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Add a photoServings: 25 squares
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Ingredients
- Chopped nuts (optional) 1 c
- Chunky peanut butter 1/3 c
- Confectioners sugar 3/4 c
- Creamy peanut butter 1/3 c
- Creamy peanut butter 1/3 c
- Evaporated milk 1/3 c
- Karo syrup (light or dark) 1/2 c
- Semisweet chocolate chips 3 c
- Vanilla 2 ts
Directions
- Line 8 inch square baking pan with plastic wrap.
- In three quart microwavable bowl, combine corn syrup and evaporated
- milk; stir until well blended. Microwave on high for 3 minutes.
- Stir in chips until melted. Stir in the confectioners sugar, vanilla
- and nuts.
- With wooden spoon beat until thick and glossy. Spread in prepared
- pan.
- Refrigerate two hours or until firm.
- Variations: Marble Fudge - omit nuts. Prepare as above, spread into
- prepared pan. Drop 1/3 cup creamy peanut butter over fudge in small
- dollops. With small spatula, swirl fudge to marbleize. Refrigerate.
- Variations: Peanut Butter Chocolate - prepare as directed above
- adding 1/3 cup chunky peanut butter to batter. Spread in the
- prepared pan. Drop additional 1/3 cup creamy peanut butter over
- fudge in small dollops and with spatula, swirl fudge to marbelize.
- Refrigerate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 25 servings | |
| Calories 202 | |
| Calories from Fat 99 | 49% |
| Total Fat 11.36g | 14% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 70mg | 3% |
| Potassium 153mg | 4% |
| Total Carbs 21.84g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 18.21g | 12% |
| Protein 4.11g | 7% |
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