Microwave Candy Bar Fudge

Ingredients

Fudge layer

• 1/2 cup margarine
• 1/3 cup cocoa
• 1/4 cup brown sugar
• 1/4 cup milk
• 3 1/2 cups sifted powdered sugar
• 1 teaspoon vanilla

Caramel-peanut layer

• 30 vanilla caramels
• 1 tablespoon water
• 2 cups unsalted peanuts

Chocolate top

• 1/2 cup semisweet chocolate pieces
• 1/2 cup milk chocolate pieces

Steps

1. Line a 9x9x2-inch pan with foil, extending it over the edges.
2. Microwave the margarine until melted. Stir in the cocoa, brown sugar and milk.
3. Cook uncovered on high for 2 to 2 1/2 minutes, or until the mixture comes to a boil, stirring once. Stir again and cook 1 minute more.
4. Stir in the powdered sugar and vanilla. Spread into the pan.
5. In a glass bowl, combine the caramels and water. Cook at 50% power for 4 to 5 minutes, or until melted, stirring once. Stir in the peanuts and spread over the fudge.
6. In a 2-cup glass measure, cook the chocolate pieces on medium for 2 1/2 to 3 minutes until melted, stirring once. Spread over the caramel layer.
7. Chill until firm. Lift out of the pan with the foil and cut into squares. Serve at room temperature; store in the fridge.

Notes

Makes 64 pieces. The card notes 93 calories per piece (5 g fat, 0 cholesterol, 2 g protein, 12 g carbs, 28 mg sodium).

Photo: stock photo found online.

Rosie Lee’s original recipe card

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