Peanut Butter Fudge
Serves 6 to 8. Recipe is by Ramon Biggio.
1 (18-oz.) jar peanut butter, crunchy or creamy
12 ozs. semisweet chocolate chips
1 (14-oz.) can sweetened condensed milk
½ tsp. vanilla extract
1. Spoon out peanut butter into slow cooker and add in chocolate chips.
2. Cook on High for 10 to 15 minutes or until melted. Stir.
3. Pour in condensed milk and vanilla. Stir and continue cooking on High for 10 minutes.
4. Pour into 9x9-inch dish lined with wax paper. Refrigerate until firm and cut into squares.