2 pounds (64 pieces).

My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. -Mary Jane Rummel, Linglestown, Pennsylvania

Ingredients

2 teaspoons butter, softened

2 cups sugar

1/2 cup whole milk

1-1/3 cups peanut butter

1 jar (7 ounces) marshmallow creme

Directions

1. Line an 8-in. square pan with foil; grease with butter.

2. In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.

3. Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.

4. Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

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