Ingredients:
• ½ cup light corn syrup
• 1/3 cup evaporated milk
• 18 ounces semisweet chocolate chips
• ¾ cup powdered sugar
• 1/3 cup crunchy peanut butter
• 2 teaspoons vanilla
• 1/3 cup creamy peanut butter
Preparation:
In saucepan, combine corn syrup and evaporated milk. Stir until well blended. Cook over medium heat until mixture boils. Remove from heat immediately. Stir in chocolate chips. Cook slowly over low heat, stirring constantly until chips are melted. Remove from heat. Stir in powdered sugar, crunchy peanut butter, and vanilla. Beat until thick and glossy. Spread into 8x8-inch pan lined with foil. Spoon creamy peanut butter onto fudge mixture and swirl to marbleize. Refrigerate overnight.
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p29'.
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