4 blocks (4 oz.) unsweetened baking chocolate
1 c. light cream
1 c. sugar
1/4 c. creamy peanut butter
1 1/2 tsp. vanilla

Combine chocolate and cream in medium saucepan or double boiler. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Add sugar and peanut butter; continue cooking until slightly thickened. Remove from heat; stir in vanilla. Pour into fondue pot or chafing dish; serve warm with Fondue Dippers. Yield: 2 cups.

FONDUE DIPPERS: In advance, prepare a selection of the following: marshmallows, angel food, sponge or pound cake pieces; strawberries, grapes, pineapple chunks, mandarin orange segments, cherries, kiwi, fresh fruit slices and/or bananas. Drain fruit well. Brush fresh fruit with lemon juice to Fresh Fruit Dip to prevent fruit from turning brown. A great idea for Sunday afternoon football games.