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Almond Roca Milk Chocolate Fudge
3/4 cup evaporated milk
1/4 cup butter
2 1/2 cups granulated sugar
1 3/4 cups (7 ounce jar) Marshmallow Creme
2 cups milk chocolate chips
1 teaspoon vanilla extract
1 cup Almond Roca Buttercrunch, crushed
Combine milk, butter, sugar and Marshmallow Creme in a 3-quart saucepan. Cook over medium heat, stirring constantly until boiling. Continue to cook for 5 minutes.
Remove from heat.
Immediately add milk chocolate chips and vanilla extract. Stir until smooth.
Stir in Almond Roca.
Pour into pan, and cool completely before cutting.
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