Jingle Bell Fudge
Yield
64 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
butterscotch chips
|
|
| ½ | cup |
peanut butter
chunky |
|
| ⅔ | cup |
milk, sweetened condensed
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
butterscotch chips
|
|
| 118 | ml |
peanut butter
chunky |
|
| 158 | ml |
milk, sweetened condensed
|
|
| 118 | 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.
