No Fuss Peanut Butter Fudge

1. 1

   Butter an 8 x 8 x 2-inch baking pan or small rectangular pan. In a 2-quart saucepan, mix brown sugar, evaporated milk and salt. Stir over low heat.

2. 2

   Bring to a boil; boil for 3 minutes.

3. 3

   Remove from heat.

4. 4

   Stir in chocolate chips, peanut butter and vanilla until chips are melted and mixture is smooth.

5. 5

   Pour into baking pan.

6. 6

   Refrigerate at least 4 hours, or until firm.

7. 7

   Cut into small squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.