* 1 tablespoon plus 3/4 cup butter, divided
* 3 cups sugar
* 2/3 cup evaporated milk
* 1 package (10 ounces) peanut butter chips
* 1 jar (7 ounces) marshmallow creme
* 1 cup chopped nuts
* 1 tablespoon vanilla extract
* 1-1/2 pounds white candy coating, coarsely chopped
* 1/2 cup semisweet chocolate chips, optional
* 1 teaspoon shortening, optional
* Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in the peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.
* Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm.
* In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; place on waxed paper-lined baking sheets until set.
* In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.
Yield: 3-1/4 pounds (about 9-1/2 dozen).
~~Country Woman Christmas Annual 2001~~