White Chocolate Peanut Butter Squares

Directions

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
• In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.
• Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm.
• In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set.
• In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.