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Chocolate Peanut Butter Fudge




Source of Recipe


WW Community


Recipe Introduction


Serves: 64 WWP: 1
Per Serving: 61 Calories; 1g Fat (16.6% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.


List of Ingredients




1 (15 1/2 oz.) Can Butter Beans, rinsed and drained
1 Cup Unsweetened Cocoa Powder
3/4 Cup Reduced Fat Crunchy Peanut Butter*
1 Tablespoon Vanilla Extract
5 Cups Confectioners Sugar

Recipe



* If you don’t want nuts in the fudge, use creamy peanut butter instead. It doesn’t change the nutritional information.
Heat beans in the microwave until hot (approx. 1-2 minutes). Place into a food processor and blend until smooth (or you can do this with a fork, but it takes longer).
Add cocoa powder, peanut butter and vanilla; blend to combine. Remove from food processor and place into a large bowl.
Add sugar 1 cup at a time and knead by hand. After all sugar has been added, dough will be very stiff. If the dough is crumbly, add 1/2 teaspoon of water at a time until the dough is smooth (you shouldn’t need anymore than 2 teaspoons total).
Spray an 8X8 inch square pan with butter flavored cooking spray. Press dough into pan evenly using a piece of waxed paper sprayed with butter flavored non-stick cooking spray. Leave waxed paper on top of fudge to keep it from drying out, and refrigerate until firm (about 1 hour).
Cut into 1-inch pieces (8 across and 8 down).

Note: I know it sounds gross having beans in the fudge, but take my word for it, you can't taste the beans! This is good fudge! It's best to keep the fudge covered with plastic wrap in the refrigerator.