Ingredients

　　One 13-ounce can evaporated milk

　　2 cups sugar

　　3 squares (3 ounces) unsweetened chocolate

　　1/2 cup creamy peanut butter

　　1 teaspoon vanilla extract

　　In a medium saucepan, combine the milk, sugar, and chocolate. Bring to a boil over low heat, stirring until the sugar is dissolved and chocolate is melted. Boil gently, stirring occasionally, for 15 minutes. Remove the pan from the heat and stir in the peanut butter and vanilla; beat until blended. Serve warm. This sauce keeps well in the refrigerator, but it will thicken when chilled. To serve, spoon the desired amount of sauce into a saucepan; place over low heat and stir until warm and pourable.

　　Paula Deen's Kitchen Classics