Melt-In-Your-Mouth Chocolate-Peanut Butter Fudge

1. 1

   With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.

2. 2

   Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).

3. 3

   Microwave on high for 2 1/2 minutes.

4. 4

   Remove from microwave with oven mits and add vanilla.

5. 5

   With a hand-held mixer, beat at medium-high speed until smooth.

6. 6

   If desired, stir in walnuts.

7. 7

   With a rubber spatula, turn out into previously greased cake pan and spread evenly.

8. 8

   Chill for 1 hour or until solid.

9. 9

   Cut into squares.

10. 10

    Store refrigerated for up to two weeks (that is if it makes it that long!).

11. 11

    VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.