Pina Colada Fudge

Recipe by Audrey M
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 36 squares
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package white vanilla chips
  • 1
    (3 1/4 ounce) jar macadamia nuts, chopped,toasted
  • 1
    (16 ounce) can pillsbury creamy supreme vanilla frosting
  • 12
    cup chopped dried pineapple
  • 12
    cup coconut, toasted
  • 1
    teaspoon rum extract
  • 1
    teaspoon coconut extract
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DIRECTIONS

  • Line 8 or 9” square pan with foil, extending foil over edges.
  • Place chips in medium microwave-safe bowl.
  • Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
  • Reserve 1/4 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.
  • To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
  • for 5 to 8 minutes or until light golden brown, stirring occasionally.
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