Creamy Peanut Butter
1 1/2 CUPS CREAMY PEANUT BUTTER
2 STICKS (1/2 LB. REAL BUTTER)
1 LB CONFECTIONERS SUGAR
7 OZ. MILK CHOCOLATE BAR
Melt on medium heat – 2 sticks (1/2 lb.) real butter – no margarine substitutes, please & 1 cup creamy peanut butter – use quality brand name only.
No one promised this will be non-fattening.
Heat until just the edges of the mixture begin to bubble. Do not overheat and DO NOT allow
to come to a boil.
Quickly add 1-pound confectioners sugar and mix vigorously using alternating figure eight and circular motions until the mixture is creamy.
Pour the mixture into a 11 x 7 – inch, rectangular biscuit or cake pan. Spread to an even thickness.
Melt 7 or 8 oz. milk chocolate ( Hershey’s or any brand name will work well) together with 1/2 cup of creamy peanut butter on low heat until melted into a fluid. Do not overheat!
Spread the chocolate evenly over the peanut butter / sugar mixture.
Refrigerate for exactly 1 1/2 hours, then cut into 1 1/2 inch squares.
Caution: Longer refrigeration will cause the fudge to crumble.