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C
hocolate-Peanut Butter Fudge II
 


Chocolate-Peanut Butter Fudge II

© Lisa Jobs

Serving Size: 1 square (1 1/2" x 1 1/2") • Total Servings: 25
  • 1/3 cup boiling water
  • 1 3/4 tsp. stevia extract (see page xii for brand variances)**
  • 6 Tbsp. unsalted butter, cut in small pieces
  • 1 1/2 tsp. vanilla extract, divided
  • 1 cup (8 oz.) instant nonfat dry milk
  • 6 oz. unsweetened baking chocolate, chopped (look for Scharffen Berger or Ghirardelli brand)
  • 1 cup natural peanut butter
Measure 1/3 cup boiling water and add stevia. Mix until dissolved. Add the butter and stir until most of it is melted. Add 1/2 tsp. vanilla extract and stir. Pour in mixing bowl and add the dry milk. Mix until blended.

Place chocolate and peanut butter in a microwave-safe bowl and cover. Melt chocolate and peanut butter in microwave for a minimum of 1 1/2 minutes on high. Stir well and microwave another 20 seconds or until the mixture is melted and smooth when stirred. Add butter/milk mixture to peanut butter/chocolate and stir well with electric mixer or by hand. Stir in remaining 1 tsp. vanilla extract.

Foil line an 8" square pan and pour fudge into it. Flatten top with knife or wooden spoon. Cover and refrigerate for about 1 hour. Cut into squares. Keep refrigerated. Stays fresh for about 3 to 4 days in fridge or in freezer in an airtight container for up to 2 months.

Sugar Comparison
Nutrition Facts/Serving: 1 square

This Recipe
Calories
Carbohydrates
Total Sugars
Fiber
Fat
Cholesterol
Sodium
Protein

138
5g
2g
2g
12g
8mg
40mg
4g
Traditional "Sugar" Recipe
Calories
Carbohydrates
Total Sugars
Fiber
Fat
Cholesterol
Sodium
Protein

109
20g- 4 times more!
19g- 9.5 times More!
0g
3g
3mg
31mg
2g

** This stevia amount is the minimum to use in the recipes.

 
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