1 1/2 cups granulated sugar
1/2 cup unsalted butter (1 stick)
1 – 5 oz can evaporated milk
1 – 8 oz pkg Campfire® Gingerbread Marshmallows
1 1/2 cups Campfire® Mini Marshmallows
12 oz chopped white chocolate
1/2 tsp vanilla extract
2 cups walnuts coarsely chopped, divided
Line a 9×13 inch glass dish with foil. Spray lightly with non-stick baking spray. Set aside.
Heat sugar, unsalted butter, evaporated milk, Gingerbread marshmallows, and mini marshmallows in a large saucepan over medium heat, stirring until butter and marshmallows are melted.
Bring mixture to a boil stirring constantly. Boil and stir for 5 minutes.
Stir in chopped white chocolate and vanilla extract, stirring until white chocolate is melted. Stir in 1 1/2 cups of the walnuts.
Immediately spread into prepared pan and sprinkle with remaining walnuts.
Refrigerate for several hours or overnight. Cut into about 1-inch squares.
Store in airtight container in refrigerator.
Recipe by: Jelly Toast
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