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Cookie Cutter Fudge

Cookie Cutter Fudge

Here's a sweet gift for someone with everything. Place cookie cutters and fudge into cellophane gift bags, and tie with ribbons.

Ingredients



Instructions

  1. Place each of six 3 x 1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet.
  2. Lightly spray cookie cutters with cooking spray.
  3. In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted.
  4. Stir in vanilla extract.
  5. Pour mixture into cookie cutter molds, filling to tops of molds.
  6. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
  7. Carefully remove foil. Gently press fudge out of molds to serve.

Yield: 6 large candies

Variation: You can use an 8-inch square pan instead of the cookie cutters. Line pan with foil, and pour the fudge into pan. Cover and refrigerate 2 hours. Cut into 1 1/2-inch squares.

1 Serving: Calories 690 (Calories from Fat 290); Total Fat 32g (Saturated Fat 22g, Trans Fat ncg); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 94g (Dietary Fiber 2g, Sugars ncg); Protein 9g

Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 28%; Iron 8%

Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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