Another gem by Melinda Wells

Carole Moore Adams’ Quick & Easy Nut Butter Fudge

½ cup honey (butter inside of the measuring cup to make the honey slide out easily)
¼ cup butter (half a ¼ pound stick)
1 cup dark or semi-sweet chocolate chips
1 cup nut butter: smooth or crunchy, any kind such as almond, cashew, peanut (Butter inside of measuring cup so nut butter will slide out smoothly after measuring)
1 teaspoon vanilla extract


1.  Line an 8 x 8 x 2 inch pan with parchment or wax paper.
2.  Put honey, butter and chips into the top of a double boiler – over hot, not boiling water – and stir constantly until ingredients are melted and thoroughly mixed together.
3.  Remove top part of double boiler and stir in the nut butter and the vanilla.
4.  Pour fudge mixture into the prepared pan. Chill in refrigerator until set, about one hour. Cut fudge into 1-inch squares. Insert a toothpick into each square for easy pick-up.