RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1956
| View Recipe |
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| Recipe Name: |
Chocolate Peanut Butter Chip Fudge |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-19
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8-inch square baking pan |
| Suggested Sides: |
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| Comments: |
For Christmas, I use chocolate mint chips instead of peanut butter chips. Also, Nestle has a lot of swirled chips that work really nicely in this. My favorites are the raspberry/chocolate ones. If you prefer, you can use dark or milk chocolate chips in lieu of semi-sweet.
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Ingredients:
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Directions:
Line 8 inch square pan with foil.
In heavy saucepan over low heat, melt chocolate chips with sweet condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. |
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| Nutrition per Serving: |
| Calories: |
8519 |
Total Carbs: |
100.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
100.0 |
Fat: |
100.0 |
Protein: |
99.99 |
| Fiber: |
2.00 |
Sodium: |
3320.16 |
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