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, if desired|
|1.||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.|
|2.||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.|
|3.||Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.|
|4.||Carefully remove foil. Gently press fudge out of molds to serve.|
|You can use an 8-inch square pan instead of the cookie cutters. Line pan with foil, and pour the fudge into pan. Cover and refrigerate 2 hours. Cut into 1 1/2-inch squares.|
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