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Ingredientes
- 1 c. Peanut butter chips
- 1 c. Chocolate morsels, semi-sweet
- 2 1/4 c. Sugar
- 7 ounce Marshmellow cream
- 3/4 c. Evaporated lowfat milk
- 1/4 c. Butter or possibly margarine
- 1 tsp Vanilla extract
Direcciones
- Line 8-in. square pan with foil, extending foil over edges of pan. In medium bowl, place peanut butter chips. In second medium bowl, place chocolate chips. In heavy 3-quart. saucepan, combine sugar, marshmallow creme, evaporated lowfat milk and butter. Cook over medium heat, stirring constantly, till mix comes to a boil; boil 5 min, stirring constantly. Remove from heat; stir in vanilla. Immediately stir half of the warm mix (1-1/2 c.) into peanut butter chips till chips are completely melted; quickly spread into prepared pan. Stir remaining warm mix into chocolate chips till chips are completely melted. Quickly spread over top of peanut butter layer. Cold to room temperature; chill till hard. Use foil to lift fudge out of pan; peel off foil. Cut into 1-in. squeares. Store in tightly covered container at room temperature.
- Yield: About 5 dozen pcs
- Peanut Butter Fudge: Omit chocolate chips; place 1-2/3 c. (10-oz package) Peanut butter chips in large bowl. Cook fudge mix as directed above. Add in to chips; stir till chips are completely melted. Pour into prepared pan.
- Chocolate Fudge: Omit peanut butter chips; place 2 c. (12-oz package) chocolate chips in large bowl. Cook fudge mix as directed above. Add in to chips; stir till chips are completely melted. Pour into prepared pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 5 servings | |
| Calories 659 | |
| Calories from Fat 244 | 37% |
| Total Fat 28.38g | 35% |
| Saturated Fat 17.21g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 133mg | 6% |
| Potassium 382mg | 11% |
| Total Carbs 105.71g | 28% |
| Dietary Fiber 4.8g | 16% |
| Sugars 97.28g | 65% |
| Protein 7.61g | 12% |
