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 oz jar) Marshmallow Creme
- 2 cups milk chocolate chips
- 1 tsp 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.