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Coffee Shop Fudge

Source of Recipe

Beth Osborne Skinner, Bristol, Tennessee


List of Ingredients

1 cup chopped pecans
3 cups semisweet chocolate chips (18 ounces)
1 14 ounce can sweetened condensed milk
2 tablespoons strong brewed coffee -- at room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract


Recipe

Line an 8-in, square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring after each minute; set aside. In a 2-qt. microwave-safe bowl, combine chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in, squares. Cover and store at room temperature (70-80 degrees). Yield: 2 pounds.