Every year at Christmastime, my dad makes fudge. I love watching him stand over the stove, stirring, stirring, stirring. When it's finished, he divides it in half and spreads it onto two dinner plates to set. No baking pan, no fancy molds....dinner plates.

When the fudge is set and ready, it's cut into uneven pieces with a table knife. Don't even think about getting out a bench scraper for this job.

The most important part, though? Dad has the first piece...with a beer. It's mandatory. No one makes it like he does. I've tried.

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This year, I'm making a different fudge...a chocolate peanut butter fudge. Maybe I'll serve it alongside his. And, just maybe, I'll eat the first piece with a beer.

The recipe follows, but I wanted to let you know the Eagle Brand, the essential ingredient to this fudge and so many other holiday treats, has a treat for you. It's a giveaway of a 4.5 quart, silver KitchenAid stand mixer, plus a supply of Eagle Brand sweetened condensed milk.

Also, now through December 14th, pin recipes from Eagle Brand, tag your pins with #sweetentheseason and you could win one of over 100 prizes!

To enter: leave a comment on this post sharing one of your favorite holiday traditions.

For an extra entry: leave a separate comment telling me your favorite Christmas song!

***Update: winner is Koko!!!***

More peanut butter and chocolate dessert recipes:

Peanut Butter Chocolate Fudge

{adapted from Eagle Brand}

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided

1/3 cup Jif® Creamy Peanut Butter

1/2 cup white baking chips

1/2 cup peanut butter chips

1 teaspoon vanilla extract, divided

1/4 teaspoon almond extract

1/3 cup chopped salted peanuts

1 cup semi-sweet chocolate chips

1/8 teaspoon salt

chopped peanuts for topping

Line an 8x8" pan with foil, leaving some overhang.

In a small saucepan, combine 1/2 cup sweetened condensed milk with the peanut butter. Heat over medium-low heat until the peanut butter is melted and hot. Remove from heat and stir in the white chocolate and peanut butter chips until they melt.

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Stir in 1/2 teaspoon vanilla and the almond extract. Stir in the peanuts. Set aside.

In a microwave-safe bowl, combine the remaining sweetened condensed milk, chocolate chips, and salt on high heat for 1 minute. Stir until smooth and melted. Heat at 15-second intervals, if not completely smooth after 1 minute. Stir in the remaining vanilla.

Spoon both mixture into the pan, alternating as you go. Swirl lightly with a table knife. Sprinkle with the extra chopped peanuts. To smooth the top press lightly with a piece of waxed paper.