☆•♥✱ Fudgy Chocolate Chip Toffee Bars Recipe! ✱♥•☆

☆•♥✱ Fudgy Chocolate Chip Toffee Bars Recipe! ✱♥•☆

Ingredients:

• 1/2 C butter, melted
• 2 C graham cracker crumbs (32 squares)
• 1 8 oz. bag toffee bits
• 1 roll refrigerated chocolate chip cookie dough
• 1 12oz. bag chocolate chips
• 1 14oz. can sweetened condensed milk
• 1 T butter
• 1 tsp vanilla extract

Directions:

1. Grease 13x9 baking dish and heat oven to 350.
2. Have the roll of cookie dough sitting out for around 10 minutes to soften up.
3. In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.
4. In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.
5. In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.
6. Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

Photo Credit: familybites

http://justlovefoods.blogspot.com/2013/05/fudgy-chocolate-chip-toffee-bars.html




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Pumpkin Pie Fudge

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk

1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

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Chocolate and Berries Yogurt Dessert

Chocolate and Berries Yogurt Dessert 

1 pouch Betty Crocker® double chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water 1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait Whips! Raspberry Mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in bottom and 1 inch up sides of spring form pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

http://www.bettycrocker.com/recipes/chocolate-and-berries-yogurt-dessert/4ab283d7-2bce-497b-aefd-0453d718c80b 

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Watermelon Fudge

Watermelon Fudge

Ingredients

• 1 (12 oz) bag white chocolate chips
• 1 (16 oz) can vanilla frosting
• 1/2-1 tsp watermelon flavoring
• pink and green food coloring
• 1 Tbsp mini chocolate chips

How to Make

1. Spray a 6x8 or 7x7 pan lightly with cooking spray.
2. Over a double boiler melt white chips. When they are just melted, remove from double boiler and stir in canned frosting and flavor oil until smooth.
3. Measure out 3/4 cup frosting mixture and using gel color, tint it green. Return the remaining mixture back to the double boiler, OFF the heat, to keep it from setting up.
4. Spread the green mixture evenly in pan. Place in freezer 2-3 minutes.
5. Measure out 1/2 cup white frosting mixture and spread that on top of the green layer.
6. Freeze again for 2-3 minutes.
7. Tint the remaining frosting mixture pink and spread on top of the white layer. Sprinkle mini chips on top, pressing lightly into fudge.
8. Chill for at least 30 minutes before cutting into triangles.

Notes

You can adjust the amount of flavor oil to suit your taste. Store in refrigerator in an airtight container for up to a week.

 

 

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Strawberry Fudge (2 ingredients)

Strawberry Fudge

1 can of Strawberry Frosting
1 bag of white chocolate chips

Melt the chips and stir in the frosting.
Spread it into a lightly greased or lined pan…
Make some pretty designs if you’re feeling fancy.
Now, if you want to get crazy, sprinkles some cute little hearts on top.  I think M&Ms would be good on top too…you know, chocolate and strawberries I hear is pretty romantic.
Pop it in the fridge for a bit and then cut it into squares.

Or hearts.

Or broken hearts if you’re feeling dramatic.
* Tip ~ use a cookie cutter for easier shape making.

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Strawberry 2 Ingredient Fudge

Ingredients

• 1 (16 oz) can of strawberry frosting
• 1 12 oz bag of white chocolate chips

How to Make

1. Prepare a 9x9 pan by spray lightly with cooking spray.
2. Over a double boiler, or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes.
5. Cut into squares to serve.

Notes:

Store in refrigerator in an airtight container for up to a week.

 

 

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Cake Batter Fudge - 10 Minute Recipe!

Cake Batter Fudge - 10 Minute Recipe!

yellow cake mix
butter
milk
confectioners’ sugar

1 cup yellow cake mix + 1 cup confectioners’ sugar in microwave safe bowl (yeah, that means this stuff is not going near a pot or the oven.)
Mix ‘em together.

Add 1/2 stick (1/4 cup butter) and 1/4 cup milk. Don’t mix.
Place in microwave for 2 minutes.

Take it out and stir immediately.
Now it looks like cake batter. But sweet. And delicious.

Mix in sprinkles and pour into a greased pan or, as I did, a plastic container. Classy.
Oh, and did I mention that you could do this WITHOUT DAIRY?
This time use margarine and soy milk. Halve the soy milk (1/4 cup margarine, 1/8 cup soy milk).

Refrigerate for 1 hour, then cut into squares.
Congratulations. You have just made cake batter fudge.

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