Recipe by Linda Schaffer
Tasty and not too hot. Great for holiday gifts. Real Southwestern flavor. Put the dry ingredients in a mason jar and give them to friends. Great hostess gift.
Top Review by savtashellie
We love this recipe, but we make it non-dairy by using soy milk. I use a liter box of soy milk and cook it down till half. it takes a while, but it is worth it. We've added peanut butter to the recipe, and depending on the strength of the chili powder you have to be careful if you want one alarm chili fudge or three alarm. I always have some in my freezer.
- 3 cups semi-sweet chocolate chips
- 1 cup pine nuts (raw or toasted)
- 1 tablespoon of fresh red chili powder
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
Directions See How It's Made
- Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth.
- Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1x1 inch squares.
- Store in an airtight container in one layer.