It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chocolate Marshmallow Peanut Butter Fudge
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- #35359
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 jar (7 ounce size) marshmallow cream
1 package (7 ounce size) semisweet chocolate chips
2/3 cup evaporated milk
1/2 cup peanut butter
2 teaspoons vanilla extract
3 cups sugar
directions
Mix half the sugar and half the milk in pan, stirring on medium heat to boil, then stirring constantly 4 minutes.
Remove from heat and add half the vanilla and all the chocolate chips. Blend; add 1/2 the marshmallow cream. Blend together until marshmallow is melted and mixture is creamy. Pour into 9" X 13" pan.
Repeat instructions listed, except add the peanut butter, not the chocolate. Pour over the chocolate fudge layer and let set up at room temperature, then refrigerate.
added by
twbart72
nutrition data
409 calories, 12 grams fat, 77 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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