Creamy Marshmallow-Peanut Butter Fudge

Directions

1. 1
   Line 13x9-inch pan with foil.
2. 2
   Lightly grease foil; set aside.
3. 3
   Place sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly.
4. 4
   Boil 5 min., stirring constantly.
5. 5
   Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently.
6. 6
   Spread immediately into prepared pan.
7. 7
   Sprinkle with peanuts; press lightly into fudge.
8. 8
   Refrigerate several hours or overnight.
9. 9
   Cut into 48 squares.
10. 10
    Store in airtight container in refrigerator.
11. 11
    For creamier fudge, let fudge stand at room temperature about 1 hour before serving.