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  • Ben Ford
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  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

Ingredients

2 cups	pure cane sugar
2 cups	brown sugar
3/4 cup	milk
16 oz	jar creamy peanut butter
7 oz	jar marshmallow crème
1 teaspoon	vanilla Vanilla Selections Options Nielsen-Massey Madagascar Vanilla Price: $8.99 LorAnn Oils Flavor Fountain Ice Cream Flavorings Price: $11.99 Nielsen-Massey Pure Extracts Price: $10.99 LorAnn Oils Baking & Flavoring Emulsions Price: $5.95 View More

Cooking Instructions

Line a 9x13 baking pan with foil. Grease all sides of the foil with butter or nonstick baking spray. In a large, heavy bottom sauce pan add sugars and milk and stir to combine. Oven medium low heat, stirring occasionally, bring mixture to a full boil. Boil for three minutes without stirring. Remove from heat and quickly add peanut butter, marshmallow crème and vanilla. Beat until smooth. Pour in prepared pan. Allow to cool completely. Cut in squares.

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