PEANUT BUTTER FUDGE:Decrease almond bark to 6 ounces. Add 1/2 cup peanut butter with the marshmallow creme. Substitute 3/4 cup chopped dry roasted peanuts for the walnuts.
The recipe originally comes from Stacie Caplan & Adrienne Savino owner's of New York City's Bow-Wow Bakery.
**Also try : www.tvfn.com/recipes ( link to Three Dog Bakery for "recipes for the pampered pooch"!
Any blender will make a shake, although the kind with large blades at the bottom tends to pulverize the ice cream quickly, making for a thin shake. Don't overmix! Good vanilla ice cream and very cold milk are crucial for that velvety texture.
