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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A different twist to normal fudge. Cook time is actually refrigeration time. Ingredients:
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 |
1/2 cup chopped dried pineapple |
1/2 cup coconut, toasted |
1 teaspoon rum extract |
1 teaspoon coconut extract |
Directions:
1. Line 8 or 9 square pan with foil, extending foil over edges.
2. Place chips in medium microwave-safe bowl.
3. Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
4. Reserve 1/4 cup nuts for garnish.
5. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
6. Spread in foil-lined pan.
7. Sprinkle with reserved nuts.
8. Refrigerate 1 hour or until firm.
9. Remove fudge from pan by lifting foil.
10. Remove foil; cut into squares.
11. To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
12. for 5 to 8 minutes or until light golden brown, stirring occasionally.
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