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Jingle Bell Fudge

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Submitted by gmh50

YIELD

64 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

12 346.8
OUNCES ML/G BUTTERSCOTCH CHIPS
½ 118
CUP ML PEANUT BUTTER
chunky
158
½ 118
CUP ML WALNUTS
chopped

Directions

Combine butterscotch chips and peanut butter in top of double boiler.

Place over, not boiling water until butterscotch melts; remove from water.

Stir until blended; add milk and stir just until blended.

Spread in foil-lined 8-inch square pan.

Press chopped nuts into surface, if desired, and chill until firm.

Cut into 1-inch squares.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 48 38% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 34mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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