Serves: 5
Total Calories: 681
Yield: 24 pieces
Bring sugar and evaporated milk to a full boil in a large saucepan. Stir constantly for exactly 6 minutes. Remove from heat and add margarine, chocolate chips, peanut butter, and pecans. Stir until thoroughly combined.
Pour into an 8 x 8-inch pan and refrigerate for at least 6 hours.
This Peanut Butter Fudge recipe is from the Peanut Butter Sweets Cookbook. Download this Cookbook today.
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