• 1/3 cup boiling water
• 1 3/4 tsp. stevia extract (see page xii for brand variances)**
• 6 Tbsp. unsalted butter, cut in small pieces
• 1 1/2 tsp. vanilla extract, divided
• 1 cup (8 oz.) instant nonfat dry milk
• 6 oz. unsweetened baking chocolate, chopped (look for Scharffen Berger or Ghirardelli brand)
• 1 cup natural peanut butter

Place chocolate and peanut butter in a microwave-safe bowl and cover. Melt chocolate and peanut butter in microwave for a minimum of 1 1/2 minutes on high. Stir well and microwave another 20 seconds or until the mixture is melted and smooth when stirred. Add butter/milk mixture to peanut butter/chocolate and stir well with electric mixer or by hand. Stir in remaining 1 tsp. vanilla extract.

Foil line an 8" square pan and pour fudge into it. Flatten top with knife or wooden spoon. Cover and refrigerate for about 1 hour. Cut into squares. Keep refrigerated. Stays fresh for about 3 to 4 days in fridge or in freezer in an airtight container for up to 2 months.

Sugar Comparison
Nutrition Facts/Serving: 1 square

** This stevia amount is the minimum to use in the recipes.