Serves: 3
Total Calories: 1,454
Butter an 8 x 8 x 2-inch baking pan. In a 2-quart saucepan, mix brown sugar, evaporated milk and salt. Stirring over low heat, bring to a boil and boil for 3 minutes. Remove from heat.
Stir in chocolate chips, peanut butter and vanilla until chips are melted and mixture is smooth. Pour into baking pan. Refrigerate at least 4 hours or until firm. Cut into small squares.
This No Fuss Peanut Butter Fudge recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
