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Ingredients
- 4 blocks (4 ounce) unsweetened baking chocolate
- 1 c. light cream
- 1 c. sugar
- 1/4 c. creamy peanut butter
- 1 1/2 teaspoon vanilla
Directions
- Put together chocolate and cream in medium saucepan or possibly double boiler. Cook over low heat, stirring constantly, till chocolate is melted and mix is smooth. Add in sugar and peanut butter; continue cooking till slightly thickened. Remove from heat; stir in vanilla. Pour into fondue pot or possibly chafing dish; serve warm with Fondue Dippers. Yield: 2 cups.FONDUE DIPPERS: In advance, prepare a selection of the following: marshmallows, angel food, sponge or possibly lb cake pcs; strawberries, grapes, pineapple chunks, mandarin orange segments, cherries, kiwi, fresh fruit slices and/or bananas. Drain fruit well. Brush fresh fruit with lemon juice or possibly Fresh Fruit Dip to prevent fruit from turning brown. A great idea for Sunday afternoon football games.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 146 | 53% |
| Total Fat 17.2g | 22% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 54mg | 2% |
| Potassium 204mg | 6% |
| Total Carbs 32.36g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 25.77g | 17% |
| Protein 4.41g | 7% |
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