Chocolate Peanut Butter Fudge

  • Yield : 48 pieces
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  • Crisco(R) Original No-Stick Cooking Spray
  • 1 (18 oz.) jar Jif(R) Extra Crunchy Peanut Butter or 1 (18 oz.) jar Jif(R) Creamy Peanut Butter
  • 1 (11.5 oz.) package milk chocolate chips
  • 1 (12 oz.) package semi-sweet chocolate chips
  • 1/4 teaspoon almond extract
  • 1 (14 oz.) can Eagle Brand(R) Sweetened Condensed Milk


Step 1

LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.

Step 2

PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.

Step 3

STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.

Step 4


Step 5

CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.

Step 6

Tip:Cooking time is based on a 1,000-watt microwave oven.

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