Chocolate-peanut butter fudge

64 squares

Ingredients

Quantity Ingredient
1 pack Peanut butter chips (10 oz)
¾ cup Unsalted creamy-style peanut butter
1 Jar marshmallow cream 7 1/2 oz
¾ cup Sugar
⅔ cup \"Lite\" evaporated skim milk
2 tablespoons Unsalted butter
¼ teaspoon Salt
8 ounces Semisweet chocolate pieces 1 1/4 cups
4 ounces Unsweetened chocolate (4 squares)
½ cup Peanuts; chopped (optional)

Directions

1. Line 9-inch square pan with foil.

2. Combine peanut butter chips and peanut butter in top of double boiler set over hot, not boiling, water; stir occasionally until melted and smooth. Remove from heat; cool mixture slightly.

3. Meanwhile, combine marshmallow cream, sugar, milk, butter and salt in medium-size heavy saucepan. Place over medium heat and bring to full rolling boil; cook, whisking occasionally, for 5 minutes.

Remove from heat. Add chocolate pieces and squares, stirring constantly, until melted and smooth.

4. Pour 1¾ cups chocolate mixture into prepared pan, spreading evenly; refrigerate 5 minutes.

5. Pour slightly cooled peanut mixture over chocolate in pan. Using thin metal spatula, carefully spread over chocolate to sides of pan.

Top with remaining chocolate mixture, spreading to cover the peanut butter mixture completely. Using a thin metal spatula and gently lifting, slightly swirl the peanut-chocolate mixture in figure 8s over the entire surface. Sprinkle with chopped nuts, if you wish.

Chill overnight. Cut into 64 squares.

NOTE: Fudge can be frozen in a tightly sealed container for up to 2 weeks.

Nutrient value per square: 90 calories, 2 g protein, 5 g fat, 11 g carbohydrate, 25 mg sodium, 1 mg cholesterol. Exchanges: ⅕ starch/bread, ½ fruit, 1 fat. from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94

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