White Chocolate Peanut Butter Squares
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 large 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 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; allow excess to drip off. 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)
Recipe found here: White Chocolate Peanut Butter Squares