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Makes 3 dozen candies3 tablespoons light corn syrup 2 tablespoons Butter Flavor CRISCO 2 tablespoons half-and-half 1 package (11-1/2 ounces) peanut butter chips (2 cups) 1 teaspoon vanilla 1 cup chopped salted peanuts, (optional) Filling: 2 tablespoons Butter Flavor CRISCO 3 cups miniature marshmallows 1 tablespoon half-and-half Line baking sheet with wax paper; grease. Set aside. In small saucepan combine corn syrup, Butter Flavor Crisco, half-and-half, peanut butter chips and vanilla. Cook over low heat, stirring constantly, until mixture is smooth. Stir in peanuts. Spread mixture into a 17 x 8-inch rectangle on prepared wax paper. Set aside. For filling, in small saucepan melt Butter Flavor Crisco over low heat. Sir in marshmallows and half-and-half. Continue to cook and stir over low heat until marshmallows melt and mixture is smooth. Remove from heat. Spread filling to within 1 inch of edges of peanut butter layer. Beginning with longest edge, roll into log. Refrigerate for about 1 hour, or until firm. Cut into 1/2-inch slices. |
