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Peanut Butter Chocolate Fudge
Source: dLife

Marshmallow and chopped peanuts make this fudge special.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Other Carbs
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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1 1/2 cup  sugar
5 oz  evaporated milk
0 1/2 cup  low sodium, low sugar peanut butter
1 3/4 cup  Marshmallows, miniature
1 cup  semi sweet chocolate chips
0 1/2 cup  peanuts
0 1/2 tsp  vanilla extract
  1. Line an 8x8x2 inch baking dish with foil extending over the edges of the dish. Spray foil with nonstick cooking spray and set aside.
  2. Generously spray the bottom and sides of a 2 quart heavy pan with nonstick cooking spray.
  3. 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.
  4. Remove pot from heat and add in remaining ingredients. Stir until well mixed, then beat by hand for 1 minute.
  5. Spread fudge into pan evenly and score with a knife into squares while still warm.
  6. Cover and refrigerate 2-3 hours until firm.
  7. 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.

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