Chocolate Peanut Butter Fudge Using Stevia

 Serving Size: 1 square (1 1/2 x 1 1/2")

 Total Servings: 25

Description
This easy-to-make Chocolate-Peanut Butter Fudge recipe uses stevia as the sweetening alternative to sugar. It is sure to delight with its moist, velvety texture and smooth hint of peanut butter. Using a small amount of ingredients, this flavorful dessert delivers huge melt-in-your-mouth results. Try carob chips instead of chocolate chips to cut the calories even more!

Ingredients
•1/3 cup boiling water •3/4 tsp. stevia extract (see the book Sensational Stevia Desserts for brand variances) •4 Tbsp. unsalted butter, cut in small pieces •1 ½ tsp. vanilla extract, divided •1 cup (8 oz.) instant nonfat dry milk •1 pkg. (12 oz.) chocolate chips* •1 cup natural peanut butter†

Directions Measure 1/3 cup boiling water and add stevia. Mix until dissolved. Add the butter and stir until most of it is melted. Add ½ tsp. vanilla extract and stir. Pour in a mixing bowl and add the dry milk. Mix until blended.

Place chocolate chips and peanut butter in a microwave-safe bowl and cover. Melt chocolate chips and peanut butter in microwave for a minimum of 2 minutes.** Stir well and microwave another 30 seconds or until the mixture is melted and smooth when stirred. Add butter/milk mixture to peanut butter/chocolate and blend well with electric mixer or by hand. Add remaining 1 tsp.vanilla and stir thoroughly.

Foil line an 8" square pan and place fudge in it. Flatten top with knife or wooden spoon. Cover and refrigerate for about 1 hour. Cut into squares. Keep refrigerated. Stays fresh for 3 to 4 days in fridge or in freezer in an airtight container for up to 2 months.

*You can use carob chips instead of chocolate chips.

†Before placing peanut butter in measuring cup, spray cup with vegetable/canola oil spray so it comes out easier and doesn’t stick to the inside of the cup.

** You may need to melt the chocolate for as long as 2 minutes and 20 seconds. Watch carefully, you don’t want it to burn!

Lisa's Note If you use carob chips, reduce your microwave time by 30 seconds (1 min. 30 seconds first) and then microwave in 5 to 10 second increments if carob chips are not melted since they melt faster than chocolate chips.

Nutrition Facts/Serving (with chocolate chips) Calories: 160 Carbohydrates: 12g vs. 20g in traditional fudge recipe with sugar Total Sugars: 9g vs. 19g in traditional fudge recipe with sugar Fiber: 1g Fat: 11g Cholesterol: 6mg Sodium: 40mg Protein: 4g

Nutrition Facts/Serving (with carob chips) <p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; font-weight: inherit; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline;">Calories: 158 Carbohydrates: 11g Total Sugars: 8g Fiber: 2g Fat: 10g Cholesterol: 6mg Sodium: 84mg Protein: 5g

<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; font-weight: inherit; margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; border-style: initial; border-color: initial;">Copyright ©2005 Sensational Stevia Desserts by Lisa Jobs

<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; font-weight: inherit; margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; border-style: initial; border-color: initial;">This Sensational Stevia Desserts recipe and excerpt may not be reproduced or copied without the expressed written permission from Healthy Lifestyle Publishing and the author Lisa Jobs.