Chocolate Peppermint Fudge
2 1/2 cups semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/2 cup chopped pecans, optional
3-4 drops peppermint extract
Line an 8 x 8 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
Remove from heat and stir in pecans and extract.
Spread in prepared dish and chill until firm.
Carefully remove fudge from pan using the edges of the foil. Cut into squares. Makes 24.
Store covered in refrigerator.
1 (16 oz.) pkg. dry roasted salted peanuts
1 (16 oz.) pkg. unsalted dry roasted peanuts
1 (12 oz.) pkg. semi-sweet chocolate bits
1 (4 oz.) German chocolate bar
32 oz. white or chocolate almond bark
Put peanuts in bottom of crock pot; add other ingredients. Cook on LOW setting for 1 1/2 to 2 hours.
Place rounded spoonfuls onto wax paper and allow to cool. Makes about 70.
Triple Fudge Brownies
1 (4 oz.) package instant chocolate pudding mix
Milk, as indicated in pudding directions
1 (18 oz.) box chocolate cake mix
2 cups semi-sweet chocolate chips
Prepare pudding according to package directions.
Whisk in cake mix. Stir in chocolate chips.
Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 for 30 to 35 minutes or until the top springs back when lightly touched.
Dust with confectioner’s sugar. Serve with ice cream, if desired. Makes 48.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.