Peanut Butter Kalakand

• 1 tub (475 g) ricotta cheese
• 1 cup Kraft Crunchy Peanut Butter
• 1 cup sugar
• 1 tsp. ground cardamom

1. Cook cheese, peanut butter and sugar in nonstick skillet on medium-high heat 20 min.
2. or until mixture is thickened, golden brown in colour and starts to pull away from side of skillet, stirring constantly.
3. Stir in cardamom; spread onto bottom of 8-inch square baking dish.
4. Refrigerate 1 hour or until firm before cutting into squares.

ricotta cheese, crunchy, sugar, ground cardamom

Taken from www.kraftrecipes.com/recipes/peanut-butter-kalakand-121223.aspx (may not work)