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Serves: 2
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1/4 cup semi-sweet chocolate chips
1/4 cup chunky peanut butter
1/4 cup light corn syrup
1 tablespoon water
1/4 teaspoon vanilla extract
Place chocolate chips, peanut butter, corn syrup and water in a 1-quart saucepan. Over medium heat, heat for 1 minute or until chips melt, stirring occasionally. Remove from heat.
Stir in vanilla until blended.
Serve warm over ice cream. Cover and refrigerate leftovers up to 2 months. Reheat before serving.
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