Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], 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.

Target recipe: line 8-inch square pan with foil, with ends of foil extending over sides of pan. set aside. microwave chocolate and milk in microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring 2 minutes. stir until chocolate is completely melted. blend in vanilla. spreqd into prepared pan. refrigerate 2 hours or until firm. use foil handles to lift fudge from pan before cutting to serve. cookie fudge: measure 1 1/2 cups mini oreo cookies. (about 37). reserve 25 cookies. cut remaining cookies in half. prepare fudge as directed, adding halved cookies with vanilla. spread into prepared pan. top with reserved cookies in five rows of 5 cookies each. (use cookies as a guide when cutting fudge into squares).