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    FUDGE BBR WEBSITE


    Source of Recipe


    BBR

    Recipe Introduction


    SM

    List of Ingredients




    Subject: Fudge Recipes!
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    Subject: Fudge Recipes by Maddymoo
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    Subject: NEED CHOCOLATE PEANUTBUTTER FUDGE RECIPES
    Posted by: kandikane
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    2 Ingredients Fudge

    Fudge
    Milk choc frosting & mint chips
    Coconut pecan frosting & special dark chips-taste like mounds
    Chocolate fudge frosting & semi sweet chips & nuts
    Vanilla frosting & peanut butter chips

    Lemon Fudge:
    1 can lemon frosting
    1 pkg white or vanilla chips
    crushed lemon drops

    Melt the chips in the microwave for 90 seconds, stirring after 60 seconds. Add the lemon frosting and microwave again for 90 seconds stirring after 60 seconds. Place in an 8 or 9 inch greased pan and cool. When set, form into small balls and roll in crushed lemon drops

    QUICK FROSTING FUDGE
    1 (12oz) pkg (2 cups) semi-sweet chocolate chips
    1 can Chocolate Fudge Creamy Supreme Frosting
    1-1/2 cup miniature marshmellows
    3/4 cup chopped mixed nuts

    Line an 8" square pan with pil, extending foil over edges, and lightly butter the foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat and stir in frosting. Add
    marshmallows and nuts, mix until well coated. Spread in buttered pan, and chill until firm (about 1 hour). Remove from pan by pulling up foil, cut into squares.

    Pina Colada Fudge
    1(12-ounce) package (2 cups) white vanilla chips
    1 (3.25-ounce) jar macadamia nuts, chopped, toasted
    1 (16-ounce) can Creamy Supreme Vanilla Frosting
    1/2 cup chopped dried pineapple
    1/2 cup coconut, toasted
    1 teaspoon rum extract
    1 teaspoon coconut extract

    Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
    Reserve ¼ cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.
    Makes 36 squares.

    NOTE: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees for 5 to 8 minutes, or until light golden brown, stirring occasionally.

    Candy Bar Fudge
    1 can Chocolate Frosting
    2 Snickers bars(3.7 oz.) ,chopped
    1 (12 oz) pkg. semisweet chips

    Line an 8 inch square pan with foil, extending over sides. Spray with non stick spray, and set aside.
    Melt chips in a microwave and stir in frosting. Pour half of this mixture in pan. Place all candy except a few pieces to garnish over this. Pour remaining chocolate over and garnish with remaining
    candy. Refrigerate 1 hour or until firm.

    Toffee Butterscotch Fudge
    1 12 oz. pkg. butterscotch chips
    1 can Pillsbury Creamy Supreme Caramel Pecan Frosting
    1/2 cup chopped peanuts
    1/2 cup almond brickle bits

    Line an 8 inch square pan with foil, extending over sides. Melt butterscotch pan in a saucepan over very low heat, stirring until smooth. Add peanuts. Remove from heat; stir in frosting. Add brickle chips and
    stir well. Pour in pan and refrigerate 1 hour.



    Recipe



    Favorite Cookies and Cream Fudge
    1 (12 oz.) pkg. vanilla chips
    1 can cookies and cream frosting
    10 oreos, cut in quarters
    3 oreos, crushed

    Line an 8 inch square pan with foil. Melt chips over low heat. Remove from heat. Add frosting. Stir in quartered oreos, and mix until well coated. Quickly spread into pan. Sprinkle with crushed cookies.
    Refrigerate 1 hour until firm.

    Funfetti Fudge
    1 (12 oz.) pkg. vanilla chips
    1 can Funfetti Frosting
    1-1/2 cups miniature marshmallows

    Line an 8 inch square pan with foil, spray with nonstick spray. Melt chips over low heat. Add frosting and marshmallows. Stir until blended. Pour in pan. Sprinkle with funfetti sprinkles. Refrigerate 1 hour. Cut
    into squares.
 

 

 

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