This recipe comes from my late Aunt Sue Mac, my mother’s baby sister.

Diamond Fudge
6 oz. pkg. semisweet chocolate morsels
1 cup creamy peanut butter
1/2 cup butter or margarine
1 cup sifted powdered sugar

Cook first three ingredients in a sauce pan over low heat, stirring constantly, just until mixture melts and is smooth. Add powdered sugar and stir until smooth. Spoon into a buttered 8 x 8 square pan. Chill until firm. Let stand at room temperature about 10 minutes before cutting into squares. Store in refrigerator. Yields 1 1/2 pounds.