Chocolate Peanut Butter Fudge |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
INGREDIENTS:
Crisco® Original No-Stick Cooking Spray
1 (18 oz.) jar Jif® Extra Crunchy Peanut Butter
Or 1 (18 oz.) jar Jif® Creamy Peanut Butter
1 (11.5 oz.) package milk chocolate chips
Or 1 (12 oz.) package semi-sweet chocolate chips
1/4 teaspoon almond extract
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
DIRECTIONS:
LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
VARIATION
CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
Cooking time is based on a 1,000-watt microwave oven.
|
| |
|
|
