HOLIDAYS: PEANUT BUTTER CHOCOLATE FUDGE (click here to print)

 you only use a little to get a lot of sweet.

Chocolate-Peanut Butter Fudge, Sweetened with Stevia

This recipe makes 25 servings; one serving equals a 1 1/2” square. The fudge stays refrigerator-fresh for three to four days, and can be frozen in an airtight container up to two months.
You will need:

• 1/3 cup boiling water
• 1 3/4 teaspoon stevia extract
• 6 tablespoons unsalted butter, cut into small pieces
• 1 1/2 teaspoon vanilla extract, divided
• 1 cup instant nonfat dry milk( for Keto use whey protein powder-Isopure for 0 carbs)
• 6 ounces unsweetened baking chocolate, chopped (Scharffen or Ghirardelli brands are recommended)
• 1 cup natural peanut butter

Preparation:

1. Add the stevia to the boiling water and mix until dissolved. Add the butter and stir until most is melted. Add 1/2 teaspoon vanilla extract, stir, and pour into a mixing bowl. Add the dry milk and mix until blended.
2. Put the chocolate and peanut butter in a microwave-safe bowl and cover. Melt the ingredients in a microwave for at least 1 1/2 minutes on high. Stir well and then microwave for 20 more seconds, or until the mixture is melted—completely smooth when stirred. Add the butter/milk mixture and combine by hand or with an electric mixer. Stir in 1 teaspoon vanilla extract.
3. Foil line an 8” square pan and pour the fudge into it. Flatten the top using a knife or wooden spoon. Cover and refrigerate for about an hour. Cut the fudge into squares—refrigerate or store in the freezer.

One square of this fudge has 138 calories, 5g carbs, 2g total sugars, 40mg sodium, 12g fat, 2g fiber, and 4g protein.

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