Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate chips (on defrost setting of microwave or over double boiler). in a medium bowl, beat together peanut butter, cream cheese and butter on medium speed of electric mixer until well blended. add melted chocolate and beat again. add milk and vanilla and beat until smooth. gradually add icing sugar and beat after each addition, scraping down sides of bowl as necessary. stir in walnuts using a wooden spoon. line an 8-inch square baking pan with wax paper or parchment paper and spoon fudge into pan. spread to edges. cover with plastic wrap and refrigerate until firm, about 3 hours. remove fudge from pan and cut into 36 squares. store fudge covered in refrigerator. it will soften if left at room temperature.

Target recipe: mix granulated sugar, milk, peanut butter and corn syrup in sauce pan. heat to a boiling over medium heat, stirring frequently. boil and stir 1 minute; remove from heat. cool, without stirring, until bottom of pan is lukewarm, about 45 minutes. stir in nuts and vanilla, add powdered sugar until mixture is very stiff. press into buttered loaf pan (9x5x3). refrigerate until firm, about 30 minutes. cut into 1 inch squares.