Pina Colada Fudge

Yield: 36 squares

Ingredients

• 1 (12 ounce) package (2 cups) white vanilla chips
• 1 (3.25 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

Instructions

1. Line 8- or 9 inch square pan with foil, extending foil over edges.
2. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
3. Reserve 1/4 cup nuts for garnish.
4. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
5. Spread in foil-lined pan.
6. Sprinkle with reserved nuts.
7. Refrigerate for 1 hour or until firm.
8. Remove fudge from pan by lifting foil. Remove foil; cut into squares.

Notes

To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees F for 5 to 8 minutes, or until light golden brown, stirring occasionally.