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Luscious Hot Fudge Sauce

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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