SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE
Provided by Food Network
Time 2h30m
Yield 48 candies
Number Of Ingredients 9
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.
TWO LAYER FUDGE
One layer chocolate fudge and one layer peanut butter fudge. This fudge is irresistible to everyone every time I make it. I've had this recipe for at least ten years and I don't remember where I got it. Try it once and it'll be a permanent part of your cook book recipes.
Provided by Florida Cook
Categories Candy
Time 30m
Yield 36 Squares, 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Line rectangular pan 13X92 inches, with aluminum foil.
- In medium mixing bowl place 1 cup peanut butter chips; set aside.
- In a second medium mixing bowl blend melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
- In a heavy 4 quart saucepan combine sugar, marshmallow creme, evaporated milk and butter. Cook stirring constantly over medium heat until mixture comes to a rolling boil; boil and stir for five minutes.
- Remove from heat. Immediately add half of hot mixture to the bowel with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
- Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
- Cool until set. Remove foil and cut into squares.
Nutrition Facts : Calories 779, Fat 22.8, SaturatedFat 12.3, Cholesterol 35.4, Sodium 217.6, Carbohydrate 138.9, Fiber 3.1, Sugar 119.3, Protein 9.9
SUGAR COOKIE TOAST CRUNCH™ FUDGE
Layers of fudge and cereal make this bite-sized dessert decadent and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 64
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray.
- In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth. Slightly crush 2 cups of the cereal and stir in melted white chocolate until completely coated; press evenly in pan. Set aside.
- In small microwavable bowl, stir together generous 1/2 cup condensed milk and remaining chopped white chocolate baking squares. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth. In another small microwavable bowl, stir together remaining condensed milk and the semisweet chocolate chips. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth.
- Spread melted white vanilla mixture over crust in pan. Evenly spoon and spread semisweet chocolate mixture over white mixture.
- Slightly crush remaining cereal, sprinkle over fudge. Sprinkle with peppermint candies; gently press into fudge. Refrigerate about 2 hours or until set.
- Remove fudge from pan. Cut into 8 rows by 8 rows to make 1-inch squares. Store tightly covered up to 2 weeks with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 10 g, TransFat 0 g
DOUBLE-DECKER FUDGE
Everyone loves peanut butter and chocolate, so this layered fudge is always a hit with family and friends. I found the recipe about 15 years ago and have been making it for the holidays ever since.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat., Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan. , To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers.
Nutrition Facts : Calories 121 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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