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Ingredients
- 1 stick oleo
- 4 Tbsp. cocoa
- 6 Tbsp. evaporated milk
- 1 lb. box powdered sugar
- 3 Tbsp. peanut butter (smooth)
Method
- In 2-quart saucepan, melt oleo.
- Do not get too hot.
- Add cocoa and milk; mix well.
- Stir in powdered sugar; bring to a bubbling boil stirring constantly.
- Cook 2 or 3 minutes more. Remove from heat; stir in vanilla and peanut butter.
- Stir until cooled slightly and begins to firm.
- Pour into greased (oleo) 8 x 8-inch dish.
- Cut into squares when cool.
