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.

Yield: 6 large candies

Ingredients

• 1 1/2 cups semisweet chocolate chips
• 1 cup peanut butter chips
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Betty Crocker white or red decorator icing (in 4.25 ounce tube), if desired

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 for 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.

Notes

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 for 2 hours. Cut into 1 1/2 inch squares.

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens