Don't Be Afraid of the Dark Fudge

"From Janet & Greta of "Eat,Shrink & Be Merry". Check them out at foodnetwork.ca"
 
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Ready In:
3hrs 20mins
Ingredients:
9
Yields:
1 pan
Serves:
36
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ingredients

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directions

  • *Note: Cook time=Chill time.
  • Melt chocolate chips (on defrost setting of microwave or over double boiler). In a medium bowl, beat together peanut butter, cream cheese and butter on medium speed of electric mixer until well blended. Add melted chocolate and beat again. Add milk and vanilla and beat until smooth.
  • Gradually add icing sugar and beat after each addition, scraping down sides of bowl as necessary. Stir in walnuts using a wooden spoon.
  • Line an 8-inch square baking pan with wax paper or parchment paper and spoon fudge into pan. Spread to edges. Cover with plastic wrap and refrigerate until firm, about 3 hours.
  • Remove fudge from pan and cut into 36 squares. Store fudge covered in refrigerator. It will soften if left at room temperature.

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RECIPE SUBMITTED BY

Why "SoupCookie"? My cousin Ryan use to come to my house after school sometimes and was *always* hungry! So he used to make his version of chocolate chip cookies and I can't remember what he did or didn't do right but the cookies never failed to come out flat and doughy and gooey. We'd put them in a bowl with milk and eat it with a spoon.....sooooo good! To this very day his recipe has not been deciphered ;) <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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