Banana-Peanut Fudge

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  • Makes: 54 servings
  • Makes: 2 1/2 pounds; 3 foil pans; 18 pieces per pan
  • Prep: 15 mins
  • Chill: 2 hrs

Banana-Peanut Fudge

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Directions

  1. Butter three 5x3x2-inch foil loaf pans; set pans aside.
  2. In heavy 2-quart saucepan cook and stir baking pieces, condensed milk, and peanut butter over low heat until pieces melt and mixture is smooth. Remove saucepan from heat. Stir in 3/4 cup of the nuts and the banana chips. Spread fudge evenly in prepared pans. Sprinkle evenly with remaining nuts and, if desired, additional banana chips; press lightly into fudge. Cover; chill about 2 hours or until firm.
  3. Give fudge in pans or cut fudge into pieces to give as a gift. To remove from pan, pull foil sides away from fudge* and lift fudge out of pan. Cut fudge into pieces. Wash and dry foil pans. Return fudge pieces to pan.

From the Test Kitchen

*

If fudge is too firm to pull sides of foil pan away, let fudge sit at room temperature for 30 to 45 minutes to soften.

MAKE-AHEAD DIRECTIONS:

Store fudge in the refrigerator for up to 1 week.

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Nutrition Facts (Banana-Peanut Fudge)

  • Per serving:
  • 125 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 3 mg chol. ,
  • 35 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 13 g sugar ,
  • 2 g pro.
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