Krunchfudge Recipes

FANTASY FUDGE

Steps:

• Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
• Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
• Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
• Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
• Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.

SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE

Steps:

• In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160degreesF. Remove from heat.
• Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.
• Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.
• *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
• ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.

CRUNCHY FUDGE SANDWICHES

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

PEPPERMINT CRUNCH FUDGE RECIPE

Steps:

• Line a 9×9? pan with foil and spray with cooking spray. Place the Mini Nestle Crunch bars in an even layer on the bottom of the pan. (You should have 28 on the bottom)
• Place chocolate chips, sweetened condensed milk, and peppermint extract in a medium saucepan over low heat. Stir until chips and milk are melted together. Mix in 1/8 cup of crushed candy canes.
• Once everything is melted together, spread evenly over the Nestle Crunch Bars in prepared pan. Immediately sprinkle with the remaining crushed candy canes, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it?s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

KRUNCHFUDGE

Steps:

• Put walnuts into mortar and crush well, not to a powder. Add the Grape Nuts and crush to blend into the walnuts, again, not too fine. Set aside.
• Line an 8"X 8" square baking pan with tin foil, shiny side up.
• Measure chocolate chips and put into a bowl.
• Measure baking chocolate and put into another bowl.
• Measure marshmallows and put into their own bowl.
• Combine sugar, milk and butter into a saucepan. Bring to a rolling boil over MEDIUM heat. Stir frequently.
• Keep stirring boiling mixture for 4 minutes.
• Remove from heat and immediately stir in the marshmallows, followed by all the chocolate.
• Stir everything until chocolate is melted and marshmallow is combined. Marshmallow does not have to be completely melted.
• Add the extracts and stir.
• Pour in the 'nut' mixture and stir quickly.
• Pour into prepared pan, level out and chill 2 hours to set.
• Cut into squares and enjoy!