Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line baking sheets with wax paper. mix peanut butter, butter and vanilla until creamy. combine cocoa mix and powdered sugar in another bowl. stir in peanut butter mixture. place peanuts in a flat dish. scoop peanut butter mixture into 1 1/2 inch balls. roll in peanuts to coat. place on baking sheets. refrigerate until firm.

Target recipe: line 12-x9-inch (3 l) baking dish with waxed paper; lightly butter paper. set aside. in large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly. remove from heat. stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended. turn in to prepared pan. scatter small dollops of peanut butter over top. using the tip of sharp knife, swirl peanut butter into fudge. chill until set. cut into 1 1/2 inch (4 cm) squares. fudge can be frozen in sealed container for up to 1 month.