Chocolate Peanut Butter Fudge
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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