Serves: 5
Total Calories: 496
Yield: 5 dozen
Mix together peanut butter and marshmallow creme; set aside. Combine powdered sugar and water in a saucepan over medium heat. Bring to a boil; cook for 5 minutes. Pour into peanut butter mixture; beat well. Pour into a greased 9"x9" baking pan. Cool slightly; cut into one-inch squares while still warm.
This Pennsylvania Peanut Butter Fudge recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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