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Festive Peanut Butter Chocolate Fudge
Makes about 2-3/4 pounds

 

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Ingredients

  • 3 - cups (1-1/2 packages, 12 ounces each) Hershey�s Semi-Sweet Chocolate Chips
  • 1 - can (14 ounces) sweetened condensed milk (not evaporated milk)
  • Dash salt
  • 1/2 to 1 - cup chopped nuts (optional)
  • 1-1/2 - teaspoons vanilla extract
  • 1-2/3 - cups (10-oz. pkg.) Reese�s Peanut Butter Chips, divided
  • 1/2 - cup whipping cream

Directions

Line 8- or 9-inch square pan with wax paper.

  1. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly.
  2. Remove from heat; immediately stir in nuts, if desired, vanilla and 2/3 cup peanut butter chips. Spread evenly into prepared pan.
  3. Melt remaining 1 cup peanut butter chips with whipping cream over low heat, stirring until thick and smooth.
  4. Spread over top of chocolate.
  5. Refrigerate 2 hours or until firm.
  6. Turn fudge onto cutting board; peel off paper and cut into squares.
  7. Store covered in refrigerator.

 
 
 
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