Make Ahead, Quick Fix

Buckeye Fudge

Prep Time: 15 Minutes Start to Finish: 2 Hours 45 Minutes 64 pieces

1 Line 9-inch square pan with foil; spray foil with cooking spray.

2 In large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes, stirring well after each minute, until melted and smooth.

3 Stir in condensed milk, peanut butter and peanuts until blended. (Mixture will be thick.) Press evenly in pan. Refrigerate 30 minutes.

4 In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Spread evenly over chilled fudge. Refrigerate 2 hours or until chocolate is set.

5 Use foil to lift fudge from pan. Cut into 8 rows by 8 rows. Store covered in refrigerator.

1 Piece: Calories 107; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 4mg; Sodium 47mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½

Make-Ahead Magic Fudge can be stored in the refrigerator up to 1 week.

Kitchen Secrets Peanut butter chips can be very heat sensitive, so it is important to reduce the power level when melting them in the microwave.

Kitchen Secrets To easily line pan with foil, turn pan upside down. Tear off a piece of foil longer than the pan. Smooth foil around pan bottom, then remove. Turn pan over, and gently fit shaped foil into pan. When fudge is cooled completely, lift out of pan by foil “handles,” peel back foil and cut fudge into pieces.