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Coffee Shop Fudge




Source of Recipe


Ingrid


List of Ingredients




1 cup chopped pecans
3 cups (18 ounces) semisweet chocolate chips
1 can (14 ounce) sweetened condensed milk
2 tablespoons strong brewed coffee, 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 1½ 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°).