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•1/3 cup boiling water
•3/4 tsp. stevia extract (see the book Sensational Stevia Desserts for brand variances)
•4 Tbsp. unsalted butter, cut in small pieces
•1 ½ tsp. vanilla extract, divided
•1 cup (8 oz.) instant nonfat dry milk
•1 pkg. (12 oz.) chocolate chips*
•1 cup natural peanut butter†
Place chocolate chips and peanut butter in a microwave-safe bowl and cover. Melt chocolate chips and peanut butter in microwave for a minimum of 2 minutes.** Stir well and microwave another 30 seconds or until the mixture is melted and smooth when stirred. Add butter/milk mixture to peanut butter/chocolate and blend well with electric mixer or by hand. Add remaining 1 tsp.vanilla and stir thoroughly.
Foil line an 8" square pan and place fudge in it. Flatten top with knife or wooden spoon. Cover and refrigerate for about 1 hour. Cut into squares. Keep refrigerated. Stays fresh for 3 to 4 days in fridge or in freezer in an airtight container for up to 2 months.
*You can use carob chips instead of chocolate chips.
†Before placing peanut butter in measuring cup, spray cup with vegetable/canola oil spray so it comes out easier and doesn’t stick to the inside of the cup.
** You may need to melt the chocolate for as long as 2 minutes and 20 seconds. Watch carefully, you don’t want it to burn!