You may also like
Categories:Viewed: 105 - Published at: 3 years ago
Ingredients
- 6 ounces BAKER'S White Chocolate
- 1/2 cup PLANTERS Creamy Peanut Butter
- 1/3 cup water
- 1 (3.4 ounce) package JELL-O Butterscotch Instant Pudding
- 3 cups powdered sugar
- 6 tablespoons chopped PLANTERS Dry Roasted Peanuts
Method
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir with whisk 2 min. Gradually stir in sugar; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
