I found this recipe in a Taste of Home magazine years ago and have been making it for Christmas ever since. It is a quick and easy recipe. I generally have to make a couple batches because it disappears quickly.
Servings: 3-4 dozen
2 cups sugar
1/2 cup milk
1-1/3 cup peanut butter
1 jar (7 ounces) marshmallow cream
In saucepan, bring sugar and milk to a boil over medium heat; boil for 3 minutes. Add peanut butter and marshmallow cream; mix well. Quickly pour into an 8-in square pan lined with aluminum foil. Chill until set. Lift out of pan and peel foil down. Cut into squares.
I learned through some trial and error that you need to stir like a maniac in order to keep the bottom from scorching.
Tags: Christmas Cookie
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