Chocolate Peanut Butter Fudge

Makes 36 servings

Cooking Spray
1 (14 oz) can fat-free sweetened condensed skim milk
1 (12 oz) pkg reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanut butter
1 tbsp light-colored corn syrup
1 tsp vanilla extract

Line an 8-inch square baking pan with foil, and coat foil with cooking spray.  
Set aside.  Combine milk and next 3 ingredients in a medium saucepan; cook
over low heat until chocolate melts, stirring frequently.  Remove from
heat; stir in vanilla.  Pour chocolate mixture into prepared pan, spreading evenly.
 Cover and chill at least 2 hours.  Lift foil from pan, and turn fudge out onto
a cutting board.  Cut into 36 squares.  Store between layers of wax paper
in an airtight container in refrigerator.

POINTS:  2.5 (2)

PER SERVING: 85 Calories/2.2 g Total Fat/30 mg Sodium
15.2 g Carbohydrate, 0.1 g Total Fiber/1.7 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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