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| chocolate and peanut butter goodness... |
It's Day Eight of the our 25 Days of Christmas Extravaganza!! Today I meet my greatest challenge to date. Fudge. Oh what a past fudge and I have. There has been disaster after disaster over the years. Scorched milk, bad marshmallow fluff, and horrid texture.
Not this year baby. This year the lady who has been by my side in the kitchen since I was in high school rode in to the rescue. That's right, Betty Crocker ROCKS!! She has yet to disappoint me in the kitchen. This fudge is quite yummy and the easiest recipe I have ever made. It's dense and rich. A creamy peanut butter chocolate marriage made in heaven.
So do not be afraid...go make fudge!
Merry Christmas and Happy baking!
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Betty Crocker Cookie Cutter Fudge
1 1/2 cups semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine, softened
Betty Crocker® white or red decorator icing (in 4.25-ounce tube), if desired
Candies or nuts, if desired
Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.
Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
(I skipped this step and just poured it in a 8x8 glass pan)
Carefully remove foil. Gently press fudge out of molds to serve.
Labels: In the Kitchen
