| Yield: | 48 pieces |
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 (18 oz.) jar Jif® Extra Crunchy Peanut Butter or 1 (18 oz.) jar Jif® Creamy Peanut Butter
- 1 (11.5 oz.) package milk chocolate chips
- 1 (12 oz.) package semi-sweet chocolate chips
- 1/4 teaspoon almond extract
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Instructions
- LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.
- PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
- STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
- VARIATION
- CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
- Tip:Cooking time is based on a 1,000-watt microwave oven.
Reviews
Can use vanilla too
Food network has it listed to use a bag of milk chocolate and semi-sweet, I checked it against the Jif site and it is only one bag, either milk chocolate or semi-sweet. Didn’t realize it until I was in the middle of cooking it and it became too stiff, I just added another sweetened condensed milk, hopefully it will save the fudge.