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INGREDIENTS
9 tablespoons unsalted butter, divided 3 milk chocolate candy bars (15.5 oz total), broken into pieces 4 cups (23 oz) semisweet chocolate chips 1 (7 oz) jar marshmallow creme 1 (12 oz) can evaporated milk 2 1/2 cups granulated sugar 2 cups chopped walnuts
PREPARATION
Line 9”x13” pan with foil and grease foil with 1 tablespoon butter. In a large heat-proof bowl add candy bars, chocolate pieces, marshmallow creme, and walnuts. In saucepan heat milk, sugar, and remaining butter over medium-low heat. Boil for 4 minutes stirring often. Pour hot milk over chocolate and stir until well combined. Pour into foil-lined pan and level with back of spoon. Cover and refrigerate for 2 hours or until firm. Lift fudge from pan using foil. Cut into 1” squares and keep in airtight container in refrigerator for up to 3 weeks.
