When tea was first introduced in the American colonies, many housewives, in their ignorance, served the tea leaves with sugar or syrup after throwing away the water in which they had been boiled.
1cup REESE'S peanut butter chips
1cup HERSHEY'S semi-sweet -- chocolate chips or semi-sweet chocolate
2 1/4 cups Sugar
1 3/4 cups Marshmallow creme
3/4 cup Evaporated milk
1/4 cup Butter or margarine -- (1/2 stick)
1 tsp. Vanilla extract
Line 8" square pan with foil, extending foil over edges of pan. Measure
peanut butter chips into one medium bowl and chocolate chips into second
medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan.Stir remaining 1/2 hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1 1/2 hours or until firm. Cut into 1" squares. Store tightly covered in refrigerator.
Makes about 60 pieces or about 2 pounds candy.
