Ok- taken a bit of a hiatus. I am currently taken two master's level classes to finish my Master's degree in Reading in July. That with two kiddos, a job, and husband has taken priority. I promise to put some more stuff in later this weekend. Have a Great One! Kelli
Submitted by: Ami Griggs, Fort Smith, AR
So I've been meaning to send you this recipe for a long time. I make it all the time for school potlucks. You know teachers love sweets, and this is really rich. Doesn't really have to be called "Valentines" fudge...it's good any time of year! And it's the easiest fudge I've ever heard of or made.
1 jar creamy peanut butter
1 bag semi-sweet chocolate chips
1 pkg almond bark
1. Microwave choc chips until melted, stirring occasionally.
2. While chips melt, heat the jar of peanut butter in a nonstick saucepan over medium heat until it reaches a creamy consistency you can easily stir with a spoon.
3. Stir melted choc chips into peanut butter and remove from heat.
4. Melt almond bark either in microwave or in a double boiler.
5. Line a 9x13 pan with wax paper or parchment paper. Be sure to cover the sides of the dish as well.
6. Pour peanut butter/choc mixture in lined pan.
7. Drop large spoonfuls of melted almond bark randomly into the mixture. Use as little or as much as you like.
8. Use a knife or skewer to "swirl" the almond bark around in the fudge mixture. Don't mix it too much or you will lose the swirl effect.
9. Cool on counter for 2 hours, then place in fridge for 2 more hours or overnight.
10. Lift out fudge using wax paper and cut into bite size squares.