(by Shirley McNevich)
2 sticks Parkay margarine (melted)
1lb. Domino's powdered sugar
4 heaping TBSP Hershey's cocoa
1 tsp. vanilla
1 cup Jif peanut butter
In a bowl add melted Parkay, powdered sugar and cocoa--stir until mixed. Add vanilla and peanut butter--stir until smooth. Pour batter into a foil-lined 9 x 11 metal cake pan. Smooth out the top of the fudge using the back of a spoon. Refrigerate overnight. The next day, dump out the fudge on to a cutting board and peel off the foil. Cut into squares.
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