Peanut Butter Cocoa Fudge
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1 cup plus 3 tablespoons chunky peanut butter
1 cup butter (no substitutes)
3-1/2 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
In a saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from heat; stir in confectioner's sugar, cocoa and vanilla. Mix thoroughly, but it starts to harden up fast. Spread into a buttered 8-inch quare pan. Freeze for 30 mintues or just until firm before cuting into squares. Store at room temperature.
Yield: Almost 2 pounds.