3 c. sugar
1 c. evaporated milk
3/8 c. butter
2 c. marshmallow creme
12 oz. white almond bark, cut into pieces
1 c. chopped pecans, optional
Bring sugar, butter, and milk to a boil over low heat, stirring constantly. Cook to 237 degrees. Remove from heat. Add marshmallow creme, white chocolate, and pecans. Stir until melted. Pour into sprayed 9x13 pan. Refrigerate at least 1 hour. Cut into pieces.
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