Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
716
Calories
18g
Protein
45g
Fat
63g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups Vanilla wafer crumbs
- 1/2 cup HERSHEY'S Cocoa
- 3 tbsp Sugar
- 2/3 cup Cold butter, cut into pieces
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1 cup REESE'S Peanut Butter Chips
- 1 1/3 cups (6 oz pkg) sweetened dried cranberries or 1-1/3 cups raisins
- 1 cup Coarsely chopped walnuts
- =
Directions
1
Heat oven to 350°F.
2
Stir together crumbs, cocoa and sugar in medium bowl; cut in butter until crumbly.
3
Press mixture evenly on bottom and 1/2-inch up sides of 13x9x2-inch baking pan.
4
Pour sweetened condensed milk evenly over crumb mixture; sprinkle evenly with peanut butter chips and dried
5
cranberries.
6
Sprinkle nuts on top; press down firmly.
7
Bake 25 to 30 minutes or until lightly browned.
8
Cool completely in pan on wire rack.
9
Cover with foil; let stand several hours.
10
Cut into bars.
Recipe sourced from
fandom