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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peanut Butter Chocolate Fudge

Source: dLife

Marshmallow and chopped peanuts make this fudge special.

Nutrition Facts

Makes 64 servings
Amount Per Serving

Calories	57.4

Total Carbs	7.8 g

Dietary Fiber	0.2 g

Sugars	4.5 g

Total Fat	2.7 g

Saturated Fat	1.0 g

Unsaturated Fat	0.2 g

Potassium	14.8 mg

Protein	1.2 g

Sodium	8.3 mg

Dietary Exchanges 2.7 Fat, 0.0 Milk, 0.4 Other Carbs, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup sugar 5.0
5 oz evaporated milk 0.5
0 1/2 cup low sodium, low sugar peanut butter 1.75
1 3/4 cup Marshmallows, miniature 1.0
1 cup semi sweet chocolate chips 0.5
0 1/2 cup peanuts 0.5
0 1/2 tsp vanilla extract

Directions

Line an 8x8x2 inch baking dish with foil extending over the edges of the dish. Spray foil with nonstick cooking spray and set aside.
Generously spray the bottom and sides of a 2 quart heavy pan with nonstick cooking spray.
Add in sugar, milk, and peanut butter and cook over medium high heat, stirring constantly, until mixture boils. Lower heat to medium and continue cooking for 6 minutes, stirring constantly.
Remove pot from heat and add in remaining ingredients. Stir until well mixed, then beat by hand for 1 minute.
Spread fudge into pan evenly and score with a knife into squares while still warm.
Cover and refrigerate 2-3 hours until firm.
Use foil to lift out of pan and place on cutting board. Cut into 64 small squares and store in a tightly covered container in the refrigerator for up to 1 month.