If you like Reeses Peanut Butter Cups . . .

Chocolate Peanut Butter Fudge
Makes 24 pieces
1 spray cooking spray
1 tbs I cant believe its not butter light spread
1/3 cup fat free evaporated milk
½ cup splenda
6 oz semi sweet chocolate chips
7 large marshmallows
4 tsp Skippy Natural Creamy peanut butter

1. Spray a small glass dish or pan with cooking spray (like 5x5 or 6x4 – or double the recipe and use a 8x8)
2. In a small pot, combine splenda, butter, and evaporated milk. Stir to a boil.
3. Reduce heat and continue stirring for 3 minutes
4. Stir in chocolate chips until smooth
5. Stir in marshmallows, breaking them up with a wooden spoon to help them melt
6. Stir in 3 tsp of the peanut butter
7. Pour into prepared dish, making sure its even across the dish
8. Place the last tsp of peanut butter on top and swirl into the fudge to make a decoration (or just swirl until blended into the fudge)
9. Refrigerate for 2 hours (you can place in the freezer to speed up the process)
10. Cut into 24 equal pieces
50 cals, 3g fat, 5g carbs, 1g protein, 0g dietary fiber, WW points = 1