Chocolate Peanut Butter Fudge
1 (14 oz) can fat-free sweetened condensed skim milk
1 (12 oz) pkg reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanut butter
1 tbsp light-colored corn syrup
1 tsp vanilla extract
Line an 8-inch square baking pan with foil, and coat foil with cooking spray.
Combine milk and next 3 ingredients in a medium saucepan;
cook over low heat until chocolate melts, stirring frequently. Remove from heat;
stir in vanilla.
Pour chocolate mixture into prepared pan, spreading evenly.
Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a
cutting board. Cut into 36 squares. Store between layers of wax paper in an
airtight container in refrigerator.
Makes 36 servings